Fall is here, and many of us want to eat warm, comforting meals on the cool autumn days! Today we have an inexpensive recipe for rigatoni in a creamy tomato sauce. The whole family is sure to enjoy this tasty, simple recipe.
Fall Rigatoni Ingredients:
1 pound of rigatoni
1/4 cup of finely chopped fresh basil
2 TBSP of unsalted butter
3 ounces of finely chopped pepperoni
1 finely chopped onion (a small onion will do)
2 cloves of finely chopped garlic
1/2 cup of dry white wine
1 28-ounce can of crushed tomatoes
1 TBSP of sugar
1/4 cup of warm heavy cream
Fall Rigatoni Directions:
Begin by melting the butter in a medium sized saucepan over medium-high heat. Add the pepperoni and onion and cook until onion is soft. Stir them occasionally. They should cook for approximately 3 to 5 minutes. Next, add the garlic and sauté until the garlic softens and mixes in (this takes approximately 1 minute). Add the white wine and continue to stir until the wine is almost evaporated in approximately 2 to 3 minutes. Stir in the tomatoes and the sugar. Now, bring everything to a boil. Once it begins to boil, reduce the heat and simmer until everything has thickened slightly. This takes approximately 15 to 20 minutes. After everything has thickened, stir in the heavy cream and season it with salt. While the sauce is still cooking, boil a large pot of salted water. Add the rigatoni pasta and cook it until it becomes tender. Follow the directions on the package, but this step typically takes 10 minutes. When the rigatoni has finished cooking, combine it with the sauce. Add in the basil and serve in.