This one-pot wonder is ready in 20 minutes and will become a fast favourite of the entire family.

Here’s how to make it:

Ingredients:

• 1 tbsp unsalted butter
• 1 small diced shallot
• 5 cloves minced garlic
• 2 tsp crushed red pepper, more or less to taste
• 16 oz uncooked rigatoni pasta
• 4 cup low-sodium chicken or vegetable broth
• 20 oz good quality marinara sauce
• 1 tsp kosher salt, more or less to taste
• 3/4 cup heavy cream
• 1/2 cup parmesan cheese shavings
• 1 cup cooked green peas

Preparation:

• Place the butter in a pot or dutch oven over medium-high heat. As the butter is melting, add the shallots and garlic to the pan.
  
• Sprinkle in the red chili flakes and mix together. Allow the shallots and garlic to soften in the pan by cooking for 1-2 minutes. Be sure to mix often so that the garlic and shallots don’t stick to the pan or burn.
  
• Add the uncooked pasta to the hot pan, followed by the marinara sauce, broth, and salt. Mix it all together and bring it up to a soft boil to cook the pasta. Cover and reduce the heat to medium-low for about 12-13 minutes.
  
• When the rigatoni is perfectly cooked, add in heavy cream, peas, and parmesan. Mix over medium heat until the sauce comes together. Garnish with fresh herbs and a sprinkle of parmesan and you’re ready to serve! 

Not only is this one-pot recipe the perfect weeknight dinner, it’s also delicious as leftovers—we’re willing to bet all your coworkers will be jealous of your lunch! If you make this recipe and want to share it with us, tag us on Instagram @stokesstores and use the hashtag #StokesMoments.