Creamy Horseradish Sauce Pasta

Ingredients:

• 4-6 tbsp Bookbinder’s Creamy Horseradish Sauce
• Salt & Pepper, to taste
• 1 bunch Asparagus
• 1 tbsp Vegetable Oil
• 1 medium Red Onion, chopped
• 1 Garlic clove, chopped
• ¾ cup Half and Half
• 1 lb. box Rigatoni

Directions:

1. Cut asparagus tops into 1-inch pieces. Set aside.
2. Boil 2 cups water in a sauce pan. Add asparagus, cook for 7 mins. Remove the asparagus, place them in bowl of ice water.
3. Fill a stockpot ¾ full of water. Add 2 tbsp salt, bring to a boil. Add pasta, cook 11-13 minutes, or until al dente.
4. Heat oil in skillet. Add onion & garlic, sauté until tender. Add asparagus, mix in Bookbinder’s Creamy Horseradish Sauce. Cook 3 mins. Stir in half & half, season with salt & pepper.
5. Drain rigatoni, and it to the sauce. Reserve some pasta water to thin out sauce, if needed.
6. Mix all ingredients together & it’s ready to serve.