Since I have some leftover artichoke stew from the other evening (we ate all the chicken from it, but there’s a nice amount of artichokes and sauce left), I couldn’t resist tossing it with some bucattini and topping it with plenty of pecorino romano cheese. 

Simply boil the pasta in salted water and combine in a skillet with the leftover sauce, with some added extra-virgin olive oil and chili flakes.  Toss with some pasta cooking liquid and top with cheese.

Along with the pasta, I served the salad below.