Rigatoni with creamy tomato sauce
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Recipe by: zhuo-li
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
8 oz Dry rigatoni or penne, 14 1/2 oz Can (1 3/4 c) chunky tomato
-cooked, drained, and kept -sauce
-warm 1/2 c Heavy cream
1 tb Olive oil 1 c Ripe olives, halved
1/2 c Diced onion 1/2 c Parmesan, grated
2 tb Dry vermouth or white wine 1/4 c Green onions, sliced
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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