Ingredients:

• 12 oz rigatoni pasta
• 1 jar (16.9 oz) Fior Fiore Alfredo Pasta Sauce
• 4 oz pancetta, diced
• 1 cup frozen peas
• ½ cup grated Parmigiano Reggiano
• 2 tbsp butter
• 1 clove garlic, minced
• ½ tsp black pepper
• ¼ tsp red pepper flakes (optional)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook the pasta – Bring a large pot of salted water to a boil. Add the rigatoni and cook according to the package instructions until al dente. Reserve ½ cup of pasta water, then drain and set aside.
2. Prepare the pancetta – In a large skillet over medium heat, cook the pancetta until crispy, about 4-5 minutes. Remove with a slotted spoon and set aside, leaving the rendered fat in the pan.
3. Sauté the garlic – Reduce heat to low and add butter to the skillet. Once melted, add the minced garlic and cook for 30 seconds until fragrant.
4. Add the sauce – Pour the Fior Fiore Alfredo Sauce into the skillet and stir to combine. If the sauce is too thick, add a splash of reserved pasta water to loosen it up.
5. Combine ingredients – Add the cooked rigatoni and peas to the sauce, stirring gently to coat. Let it simmer for 2-3 minutes until the peas are heated through.
6. Finish with cheese & pancetta – Stir in grated Parmigiano Reggiano and black pepper. Return the crispy pancetta to the pan and toss to combine.
7. Serve – Divide into bowls and garnish with fresh parsley and red pepper flakes if desired. Enjoy warm!