Rigatoni ala Vodka

1 jar Maceo Tomato Gravy

¼ cup heavy cream

1 tsp Maceo Italian Seasoning

½ bag frozen peas

1 lb rigatoni pasta

½ tsp Crushed red pepper

Boil 1 bag Rigatoni pasta in heavily salted water until al dente. While this is boiling, bring 1 jar of MaceoTomato Gravy to a simmer. Slowly whisk in the heavy cream and bring back up to a simmer. Stir in the frozen peas and cook for about 2 more minutes. Strain pasta and fold into the sauce. Garnish with crushed red pepper. Freshly grated Pecorino Romano is also optional. Serve this with blackened chicken or shrimp, or portobello mushroom.