Rigatoni in Creamy Tomato Sauce

Leslie Speed Dutton


This is pure Italian comfort food. When choosing a wine, a good rule of thumb is to use only the wine that you will drink.

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25 Min
30 Min
Stove Top


2 Tbsp
butter, unsalted
3 oz
pepperoni, finely chopped
1 small
onion, finely chopped
2 clove
garlic, finely chopped
1/2 c
dry white wine
28 oz
can crushed tomatoes
1 Tbsp
1/4 c
heavy cream, warmed
1 lb
1/4 c
finely chopped fresh basil leaves
1 1/2 c
parmigiano-reggiano, grated & divided


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.
2Add 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.
3While 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. Stir in 3/4 cup of cheese to sauce. Combine with sauce and basil and serve. Serve remaining cheese to be added as taste.

About this Recipe

Course/Dish: Roasts
Main Ingredient: Pasta
Regional Style: Italian
Hashtags: #cheese, #tomatoes