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PASTA ALLA TEQUILA

A tequila twist on a classic pasta dish!

Combine 818 Tequila Blanco, Rao’s Homemade Marinara Sauce, grated parmesan cheese, and heavy cream and voilà! You have Pasta alla Tequila - an instant classic. The agave, vanilla, and citrus notes in 818 Tequila Blanco, combined with slow-simmered Italian tomatoes in Rao’s Homemade Marinara Sauce come together to create a creamy, savory sauce that’s a guaranteed crowd pleaser.

Kit Includes:

375mL 818 Tequila Blanco, 375 ml (1)
14 oz. 818 Custom Shaped Pasta (2)
24 oz. Rao’s Homemade Marinara Sauce (1)
Custom 818 Tequila and Rao’s
Patterned Waffle Dish Towel (1)
Recipe Card (1)

Warning: Contains Wheat

Rao's Homemade Marinara 24 oz. Nutrition Facts

Legal

PLEASE DRINK RESPONSIBLY. 818 TEQUILA, 40% ALC./VOL. ©2024 IMPORTED BY 818 SPIRITS, MANHASSET, NY. CONTENTS: (1) 375ML BOTTLE OF 818 TEQUILA BLANCO, (2) 14 OZ BAGS OF THE PASTA SHOPPE ARTISANAL PASTA, (1) 24 OZ JAR OF RAO’S HOMEMADE MARINARA SAUCE 818 TEQUILA IS A REGISTERED TRADEMARK OF K & SODA, INC. 818 TEQUILA IS NOT UTILIZED AS AN INGREDIENT IN RAO’S HOMEMADE MARINARA SAUCE OR THE PASTA SHOPPE ARTISANAL PASTA.

PASTA ALLA TEQUILA RECIPE

A CLASSIC DISH WITH A TEQUILA TWIST

THE INGREDIENTS:

1 24 oz Jar Rao’s Homemade Marinara Sauce
½ Cup 818 Tequila Blanco
1 Bag of Pasta
⅔ Cup Heavy Cream
⅔ Cup Grated Parmesan Cheese

*Optional: 1 Teaspoon Red Pepper Flakes

STEP 1:

Bring a large pot of heavily salted water to a boil. Once boiling, add the pasta to the water and cook approx. 6 minutes until al dente.

STEP 2:

In a saucepan over medium heat, bring 24 oz jar of Rao's Homemade Marinara sauce and 1/2 cup of 818 Tequila Blanco to a boil. Boil for 1-2 minutes.

STEP 3:

Add 2/3 cup of heavy cream to sauce. Let simmer for 15 minutes, stirring occasionally.

STEP 4:

Add 2/3 cup of parmesan cheese to sauce & stir to combine.

STEP 5:

Drain pasta and add to sauce.

STEP 6:

Plate! Garnish with Parmesan cheese and basil, to taste.

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where it all started

1896

Charles Rao, who immigrated with his parents from the southern Italian town of Polla, buys a small tavern on 114th St and Pleasant Avenue in an Italian neighborhood of New York City

2019

1930

1930

Charles’ sons, Vincent and Louis Rao take over Rao’s and manage to keep the business open through the prohibition years.

1896

1958

1958

After Louis’ passing, Vincent Rao takes over the family business and begins transitioning the tavern into a restaurant by introducing southern Italian dishes.

1930

1974

1974

Anna Pellegrino Rao begins working with her husband Vincent and brings an expertise in southern Italian cuisine and an elegant style to help the Rao’s restaurant gain prominence. The restaurant begins to collect a number of “regulars” from the neighborhood and beyond.

1958

1975

1975

Frank Pellegrino Sr. begins helping his aunt and uncle at Rao’s. Over the years, Frank emerges as the leader, heart and soul of Rao’s and becomes one of the foremost restauranteurs in America. Frank’s emphasis on simple, pure, delicious ingredients vastly improves the perception, taste and healthfulness of southern Italian cuisine. Frank Sr.’s notoriety and authentic Italian presence landed him rolls in Warner Brothers’ “Goodfellas” and HBO’s “The Sopranos.”

1974

1977

1977

Famed New York Times restaurant critic, Mimi Sheraton, gives Rao’s a glowing 3-star review stating Rao’s serves “wonderfully simple, delicious and honest Italian food, all prepared strictly alla casaligna – home style.” This turns Rao’s into one of the hottest restaurants in NYC. To remain loyal to their “regulars,” Rao’s assigns “table rights” for specific nights of the week or month. The rights were prized family possessions passed from generation to generation.

1975

1982

1982

At just 12 years-old, Frank Pellegrino Jr. became the fourth generation of the Rao’s family to work at the restaurant. This begins a career of over 35 years working at Rao’s.

1977

1992

1992

Tired of saying “no” to people who want reservations, Frank Pellegrino Sr. decides to package and sell Rao’s sauce, “so this way I don’t have to say ‘no’ anymore and everybody can have it at home.” Rao’s Homemade Pasta Sauce is born with only the best ingredients and refused to add sugar, tomato paste, water, starches, fillers or color. Characteristics that still are central to the product line today.

1982

1997

1997

Rao’s Homemade Pasta Sauce Begins to expand, introducing flavors like spicy Arrabbiata and Puttanesca for people to try in their own kitchen.

1992

2005

2005

Rao’s Homemade continues to develop traditional sauces like Tomato Basil and Sausage & Mushroom.

1997

2017

2017

Rao’s Homemade celebrates 25 years of bringing one of the best-tasting sauces home.

2005

2018

2018

Rao’s Homemade continues to expand their sauce flavors offering Alfredo sauce and also begins offering dry pasta.

2017

2019

2019

Rao’s Homemade begins offering soup, bring high-quality ingredients and flavors to another part of your pantry.

2018

1896

TIMELINE