Spicy Bolognese sauce with Mini Rigatoni

In a medium-large skillet bring 2 tbls. of Olive Oil to a sizzle and add the diced Red Onion, and 2 tbls. of crushed Red Pepper. Sautee until the onion is transparent.

Add 1/2 - 3/4 of the jar of Hot Giardinara and 1 tbls of Italian Seasonings and sautee for an additional 5 minutes.

Put the remainder of the Olive Oil in a small pot and add the 12 cloves of garlic. Braise for 20 minutes, or until they are golden brown and soft.

Bring the water to a boil and add pasta.

In the medium-large skillet, add 3/4 of the jar of Barilla Marinara sauce to the onions, pepper and Giardinara. Stir in 2 tbls. of flour, 3/4 cup milk, 2 tsp. black pepper, 3 tbls. Paremsan Cheese and 2 oz. of Pepper Jack Cheese and stir until sauce thickens. Simmer on low for 5-10 minutes.

Once the garlic cloves are ready, add to the sauce.

In the small pot use add the ham to the remaining olive oil, along with 1/2 tbl. of Italian Seasonings and the 2 tsp of Garlic Salt. Cook the ham until it is crisp around the edges.

Add the ham to the sauce mixture and simmer for 5 more minutes.

Add to the mini Rigatoni and serve immediately.