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

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