PASTA ROSA AND PEAS
Ingredients
- 2 TBSP MAZOLA MARGERINE OR BUTTER
- 1 LARGE ONION, CHOPPED
- 1 LARGE CLOVE GARLIC, MINCED
- 1 CAN [15 O.Z.] TOMATO SAUCE
- 1 1/2 CUPS HALF AND HALF OR LIGHT
- CREAM
- 1 PKG [10 O.Z.] FROZEN PEAS
- 1/2 CUP GRATED PARMESAN CHEESE
- 1/2 TSP SALT
- 1/2 TSP HOT PEPPER SAUCE OPTIONAL
- 16 O.Z. MUELLER'S RIGATONI,
- COOKED AND GRAINED
- MONTEREY JACK CHEESE
- 2 TBSP GRATED PARMESAN CHEESE
Directions
- 1. In large skillet, heat margerine over medium-high heat. Add onion
- and garlic; stirred frequently, cook 4 minutes. Stir in tomato sauce
- and bring to a boil. Reduce heat; simmer 4 minutes.
- 2. Gradually stir in half and half, peas, Parmesan, salt and hot
- pepper sauce. Stir constantly, bring to a boil over medium high and
- boil 1 minute.
- 3. Toss with rigatoni. Preparation time 15 minutes.
- PASTA ROSA AND HAM: Prepare as above, but in step 3, stir in 8 o.z.
- [about 2 cups] thinly sliced ham with rigatoni.