Ingredients

• 2 tbsp extra virgin olive oil
• 1 medium shallot, finely diced
• 2 stalks celery, finely diced
• 2 small carrots, finely diced
• Pinch salt and pepper
• Pinch red pepper flakes
• 1 tsp minced garlic
• ½ cup dry red wine
• 1, 24 oz jar Jersey Italian Sunday Dinner Gravy
• 3 cups beef broth
• 1 lb rigatoni
• ⅓ cup heavy cream
• 1 cup grated parmesan cheese, plus more to top

Directions

1. Heat a large pot over medium heat and add the oil. When the oil is hot, add the shallot, celery, and carrots. Cook until the vegetables are mostly tender, about 5-7 minutes. Stir in the garlic, a pinch of salt, pepper, and red pepper flakes. Cook for another couple minutes.
2. Stir in the wine and cook until it's mostly evaporated, about 2 minutes. Stir in the Jersey gravy, beef broth, and rigatoni.
3. Cover and cook the pasta for about 15 minutes, stirring every couple minutes, until the pasta is tender and most of the liquid is absorbed.
4. Stir in the heavy cream and parmesan cheese. Serve hot with extra parmesan and red pepper flakes if desired.