October 25, 2011

Rigatoni in creamy tomato sauce

2 T butter 3 oz pepperoni finely chopped 1 small onion finely chopped 2 cloves garlic finely chopped 1 28 oz crushed tomoatoes 1 T sugar 1/4 cup heavy cream Salt 1 lb rigatoni 1/4 cup basil leaves Melt butter in a medium saucepan over medium heat. Add pepperoni and onion and cook 3-5 min Add garlic and saute until fragrant 1 min Stir in tomatoes and sugar bring to a boil, reduce heat and simmer until slightly thickend 15-20 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 min or as label directs. Combine with salce and basil and serve

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