Penne Rigate

  • 3 Tbsp. olive oil
  • 2 cloves garlic, chopped
  • 1 jar RAGÚ® Tomato Garlic & Onion Sauce
  • 1/2 tsp. dried oregano leaves
  • 1/4 tsp. crushed red pepper flakes
  • 1 box (1 lb.) penne pasta, cooked and drained
  1. Heat olive oil in 12-inch skillet over low heat and cook garlic 30 seconds. Stir in remaining ingredients except pasta. Simmer uncovered, stirring occasionally, 15 minutes. Serve sauce over hot pasta. Sprinkle, if desired, with chopped fresh parsley.