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.
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.
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.
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
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.