Rigatoni in Creamy Tomato Sauce

This recipe comes from the September 23, 2011 (my son Zach’s birthday!) issue of “All You” magazine.  Quick, easy and tasty – what more could you ask for?

2 tablespoons unsalted butter

3 oz pepperoni, finely chopped (didn’t have any so left it out)

1 small onion, finely chopped

2 cloves garlic, finely chopped (or pressed)

1/2 cup dry white wine (left this out)

1 (28 oz) can crushed tomatoes

1 tablespoon sugar

1/4 cup heavy cream, warmed

1 pound rigatoni (didn’t have any rigatoni so used penne)

1/4 cup finely chopped fresh basil leaves (didn’t have any of these either)

1  Melt butter in medium saucepan over medium heat.  Add pepperoni and onion and cook, stirring, until onion is soft, 3 – 5 minutes.  Add garlic and saute until fragrant, about 1 minute longer.

2  Add wine and cook, stirring, until almost evaporated, 2 – 3 minutes.  Stir in tomatoes and sugar, (I also added 1 teaspoon of Italian seasoning here), bring to a boil, reduce heat and simmer until slightly thickened, 15 – 20 minutes.  Stir in cream.  Season with salt.

3  While sauce is cooking, bring a large pot of salted water to a boil.  Add pasta and cook until just tender, about 10 minutes or as package label directs.  Combine with sauce and basil and serve.  (I sprinkled with a little Parmesan before serving.)

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