Rigatoni With Creamy Tomato Sauce Recipe

Rigatoni With Creamy Tomato Sauce Recipe

Yield: 4 servings
Recipe by luhu.jp

Ingredients:
8 ounce: Dry rigatoni or penne,
14 1/2 ounce: Can, (1 3/4 c) chunky tomato
-cooked, drained, and kept
-sauce,
-warm,
1/2 cup: Heavy cream,
1 tbsp: Olive oil,
1 cup: Ripe olives, halved
1/2 cup: Diced onion,
1/2 cup: Parmesan, grated
2 tbsp: Dry vermouth or white wine,
1/4 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


Source from luhu.jp