"Cake Boss" Buddy Valastro's Rigatoni alla Vodka and Stuffed Artichokes Recipes

Courtesy of Buddy Valastro

Hi Friends,

Buddy Valastro is an accomplished master baker, cake decorator, owner of Carlo's City Hall Bake Shop & Café in Hoboken, NJ, and star of TLC's hit reality show, "Cake Boss." Buddy and his cakes have also been featured on "The Today Show," "Good Morning America," "The View," and "The Sopranos." For more information about Buddy, visit Carlo's City Hall Bake Shop & Café's website at carlosbakery.com.

Today "Cake Boss" Buddy Valastro shares his recipes for Rigatoni alla Vodka and Stuffed Artichokes! Bon Appétit...

Rigatoni alla Vodka
Ingredients
Extra virgin olive oil
1/2 small onion, chopped
6 slices prosciutto or pancetta, thinly sliced
3 garlic cloves, minced
Salt and fresh ground pepper
1 large can crushed tomatoes
1 tablespoon sugar
1 pound rigatoni pasta
1 cup heavy cream
Few basil leaves

Instructions
1. Fill a large pot with water and bring to a boil.

2. Heat a few drizzles of oil in a large skillet. Add the onion and cook until soft. Add the prosciutto and garlic and season with salt and pepper. Cook for a minute. Add the tomatoes and sugar and cook for about 15 minutes.

3. To the boiling water, add a handful of salt and the rigatoni. Cook until al dente.

4. Pour the cream into a mixing bowl and whip with a hand mixer until peaks form. Fold it gently into the tomato sauce.

5. Drain the rigatoni and add to the sauce. Mix to combine and season, if needed. Add the basil and serve immediately.

Stuffed Artichokes
Ingredients
4 globe artichokes
2 lemons
3 cups Buddy's Breadcrumbs (see recipe)
1/2 cup grated pecorino cheese
1/3 cup minced prosciutto
3 plump cloves garlic, roughly chopped
2 Tablespoons chopped parsley
1/2 teaspoon red chili flakes
1/2 teaspoon black pepper
1/2 cup olive oil, plus extra
Chicken stock
Chunk parmesan

Instructions
1. Prepare the artichokes: Trim the stem off the bottom so artichokes can stand flat. Peel attached stem. Place artichoke on its side and cut off the top inch or so to remove top thorns. With scissors, snip thorny tips from remaining leaves. With a spoon, scoop out the choke in the center of the artichokes. Cut one lemon in half and squeeze into a large bowl of cold water. Toss in the squeezed halves and artichokes to prevent discoloration while you make the stuffing.

2. In a bowl, combine the breadcrumbs, pecorino, prosciutto, garlic, herbs, chili flakes, pepper, zest from remaining lemon and olive oil. Taste for salt -- may not need any; adjust accordingly.

3. Drain artichokes. Working with one choke at a time, set in the bowl of crumbs and opening one leaf at a time, push about a teaspoonful of crumbing in each. Fill cavity with crumbs, or alternately, pat crumbs over top.

4. Set the chokes in a pot fitted with a tight lid large enough to accommodate snugly. Pour stock in approximately 1/3 up the sides of the chokes.

5. Bring stock to a boil, cover pot, and reduce heat to a low simmer. Cook, 30-35 minutes until a center leaf pulls out with ease and flesh is tender. Remove chokes from pot, garnish with a few slices of Parmesan and serve warm or at room temperature.

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Live well,
Yvonne