Rigatoni with creamy tomato sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Dry rigatoni or penne, cooked, drained, and kept warm |
| 1 | tablespoon | Olive oil |
| ½ | cup | Diced onion |
| 2 | tablespoons | Dry vermouth or white wine |
| 14½ | ounce | Can (1 3/4 c) chunky tomato sauce |
| ½ | cup | Heavy cream |
| 1 | cup | Ripe olives, halved |
| ½ | cup | Parmesan, grated |
| ¼ | cup | Green onions, sliced |
Directions
In large skillet, heat oil; saute onion for 4-5 minutes. Add vermouth; cook for 1 minute. Stir in tomatoes and juice, cream, pasta, ripe olives, and Parmesan cheese; toss well. Sprinkle with green onions.
Suggested wine: Chenin blanc or white zinfandel From Bryan/College Station Eagle, 4/95
Submitted By DAVID LEA On 04-28-95