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Rigatoni with Creamy Tomato Sauce


Yield: 4 Servings

8 oz Dry rigatoni or penne, cooked, drained, and kept warm
1 tablespoon Olive oil
1/2 cup Diced onion
2 tablespoon Dry vermouth or white wine
15 oz Can chunky tomato sauce
1/2 cup Heavy cream
1 cup Ripe olives, halved
1/2 cup Parmesan, grated
1/4 cup Green onions, sliced

In large skillet, heat oil; sauté 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




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.