Rigatoni With Sausage & Fennel Sauce

Serving Size

4

Ingredients

1-24OZ JAR OF THE SINGING CHEF’S SAUSAGE & FENNEL SAUCE
1-LB OF RIGATONI PASTA
1/4 CUP PECORINO ROMANO CHEESE

Preparation

In a pot of salted boiling water, add the Rigatoni pasta. Cook until al dente,

In another skillet add the Grandma’s Sausage & Fennel Sauce. When the pasta is done, add to the heated sauce. Add 1/4 cup of pasta water and stir all well.

Plate up with a sprinkle of Pecorino Romano Cheese.