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Habanero Pasta Pomodoro

A thick, juicy red sauce pasta with the perfect amount of heat.
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For the marinara sauce:
  • 1 Tbsp olive oil
  • 1/2 tsp garlic, minced
  • 1/4 tsp sea salt
  • freshly ground black pepper
  • 14 oz can chopped tomatoes
  • 1 tsp balsamic vinegar
  • 2 tsp Moore's Habanero Hot Sauce
  • 1/8 tsp sugar
  • pinch of oregano
  • pinch of red peper flakes
  • 1/2 Tbsp tomato paste
  • 1/4 cup water
For the pasta:
  • 12 oz pasta
  • olive oil for drizzling
  • 2 14 oz cans cherry tomatoes, drained
  • 2 Tbsp thyme
  • 6 cups spinach
  • 1/4 cup basil


For the marinara sauce:
  1. Heat olive oil over low heat.
  2. Add garlic, salt and black pepper and cook for 3 minutes, stirring often.
  3. Add chopped tomatoes, balsamic vinegar, Habanero Hot Sauce, sugar, oregano, and red pepper flakes. 
  4. Cover and simmer over low heat for 20 minutes, stirring occasionally.
  5. Stir in tomato paste, salt and 1/4 cup of water. Take off of heat and set aside.
For the pasta:
  1. Cook pasta to desired tenderness.
  2. While the pasta cooks, heat olive oil, cherry tomatoes and thyme on low, and cook for 2-3 minutes until heated through.
  3. Mix in spinach until wilted and add salt and pepper to taste.
  4. Drain pasta, toss with cherry tomatoes and spinach.
  5. Coat thoroughly with marinara, divide and serve.