Chef Giovanni Farruggio, of Uncle Giuseppe's Marketplace, shows News 12's Lily Stolzberg how to make Rigatoni Mezze with calamari fra diavolo.

1lb Uncle Giuseppe’s fresh Rigatoni Mezze

1lb calamari (cut in rings)

1 head of garlic (sliced thin)

½ cup white wine

2 cups filetto di pomodoro sauce

2 sprigs basil

½ cup EVOO

¼ cup Red Cow Parmigiano Reggiano

Cook the pasta in salted water for two minutes.

In a sauté pan heat oil and add the sliced garlic. Once garlic is golden brown add the cut calamari rings and sauté for a minute.

Add white wine and reduce by half. Once wine is reduced add the filetto di pomodoro sauce and cook for two minutes.

Chop basil and add to the sauce. Remove from heat and add the pasta and toss until pasta is fully coated. Plate and top with shaved Parmigiano Reggiano cheese.