Rigatoni With Creamy Tomato Sauce

By smleonard

Ingredients

• 12 oz. rigatoni
• 1 tsp. canola oil
• 3 c. sliced mushrooms
• 1/2 tsp. salt
• 1/3 c. red wine
• 1 1/2 c. light tomato sauce (such as Ragu)
• 1/4 tsp. black pepper
• 1/2 c. part-skim ricotta
• 1/4 c. chopped fresh basil, plus more to garnish

Details

Servings 4

Preparation

Step 1

Bring a large pot of salted water to a boil. Cook rigatoni according to package directions. Drain and return to pot. While pasta is cooking, heat oil in a medium-size saucepan over medium-high heat. Add mushrooms and salt to saucepan; cook 3 minutes. Add wine to saucepan and cook for 3 minutes. Stir tomato sauce, black pepper, ricotta and basil into pan until well blended. Pour sauce over pasta and stir to combine. Serve immediately, garnished with additional fresh basil, if desired.