Cooking Time: 20 minutes          

Serves 4

What you Need:

• 1 lb Dry Rigatoni
• 2 cups Tomato Sauce
• 1 pouch Haven's Kitchen Red Pepper Romesco
• 1/4 cup grated Vegan Parmesean Cheese
• 1/4 cup fresh basil
• Salt and Pepper, to taste

 How to Make It:

1. Cook your rigatoni according the package instructions, making sure the pasta is al dente. When pasta is cooked, reserve 1 cup of pasta water, then drain and return to pot.
2. In a small pot, simmer your tomato sauce with half a pouch of Haven’s Kitchen Red Pepper Romesco sauce.
3. Add your tomato romesco sauce to your cooked rigatoni, and add ½ cup of pasta water. Simmer until fully coated with sauce. If the pasta is too dry, add more of the pasta water. Season with salt and pepper.
4. Stir in some of your vegan parmesean cheese and place into a large serving bowl.
5. Garnish with a drizzle of more romesco sauce, a sprinkling of vegan parmesean cheese, and fresh basil.

Notes

• Starchy pasta water will help bring the sauce together and perfectly coat your pasta
• Any shape of pasta will work, we like rigatoni because the sauce fills the tubes, YUM!