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.