Rigatoni in Creamy Tomato Sauce

Rigatoni in Creamy Tomato Sauce Recipe
Photo: Antonis Achilleos


Serves 6

Cost per Serving:


Recipe from


Recipe Time

Prep: 5 Minutes
Cook: 30 Minutes

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


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


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.