Rigatoni in Creamy Pepperoni Tomato Sauce

By á-47

Ingredients

• 2 Tbsp. butter
• 3 oz. pepperoni, finely chopped
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup dry white wine
• 1 28 oz. can crushed tomatoes
• 1 Tbsp. sugar
• 1/4 cup heavy cream, warmed
• salt
• 1 lb. rigatoni
• 1/4 cup finely chopped fresh basil

Preparation

Step 1

Melt butter in a pan over medium heat. Saute pepperoni and onion until onion is soft, 3-5 minutes. Add garlic; saute 1 minute.

Add wine; cook, stirring, until almost evaporated, 3 minutes. Stir in tomatoes and sugar, bring to a boil, reduce heat and simmer until slightly thickened, about 15 minutes. Stir in cream. Season with salt.

Bring a large pot of salted water to boil. Cook rigatoni until just tender, about 10 minutes. Combine with sauce and basil and serve.