- 12 oz Rummo Penne Rigate
- 2 tbsp olive oil
- 1 shallot, minced
- 1 clove garlic, minced
- 1 jar of Not Just Pasta Sauce
- 1 tsp red pepper flakes
- salt to taste
- Bring a large pot of water to a boil and add salt (don’t be bashful here). Pour in the pasta and cook per back of the box instructions until just shy of al dente.
- Meanwhile, add the olive oil and shallot to a 12-inch skillet and cook until softened, about 5 minutes. Stir in the garlic and cook until fragrant, about 2 minutes. Add the Not Just Pasta Sauce, and red pepper flakes and bring to a simmer.
- Once the pasta is al dente, reserve ½ cup of pasta water. Add the drained pasta and reserved water to the skillet with the sauce and stir to coat. Cook for 2 more minutes until the sauce thickens slightly and begins to stick to the rigatoni. Garnish with extra red pepper flakes, sprinkle with grated parmesan, and pair with your drink of choice.
*Recipe Credit: Not Just