Rigatoni in Creamy Tomato Sauce

October 11, 2011 by

A recipe from the September 2011 issue of All You (original here). The note with the recipe suggests, “Try this family favorite for a quick weeknight meal–it only takes about 30 minutes to prepare. For variety, you can swap in another type of pasta that holds sauce well, such as fusilli or bow-tie pasta.”

Ingredients

  • 2 tablespoons unsalted butter
  • 3 ounces pepperoni, finely chopped
  • 1 small onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1/2 cup dry white wine
  • 1 28-oz. can crushed tomatoes
  • 1 tablespoon sugar
  • 1/4 cup heavy cream, warmed
  • Salt
  • 1 pound rigatoni
  • 1/4 cup finely chopped fresh basil leaves

Directions

  1. Melt butter in a medium saucepan over medium heat.
  2. Add pepperoni and onion and cook, stirring, until onion is soft, 3 to 5 minutes.
  3. Add garlic and sauté until fragrant, about 1 minute longer.
  4. Add wine and cook, stirring, until almost evaporated, 2 to 3 minutes.
  5. Stir in tomatoes and sugar, bring to a boil, reduce heat and simmer until slightly thickened, 15 to 20 minutes.
  6. Stir in heavy cream.
  7. Season with salt.
  8. While sauce is cooking, bring a large pot of salted water to boil.
  9. Add rigatoni and cook until just tender, about 10 minutes or as package label directs.
  10. Combine with sauce and basil and serve.

Filed under Italian, Main Dish Tagged with ,