Baked Cavatappi with artichoke saffron cream, roasted red onion, and crispy pecorino polenta crust

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Toss the red onion with 1 tablespoon olive oil, a pinch of salt, and some black pepper. Spread on a tray and roast for 18 minutes, until tender with browned edges.

2. 2

   Meanwhile, bring a large pot of salted water to a boil. Cook the cavatappi 2 minutes less than the package directions so it stays very al dente. Reserve 120 ml / 1/2 cup of the pasta water, drain the pasta, and set aside.

3. 3

   Steep the saffron threads in 1 tablespoon of the hot vegetable broth for 5 minutes.

4. 4

   In a large skillet, heat the remaining tablespoon of olive oil with the butter over medium heat. Add the garlic and cook for 30 seconds without letting it brown too much. Add the artichoke hearts, remaining vegetable broth, heavy cream, steeped saffron, lemon zest, lemon juice, half of the pecorino, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

5. 5

   Cook the artichoke mixture for 4 to 5 minutes. Then blend until smooth and silky. If it is too thick, loosen it with a little of the reserved pasta water.

6. 6

   In a small bowl, combine the instant polenta, breadcrumbs, remaining pecorino, and chopped parsley to make the crunchy topping.

7. 7

   In a large bowl, combine the cooked pasta with the artichoke saffron cream and the roasted red onion. Add a bit more reserved pasta water if needed so the mixture stays creamy.

8. 8

   Transfer the pasta to a baking dish. Sprinkle the polenta, breadcrumb, pecorino, and parsley topping evenly over the surface.

9. 9

   Bake at 220 °C / 425 °F for 12 minutes, until the top is golden and crisp. Let rest for 3 minutes before serving.

10. 10

    Serve hot, finishing with extra black pepper and, if desired, a few extra saffron threads or a little more lemon zest.