Al dente rigatoni in a savory tomato sauce topped with shredded parmesan cheese, fresh hydroponic grown Genovese basil, and baked handmade garlic knots. 

Hydroponic grown whole habanero/jalapeno peppers, dried cayenne peppers, carrots, sea salt, pepper, crushed garlic, white distilled vinegar, coriander, oregano, simmered until peppers/carrots are soft  immersion blended until smooth.