Photo: Antonis Achilleos
Prep Time
5 Mins
Cook Time
30 Mins
Yield
Serves 6

How to Make It

Step 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.

Step 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.

Step 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.

Ratings & Reviews

JessieM7's Review

StarSorrow
July 02, 2014
N/A

deventhomas's Review

heatherkeating
March 25, 2014
when I made this dish instead of white wine I used chicken stock and it was amazing, it is a very sweet dish but that could because i didnt used the white wine but over all I think it tasted amazing you can taste the flavor of every ingredient now I want to make it with white wine and see how it works with that. I am deffiently keeping this one for the books

CHEFFYLINDA's Review

deventhomas
February 22, 2013
I had been trying to find a good recipe for pink sauce, but all along I should have been looking for a creamy tomato sauce... because this is the flavor that I've been searching for! I had this dish at Lucky Strike in NY and have been craving it ever since. Making this dish tonight I did not have any pepperoni so I substitued SOYRIZO (soy chorizo)... and it was DELICIOUS! Who woulda thought? LOVE THIS RECIPE! Very easy to follow.

heatherkeating's Review

CHEFFYLINDA
November 03, 2011
This was SOOO yummy! And easy to make!

StarSorrow's Review

JessieM7
October 02, 2011
creamy and delicious.