{"id":18664,"date":"2011-10-11T10:00:00","date_gmt":"2011-10-11T14:00:00","guid":{"rendered":"http:\/\/www.tengrrl.com\/cooks\/?p=106"},"modified":"2011-10-11T10:00:00","modified_gmt":"2011-10-11T14:00:00","slug":"rigatoni-in-creamy-tomato-sauce","status":"publish","type":"post","link":"https:\/\/www.tengrrl.com\/blog\/2011\/10\/11\/rigatoni-in-creamy-tomato-sauce\/","title":{"rendered":"Rigatoni in Creamy Tomato Sauce"},"content":{"rendered":"
\n

A recipe from the September 2011 issue of <\/em>All You (original here<\/a>). The note with the recipe suggests, “Try this family favorite for a quick weeknight meal\u2013it 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.”<\/em><\/p>\n

\n

Ingredients<\/h4>\n
    \n
  • 2 tablespoons unsalted butter<\/li>\n
  • 3 ounces pepperoni, finely chopped<\/li>\n
  • 1 small onion, finely chopped<\/li>\n
  • 2 cloves garlic, finely chopped <\/li>\n
  • 1\/2 cup dry white wine <\/li>\n
  • 1 28-oz. can crushed tomatoes <\/li>\n
  • 1 tablespoon sugar <\/li>\n
  • 1\/4 cup heavy cream, warmed <\/li>\n
  • Salt <\/li>\n
  • 1 pound rigatoni <\/li>\n
  • 1\/4 cup finely chopped fresh basil leaves<\/li>\n<\/ul>\n<\/div>\n
    \n

    Directions<\/h4>\n
      \n
    1. Melt butter in a medium saucepan over medium heat. <\/li>\n
    2. Add pepperoni and onion and cook, stirring, until onion is soft, 3 to 5 minutes. <\/li>\n
    3. Add garlic and sauté until fragrant, about 1 minute longer. <\/li>\n
    4. Add wine and cook, stirring, until almost evaporated, 2 to 3 minutes. <\/li>\n
    5. Stir in tomatoes and sugar, bring to a boil, reduce heat and simmer until slightly thickened, 15 to 20 minutes. <\/li>\n
    6. Stir in heavy cream. <\/li>\n
    7. Season with salt. <\/li>\n
    8. While sauce is cooking, bring a large pot of salted water to boil. <\/li>\n
    9. Add rigatoni and cook until just tender, about 10 minutes or as package label directs. <\/li>\n
    10. Combine with sauce and basil and serve.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

      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\u2013it 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 […]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[410,411],"tags":[506,512],"class_list":["post-18664","post","type-post","status-publish","format-standard","hentry","category-italian","category-main-dish","tag-pasta","tag-pepperoni"],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/pqzI8-4R2","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.tengrrl.com\/blog\/wp-json\/wp\/v2\/posts\/18664","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.tengrrl.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.tengrrl.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.tengrrl.com\/blog\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.tengrrl.com\/blog\/wp-json\/wp\/v2\/comments?post=18664"}],"version-history":[{"count":0,"href":"https:\/\/www.tengrrl.com\/blog\/wp-json\/wp\/v2\/posts\/18664\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.tengrrl.com\/blog\/wp-json\/wp\/v2\/media?parent=18664"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.tengrrl.com\/blog\/wp-json\/wp\/v2\/categories?post=18664"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.tengrrl.com\/blog\/wp-json\/wp\/v2\/tags?post=18664"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}