Rigatoni in Creamy Tomato Sauce

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.