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.)