Rigatoni in Creamy Tomato Sauce |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 1 |
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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. Add pepperoni and onion and cook, stirring, until onion is soft, 3 to 5 minutes. Add garlic and sauté until fragrant, about 1 minute longer.
2. Add wine and cook, stirring, until almost evaporated, 2 to 3 minutes. Stir in tomatoes and sugar, bring to a boil, reduce heat and simmer until slightly thickened, 15 to 20 minutes. Stir in heavy cream. Season with salt.
3. While sauce is cooking, bring a large pot of salted water to boil. Add rigatoni and cook until just tender, about 10 minutes or as package label directs. Combine with sauce and basil and serve.
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