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Rigatoni in Creamy Tomato Sauce

Photo: Antonis Achilleos
Prep time 5 mins
Cook time 30 mins
Yield Serves 6

Ingredients

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

Nutrition Information

  • calories 482
  • fat 15 g
  • satfat 7 g
  • protein 15 g
  • carbohydrate 68 g
  • fiber 5 g
  • cholesterol 40 mg
  • sodium 836 mg

How to Make It

  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.