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Rigatoni in Creamy Tomato Sauce Recipe

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This recipe for Rigatoni in Creamy Tomato Sauce is from The Roney Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tablespoons unsalted butter
3 oz pepperoni, finally chopped
1 small onion, finely chopped
2 cloves garlic, finally chopped
1⁄2 cup chicken stock
1 28 oz can crushed tomatoes
1 tablespoon sugar
1⁄4 cup heavy cream, warmed
Salt
1 lb rigatoni
1/4 c finely chopped fresh basil leaves
Directions:
Directions:
Melt the butter in a medium sauce pan overheat. Add pepperoni and onions and cook, sterling, until onion is soft, 3-5 minutes. Add garlic and salty until fragrant, about 1 minute longer.

Add 1 and cook, sterling, until almost evaporated, 2-3 minutes. Stir in tomatoes and sugar, bring too ible, reduce heat and simmer until slightly thick and, 15-20 minutes. Stir in heavy cream. Season with salt.

Wow sauce is cooking, bring a large pot of salted water to boil. Add rigatoni and cook until just tender, about 10 minutes are as package label directs. Combine with sauce and basil and serve.
Number Of Servings:
Number Of Servings:
6

 

 

 

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