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Sunchoke Pasta Sauce


  • 1 cup grated Sunchoke (around half a pound)
  • 1 large Leek or Onion
  • 2-3 cloves Garlic, minced
  • 3-4 Tbsp. Olive Oil
  • 1 tbsp. Butter (if so desired)
  • 1/2 cup white wine or other alcohol (also optional)
  • Salt and Pepper (to taste)


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.

Jay's Kitchen