Ingredients

• 1 tub Buitoni Marinara Sauce (in the refrigerator section of the grocery store.)
• ¾ jar of Barilla Tomato & Basil All Natural Pasta Sauce
• 2 tablespoons butter
• 2 tablespoons olive oil or extra virgin olive oil
• 1 teaspoon jarred chopped garlic or fresh garlic
• 2 tablespoons ricotta cheese
• 1 tablespoon grated parmesan cheese
• 1/8 cup of vodka (optional)
• 1 pound box of penne pasta
• Shredded parmesan cheese
• Fresh basil ribbons

Directions

1. In a 2-quart pan or larger melt the butter over medium heat and add the olive oil and garlic. Then add both red sauces and the vodka (the alcohol cooks out and it acts as an herb to the recipe.)
2. After the sauce begins to simmer, add the ricotta cheese, whisking until completely melted and mixed in. Lastly add the grated parmesan cheese and stir well.
3. Simmer on low heat while the penne cooks; stirring occasionally.
4. Cook the penne according to the box directions; be sure to cook ‘al dente’ which is just cooked-through pasta.
5. Drain Pasta and then put on plate and ladle the red sauce over the penne; serve with the shredded parmesan cheese and fresh basil.

Variations: Cook 1 pound of hamburger in a large skillet on medium high heat; season with ½ tsp. salt, ¼ tsp. pepper, and 1 tsp. onion powder. After the meat is cooked, drain the fat and add to the red sauce after the cheeses have been added.

Serves 4