Devil’s Carbonara

INGREDIENTS:

1 jar Divina Roasted Red Tomatoes, drained & patted dry
1 jar Catellino Grilled Artichoke Halves, drained & patted dry
2 Tbsp Kerrygold Herbed Butter
1 pack Rossi Devil’s Angel Hair Pasta
1 pack MacKenzie Plain Chevre
2 Tbsp Oak & Brazen Chardonnay
2 Tbsp Pecorino Romano or Parmigiano Reggiano

DIRECTIONS:

Cook pasta according to instructions. Drain and put back into pot. While water heating for the pasta, heat skillet on medium-high, then add butter. Once the butter is melted, sautée the tomatoes and artichokes for about 3 minutes. Add the wine and saute for 2 more minutes. Add the vegetables,any pan drippings, and the chevre to the warm pasta. Lighty stir til chevre is melted and veggies are incorporated.

Serve and top with either Pecorino Romano or Parmigiano Reggiano. Enjoy with a nice crusty Pane di Casa and the remaining Oak & Brazen Chardonnay.

SHOPPING LIST:

1 jar Divina Roasted Red Tomatoes
1 jar Catellino Grilled Artichoke Halves
1 stick Kerrygold Herbed Butter
1 pack Rossi Devil’s Angel Hair Pasta
1 pack MacKenzie Plain Chevre
1 bottle Oak & Brazen Chardonnay
Pecorino Romano or Parmigiano Reggiano