Champagne pasta with Saint Angel Original
45 minutes4 people
Ingredients
- ½ cup of Saint Angel Original
- 4 cups pasta
- 1 head garlic
- 1 shallot
- 1 cup mascarpone cheese
- 1 cup sparkling wine
- Splash lemon juice and its zest
- Finely chopped chives
- Salt and pepper to taste
Method
- Cut the top of the garlic head, add a drizzle of olive oil and a bit of salt, and wrap it in aluminum foil. Bake for 45 minutes at 350°F.
- Cook the pasta according to the package instructions in a pot of boiling salted water. Be sure to reserve 2 cups of cooking water before draining the pasta.
- In a pan with a drizzle of olive oil, sauté the chopped shallot, then add the wine. Stir constantly over low heat until the liquid is reduced by a little more than half.
- Add the mascarpone and lemon, and then mix.
- Squeeze the roasted garlic and adjust the seasoning. This is where you can add some of the reserved pasta water depending on the desired sauce texture.
- Add the pasta to the sauce, chunks of Saint Angel Original, and a bit of chives !
