Spicy Bolognese sauce with Mini Rigatoni

Ingredients

• 1 jar of Barilla Marinara Sauce
• 1 box of Barilla Mini Rigatoni
• 1 large Red Onion diced
• 1 jar of Hot Giardinara
• 3 tbls. Crushed Red Pepper
• 2 tsp. black pepper
• 2 tbls. flour
• 3/4 cup Milk
• 12 cloves of garlic
• 6 tbl. Olive Oil
• 8 slices of Krakus Ham cut into squares
• 1 1/2 tbls. Italian Seasoning
• 2 tsp. Garlic Salt
• 3 tbls. Parmesan Cheese
• 2 oz. Pepper Jack Cheese

Directions

In a medium-large skillet bring 2 tbls. of Olive Oil to a sizzle and add the diced Red Onion, and 2 tbls. of crushed Red Pepper. Sautee until the onion is transparent.

Add 1/2 – 3/4 of the jar of Hot Giardinara and 1 tbls of Italian Seasonings and sautee for an additional 5 minutes.

Put the remainder of the Olive Oil in a small pot and add the 12 cloves of garlic. Braise for 20 minutes, or until they are golden brown and soft.

Bring the water to a boil and add pasta.

In the medium-large skillet, add 3/4 of the jar of Barilla Marinara sauce to the onions, pepper and Giardinara. Stir in 2 tbls. of flour, 3/4 cup milk, 2 tsp. black pepper, 3 tbls. Paremsan Cheese and 2 oz. of Pepper Jack Cheese and stir until sauce thickens. Simmer on low for 5-10 minutes.

Once the garlic cloves are ready, add to the sauce.

In the small pot use add the ham to the remaining olive oil, along with 1/2 tbl. of Italian Seasonings and the 2 tsp of Garlic Salt. Cook the ham until it is crisp around the edges.

Add the ham to the sauce mixture and simmer for 5 more minutes.

Add to the mini Rigatoni and serve immediately.