Penne and Rapini with Thick and Sassy Sauce
8 ounces penne pasta
1 tablespoon olive oil
2-3 cloves garlic, split
1/4-1/2 teaspoon crushed red pepper
1 large bunch (1-1/2 pounds) rapini, rinsed, tough stems removed and cut into 2-inch lengths
3/4 cup sodium-reduced chicken or vegetable stock
1-1/2 cups Silver Palate Thick and Sassy Pasta Sauce
Salt and freshly ground black pepper to taste
Grated Parmesan cheese, optional
Cook penne in plenty of salted boiling water until al dente. Meanwhile, heat oil in a deep sauté pan over medium-high heat. Add garlic and pepper flakes and sauté over medium-low heat until garlic turns golden, 2 to 3 minutes. Stir in rapini, turning pieces to coat with oil, then pour in stock. Cover and cook gently until greens are tender, 6 to 8 minutes. Simmer Silver Palate Thick and Sassy Pasta Sauce in a separate pot until heated through. Season with salt and pepper. Drain penne and transfer to serving platter. Ladle rapini and then sauce over pasta. Serve at once with grated Parmesan, if desired.