Last night was a crazy night at our house, so my initial dinner plan went out the window. After dropping and picking up kids from lacrosse practice, helping with math homework (I am a math tutor and geek at heart), and finding that I had an additional 4 teenage boys, besides my own family, to feed………I went to the pantry to explore. This is what I threw together in a hurry. It received rave reviews, as well as fed everyone!
Spicy “Rosa” Sauce
2 1/2 pounds rigatoni pasta (any pasta with ridges will work)
2 cans store-bought marinara sauce
1 (34 oz) can crushed tomatoes
1 (15 oz) can fire roasted tomatoes
2 tablespoons sugar
1/4 cup Chablis (use a good kind that you would drink)
2 to 4 teaspoons crushed red pepper flakes (break up the flakes with your fingers as you put in the pot)
1/4 Pesto Sauce (I keep a jar in the freezer to add to sauces and stews)
1 1/2 cups heavy cream
1 1/2 cups grated Parmesan
1/4 cup fresh parsley, chopped
Cook the pasta according to the package directions. Meanwhile, heat the marinara sauce, crushed tomatoes, fire roasted tomatoes, sugar, Chablis, red pepper flakes, and pesto sauce in a large soup pot on the stove. Bring to a boil, then reduce and simmer for 15 minutes. Add heavy cream, stirring constantly to combine, and sprinkle in the cheese; again stirring to combine. Drain pasta and add to the sauce, tossing gently to coat the noodles. Serve with some chopped parsley on top.
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