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.


☆☆☆☆☆ 0 votes

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

How to Make Rigatoni in Creamy Tomato Sauce


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

Printable Recipe Card

About Rigatoni in Creamy Tomato Sauce

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

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