Ingredients

• 2 tbsp extra virgin olive oil
• 1 cup diced white onion
• ½ cup diced carrot
• ½ cup diced celery
• 1 tbsp minced garlic
• 1 ½ lb mushrooms, finely chopped
• ½ tsp salt
• ¼ tsp red pepper flakes, or more or less to taste
• ½ tsp ground black pepper
• ¾ cup dry red wine
• 1, 24 oz jar Jersey Italian Gravy Arrabbiata Sauce
• 1 lb rigatoni pasta
• Grated parmesan cheese, to serve
• Chopped parsley, to serve

Directions

1. Heat a medium saucepan over medium heat and add the oil. When the oil is hot, add the onion, carrot, and celery. Saute, stirring occasionally,  until tender, about 7 minutes.
2. Stir in the garlic and saute until fragrant, about 1 minute.
3. Stir in the mushrooms and cook, stirring often, for about 10-15 minutes or until tender and the water released has mostly evaporated.
4. Stir in the red wine, deglazing, and saute another 2-3 minutes to cook out the alcohol.
5. Stir in the Jersey Italian Gravy Arrabbiata Sauce. Simmer, stirring occasionally, for about 20 minutes to thicken the sauce.
6. Meanwhile, cook the rigatoni pasta according to package directions, then drain.
7. Pour the ragu sauce over the cooked pasta and stir well to combine. Serve warm with grated parmesan cheese and parsley if desired!