Warm things up with Colavita Italian Bronze Die Cut Pasta covered in a spicy, tomato-y marinara sauce. Easy enough for a weeknight, fancy enough for a special meal.

Ingredients:
3 tbsp Colavita extra-virgin olive oil (Italian or Premium Select)
1 small onion, finely diced
3-4 cloves garlic, minced
One 14-oz pack Colavita crushed tomatoes
One 14-oz pack Colavita marinara sauce
Kosher salt
1/4 tsp pepper
1 tbsp Colavita hot chili peppers (optional)
1 lb Colavita rigatoni
1/2 c basil leaves, roughly chopped
Grated Parmesan or Pecorino Romano cheese

Instructions:
In a large, heavy pot, heat the olive oil over medium heat. Add the onion and cook, stirring occasionally, until softened, 3-5 minutes. Stir in the garlic, 1 tsp salt, pepper, and hot chilis. Cook until fragrant, about 30 seconds, then pour in the tomatoes and sauce. Bring the mixture to a bubble, then lower heat slightly to maintain a gentle simmer. Let cook at least 20 minutes to allow the flavors to meld.

Meanwhile, fill another large pot with generously salted water and bring to a boil. Add the rigatoni and cook according to the package directions until al dente (about 1 minute less than suggested). Reserve about 1/2 c of the pasta water before draining.

Fold the pasta into the simmering sauce and let cook for about 1 minute. Add a splash of the reserved water for a saucier consistency. Stir in most of the fresh basil (save some). Divide the pasta among bowls and garnish with the remaining basil and grated cheese.