Given Art already had an episode of my love, I’m going to keep things brief.

Art truly is the future of drag.

On top of being funny, filthy and oh so fierce! She was an absolute joy to watch all season, providing hilarious commentary, giving us heartfelt moments and while she never took out a win, I’ve got a feeling that she will have a triumphant run on a future All Stars season.

You heard it here first!

And obviously I told her of this as I pulled her into my arms, cast aside the snag rolls and gave her a fresh bowl of more finalist friendly, Spicy Artichoke Simone Pasta.

Salt, creamy and packing a kick, this very basic pasta tastes anything but! Plus, you can whip it up in sub-twenty minutes – genuinely, Jamie Oliver – which is very important to me as I age.

Enjoy!

Spicy Artichoke Simone Pasta
Serves: 4.

Ingredients
500g rigatoni
700g marinated artichoke hearts, drained
⅓ cup olive oil
1 lemon, zested and juiced
1 tbsp chilli flakes
1 cup parmesan, grated
salt and pepper, to taste

Method
Bring a large pot of water to the boil over high heat. Heavily salt and add the pasta before cooking per packet instructions.

While the pasta is gettin’ al dente, place the artichoke, oil, lemon, chilli and half the parmesan in a food processor with a good whack of salt and pepper, and blitz to form a smooth, velvety paste. 

Drain the pasta, reserving a cup of the cooking liquid. Combine the cooked pasta with the puree and stir to combine, adding as much liquid as required to make it saucy. Fold through the remaining cheese and again, add more liquid as needed.

When at the desired consistency, serve immediately, top with more parmesan just because and then devour. Triumphantly.


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