Midweek Morsels: Rigatoni

After Trisha's newly remodeled recipe book, I decided to step up my game and get all my cut out, ripped out, and printed out recipes into some sort of order.  I got myself a binder and some tabs to organize.  I think I did a pretty good job and I've found it easier to start making some of these recipes.  I love pasta and this one comes from All You Magazine. It's creamy and delicious and tastes almost exactly like the Vodka Pasta I make....only with wine, not vodka =)

Rigatoni in Creamy Tomato Sauce

All You Magazine

Ingredients

2 tablespoons unsalted butter

3 ounces pepperoni, finely chopped

1 small onion, finely chopped

2 cloves garlic, finely chopped

1/2 cup dry white wine 

1 28-oz. can crushed tomatoes

1 tablespoon sugar

1/4 cup heavy cream, warmed

Salt

1 pound rigatoni

1/4 cup finely chopped fresh basil leaves

Directions



 1. 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.

1. 2. 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.
2. 3. 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.

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