Rigatoni in Creamy Tomato Sauce

Rigatoni in Creamy Tomato SauceRecipe
Photo: Antonis Achilleos
Serves 6

Cost per Serving:



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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
1 pound rigatoni
1/4 cup finely chopped fresh basil leaves


Prep: 5 Minutes
Cook: 30 Minutes

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.

Created date

August 2011

Nutritional Information

Calories 482
Fat 15 g
Satfat 7 g
Protein 15 g
Carbohydrate 68 g
Fiber 5 g
Cholesterol 40 mg
Sodium 836 mg