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  • I have been using ONLY  Red Gold products for at least 15 yrs.  PURE tomato flavor! Love all forms of the products, diced are used the most.
    J. J
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  • I like using Red Gold tomatoes in my spaghetti. It is wonderful to use to thicken up the sauce. Thank you for making such a great product!
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  • I recently purchased Red Gold whole tomatoes and they were the best quality of canned tomatoes that I can remember purchasing. Thank you for such a great product.
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  • I am writing to let you know how much my family and I love your tomatoes. They are delicious. Thanks for making such amazing products.
  • Your canned tomatoes are the best. I use the whole peeled tomatoes...just as good as my canned tomatoes from my garden, thank you for such a fine product. You are to be commended.
    Judy
  • I had never used your products until the other day and decided to try them to make a pot of chili. We were very pleased to know we were helping to support the Midwest farming community. We'll be buying more...It's a THUMBS UP!!!!!

Arrabiata Sauce

  • RG_ArabiattaSauce
PREP: 10 minutes
COOK: 30 minutes
SERVINGS: 6
Hot and fiery, this tomato sauce has a delicious kick! Serve over pasta and plenty of Parmigiana for a fast and satisfying meal. Feel free to adjust the amount of red pepper for your taste!

Ingredients

1/2 cup extra virgin olive oil
5 garlic cloves, minced
1 medium ghost or red chili pepper, chopped
1 (28 ounce) can Redpack® Petite Diced Tomatoes, or 2 (14.5 ounce) cans Redpack® Petite Diced Tomatoes
1 (29 ounce) can Redpack® Tomato Puree
2 teaspoons crushed red pepper
1/2 teaspoon dried oregano
Salt and black pepper to taste
1 (16 ounce) package penne pasta, cooked and drained, reserve 1/2 cup cooking water
1/2 cup shredded Italian blend cheese
1/4 cup thinly sliced fresh basil

Directions

  • Heat oil in a large saucepan over medium heat. Add garlic, cook about 3 minutes or until garlic is browned. Blend in petite diced tomatoes and tomato puree; bring to a boil. Reduce heat to low and stir in red pepper, oregano, salt and black pepper.
  • Cook, uncovered, for about 20 minutes, stirring occasionally. Return pasta and reserved water to saucepan; sprinkle with cheese and basil. Toss until well combined.
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