Sunchoke Pasta Sauce Recipes

FETTUCCINE WITH SUNCHOKES AND HERBS

Steps:

• Heat 2 tablespoons oil in a 12-inch skillet. Add shallots and garlic and sauté on medium until they are soft but not brown. Add remaining oil, olives and sunchokes and sauté, stirring, 5 minutes. Season with salt. Cover pan and cook about 15 minutes more, stirring once or twice, until sunchokes are tender.
• Meanwhile, bring a large pot of salted water to a boil for the pasta. Cook pasta until al dente, about 4 minutes. Remove 1 cup pasta water. Drain pasta.
• Add 1/2 cup pasta water, the rosemary and thyme to the skillet. Stir. Add drained pasta to skillet and using tongs or a large spoon, fold all the ingredients together. Add additional pasta water if needed to keep mixture moist. Add parsley. Season with salt and pepper. Serve with cheese.

CRISP SAUTéED SUNCHOKES

Steps:

• Scrub sunchokes with a vegetable brush under running water.
• Slice 1/4″ (.5cm) thick.
• Heat oil in a large nonstick skillet over medium-high heat.
• When hot add sunchokes slices and quickly sauté until golden brown and crisp-tender, 7 - 9 minutes.
• Sprinkle with herbs and sea salt if using and serve.

SUNCHOKE PASTA SAUCE

Steps:

• Heat your butter and oil in a saucepan. Wash your sunchokes and leek, slice the leek thin and grate the sunchokes using a medium grater. Add the garlic to the oil and gently sautee until the garlic just begins to brown around the edges. Add the sunchokes and leeks and continue to cook, stirring occasionally, for fifteen minutes or until the sunchokes are fully soft, and no longer crunchy. At this point, you can add the white wine or 1 oz. of good quality vodka. This alcohol is for flavor only, and I would recommend using either a neutral spirit or a lightly flavored wine. The alcohol itself will evaporate as it cooks, and it releases a delicate sweetness from the sunchokes. Try this sauce on linguine or spaghetti. This is also good on ravioli, and would also be pretty good as a baked potato topper.

JERUSALEM ARTICHOKE AND ARTICHOKE HEART LINGUINE

Steps:

• 1 Fill a large pot two-thirds full of water, add the 1 tbsp salt, and bring to a boil over high heat. Add the pasta and stir. Cook the pasta until al dente (cooked through but still slightly chewy), 7 to 8 minutes.
• 2 While the pasta water is heating and pasta is cooking, in a large sauté pan, heat the oil over medium-high heat and swirl to coat the pan bottom. Add the Jerusalem artichokes, the remaining 1 tsp salt, the pepper, and red pepper flakes and sauté until the Jerusalem artichokes begin to brown on the edges, about 5 minutes. Add the onion and sauté until translucent, about 5 minutes more. Add the artichoke hearts and garlic and continue sautéing until the artichoke hearts are heated through and the garlic is soft but not brown, about 3 minutes. Add the lemon juice and toss to coat.
• 3 When the pasta is ready, drain it in a colander, reserving 1 cup/240 ml of the cooking water. Add the pasta and the mint to the sauté pan and toss to combine with the Jerusalem artichoke mixture. Add just enough of the reserved pasta water, a little at a time, as needed to moisten. Taste and adjust the seasoning. Divide the pasta among warmed individual bowls and shower with the cheese. Serve immediately.