Creamy tomato sauce with a kick over rigatoni pasta. This recipe is easy enough to cook on a weeknight, but fancy enough for our six course dinner that Anna and I served at the Iron Clad in Wamego, Kansas. Best of all, it’s budget friendly and all of the ingredients can be found at Aldi grocery stores!
This post is part of a series of posts about a six course dinner served at the Iron Clad in Wamego, Kansas. Please click here to view yesterday’s Kale and Roasted Acorn Squash Salad.
My sister Anna (the non-baker) and I served a six course meal to our family at the historic Iron Clad building in Wamego, Kansas. Yesterday, I wrote about a Kale and Roasted Acorn Squash Salad with Honey Balsamic Dijon Dressing.
Today is about this pasta. This recipe is a winner with a crowd. It’s a recipe I would consider to be restaurant quality except it’s terribly simple.
Dinner with extended family in a beautify venue isn’t something that happens every day. We are mindful eaters, but we splurged and celebrated with spicy yet creamy sauce over fun to eat pasta.
We treated ourselves, and we thoroughly enjoyed it.
Well, most of us did anyway. One person at the table was limited to rice cereal, and he was less than thrilled about it.
But, he was excited about being all together.
Except, don’t eat that butter. There’s a line, folks.
- 1 16 oz package of rigatoni
- 1 c Alfredo sauce
- 1 1/2 c marinara sauce
- 1 tsp crushed red peppers
- 1/2 a package of frozen peas, or 1 can
- Parmesan cheese
- Boil pasta per package directions.
- While waiting for the water to boil, combine the next four ingredients in a sauce pan over a low heat, stirring occasionally.
- After the pasta has been drained, drizzle with olive oil to keep noodles from sticking. Spoon into bowls and top with Parmesan.