Ingredients:

• 1 lb of Fiorfiore Penne Rigate Pasta
• 1 jar of Fiorfiore Tomato & Vodka Pasta Sauce
• Grated Pecorino cheese

Instructions:

1. Cook Penne in salted water until al dente. Reserve ¼ cup pasta water.
2. Heat Tomato & Vodka Sauce in a skillet over medium-low heat, stirring consistently to avoid scorching.
3. Toss cooked Penne with the sauce. Add a splash of pasta water for a silky texture.
4. Serve hot with grated Pecorino.