If you get melted chocolate all over your hands, you're eating it too slowly. ~Author Unknown

Saturday, December 29, 2012

Rigatoni in Creamy Tomato Sauce

Ever try one of those dinners that are great the first time around....and the second? third?? This delicious pasta dish made three rounds in my house (after serving some time in our freezer) and you know what? It was just as tasty as the first day we ate it. My poor husband always has to hear me go on and on about how wonderful it is that I can put a dinner that tastes amazing in front of us that only took some thawing time in the fridge and a quick zap in the microwave and not have to spend the time in the kitchen to prepare it.
This rigatoni is simple but don't let that fool you! It is not lacking in flavor, or texture. It has diced up pepperoni (which as a bonus for me, I happened to already have some leftover in the fridge, which if you don't, well then you have an excuse to make some homemade pizza the next night!) in the sauce which adds the perfect amount of saltiness that there is no need to add any. Another bonus? the basil--yum!! .....hey, top any leftovers of that on that pizza too ;) Enough from me, here is the recipe!

Rigatoni in Creamy Tomato Sauce
(recipe found on allyou.com)

2 tbsp unsalted butter
3 oz finely diced pepperoni
1 small onion, finely chopped
2 cloves garlic, minced
1/2 C dry white wine
28 oz can crushed tomatoes
1 tbsp sugar
1/4 C heavy cream
16 oz rigatoni
1/4 C finely chopped fresh basil

In medium saucepan over medium heat, melt butter. Add pepperoni and onion, cook until onion is soft, stirring occasionally about 3-5 minutes. Add garlic, saute about 1 min more.

Add wine and cook until almost evaporated, stirring frequently 2-3 min. Stir in tomatoes and sugar bringing to a boil, reduce heat and simmer until slightly thickened, about 15-20 min. Stir in heavy cream.

Meanwhile, cook rigatoni noodles as package directs. Drain and add noodles to the sauce, toss to coat. Fold in basil, serve immediately, you won't want to wait!

No comments:

Post a Comment