This tastes like slow-simmered Sunday sauce — but it’s ready in under 20 minutes. Our Basil Olive Oil blooms beautifully in the heat, infusing the entire pot with herbaceous depth. A splash of our 18 Year Traditional Balsamic adds subtle richness that makes the tomatoes taste fuller, sweeter, and impossibly cozy. It’s the kind of pasta you eat straight from the pot. No judgment.

I N G R E D I E N T S :

• 12 oz rigatoni or penne
• 3 Tbsp Rocky Mountain Olive Oil Basil Infused Olive Oil
• 4 cloves garlic, minced
• 1 (28 oz) can crushed tomatoes
• 2 cups vegetable or chicken broth
• ½ tsp red pepper flakes
• 1 tsp kosher salt
• ½ tsp black pepper
• ½ cup heavy cream
• 1 Tbsp Rocky Mountain Olive Oil 18 Year Traditional Dark Balsamic
• ½ cup grated Parmesan
• Fresh basil for garnish

 I N S T R U C T I O N S :

1. In a large Dutch oven, heat Basil Olive Oil over medium heat.
2. Add garlic; cook 30 seconds.
3. Add crushed tomatoes, broth, pasta, salt, pepper, and red pepper flakes.
4. Bring to a boil, then reduce and simmer 12–15 minutes, stirring occasionally until pasta is tender.
5. Stir in cream, 18 Year Traditional Balsamic, and Parmesan. Simmer 2 minutes.
6. Garnish with fresh basil and extra drizzle of Basil Olive Oil.