rigatoni in creamy tomato sauce
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.
prep time
25 Min
cook time
30 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- 2 tablespoons butter, unsalted
- 3 ounces pepperoni, finely chopped
- 1 small onion, finely chopped
- 2 cloves garlic, finely chopped
- 1/2 cup dry white wine
- - salt
- 28 ounces can crushed tomatoes
- 1 tablespoon sugar
- 1/4 cup heavy cream, warmed
- 1 pound rigatoni
- 1/4 cup finely chopped fresh basil leaves
- 1 1/2 cups parmigiano-reggiano, grated & divided
How To Make rigatoni in creamy tomato sauce
-
Step 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.
-
Step 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.
-
Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes