Carla's Pasta

2-3 Lbs. Carla’s Pre Cooked (Frozen) Six Cheese

1 cup Diced Guanciale (use Pancetta if unavailable)

½ Each sliced Red Onion

1 Garlic Clove minced

1 t Crushed Red Pepper Flakes

2 ½ cups Crushed Tomato (San Marzano or otherwise)

¼ cup Torn Fresh Basil Leaves

¼ cup Grated Pecorino Romano Cheese for Garnish

1. In a large sauté pan heat guanciale over medium high heat until fat renders out and guanciale is slightly browned.

2. Add sliced red onions and garlic. Caramelize slightly

3. Add red pepper flakes and toast lightly.

4. Stir in crushed tomato and simmer covered for 10-15 minutes.

1. Bring 6-8 quarts of water to a boil. Season with salt if desired.

2. Add 20-24 six cheese ravioli and simmer 3-4 minutes until pasta is tender and filling is hot.

3. Strain pasta and add to medley to coat thoroughly.

4. Garnish with grated Pecorino Romano and torn basil.

Six Cheese Ravioli alla Amatriciana