RIGATONI WITH ARRABBIATA SAUCE

Ingredients

• 290 g Così Com'è datterino rosso tomato & basil pasta sauce

• 1/2 cup fresh parsley, finely chopped

• 1/2 cup Pecorino Romano Shavings

• 300 g Rigatoni pasta

Cooking Instructions

1. Begin by boiling the rigatoni pasta in salted water until ‘al dente’.

2. Drain the pasta and place aside.

3. Pour the Cosí Com’é datterino rosso tomato & basil pasta sauce into a pan on a medium to high heat.

4. Add the pasta and stir for 1 minute.

5. Serve with a sprinkle of grated Pecorino Romano and fresh parsley.

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