Collezione Rigatoni with Artichoke Bolognese

1. Prepare Bolognese: In 2-quart saucepan over medium heat, heat oil. Add onion and carrot; saute 5 to 7 minutes, until soft.
2. Stir in roasted pepper and artichokes; saute 30 seconds. Stir on porcini powder and bay leaf.
3. Deglaze the pan with red wine; heat until wine mostly evaporates. Stir in water, tomato sauce and half-and-half; bring to a simmer. Partially cover saucepan and cook over low heat for 45 minutes.
4. For rigatoni, bring 4 quarts salted water to a boil in large pot. Add rigatoni and cook until al dente, 8 minutes. Drain; reserve cooking water.
5. In deep skillet, combine 8 ounces Bolognese sauce and 8 ounces reserved pasta water; bring to a simmer. Add pasta and Pecorino; cook 1 to 2 minutes, adding more water if necessary. Season with salt and pepper.
6. To serve, divide pasta into two bowls, spooning Bolognese sauce on top. Garnish with grilled artichoke pieces and additional Pecorino and pepper.

Photograph courtesy of Barilla