Filtered Water, Expeller Pressed Canola Oil, Onion, Parmesan/Romano Blend (Parmesan Cheese [Pasteurized Part Skim Milk, Cheese Cultures, Salt, Enzymes], Romano Cheese [Pasteurized Part Skim Milk, Cheese Cultures, Salt, Enzymes], Powdered Cellulose [to Prevent Caking]), Garlic, Salt, Extra Virgin Olive Oil, White Wine Vinegar, Basil, Red Pepper Flakes, Xanthan Gum, Citric Acid, Parsley, Cornstarch
10-Clove Garlic Pasta: 2 cups (6 oz) dried pasta, such as orecchiette or rotini; 1 pouch Red Forks Pasta Skillet Sauce. Optional: 1 cup cooked Italian sausage crumbles 1-1/2 cups sliced mushrooms; 2 tbs heavy cream. 1. Combine pasta, all of the Sauce, and 3 cups of water in 10-inch skillet (nonstick is best). If using sausage and mushrooms, add to skillet. Bring to a boil over high heat. Simmer vigorously, stirring often, until sauce thickens and pasta is al dente (nearly tender), about 15-20 min. 2. Remove from heat. Let stand 2 min. Stir well and serve. If desired, stir in 2 tbs cream. Shake well before opening. Pouch not intended for microwave use.
Always refer to the actual package for the most accurate information