Rigatoni in Creamy Tomato Sauce

Photo: Antonis Achilleos

Yield: Serves 6
Cost per Serving: $1.51
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Recipe Time

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Prep Time:

Nutritional Information

Amount per serving
  • Calories: 482
  • Fat: 15g
  • Saturated fat: 7g
  • Protein: 15g
  • Carbohydrate: 68g
  • Fiber: 5g
  • Cholesterol: 40mg
  • Sodium: 836mg

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

Preparation

  1. 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. 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. 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.
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