I love when my mom stays for a week....she always leaves little notes for us to find after she has gone. A sweet reminder that she will be back and that she misses us very much. I usually find an article of clothing (or bag full this time) and some of her 'fun' magazines. She always buys the ones I wish I did, but don't. Like 'All You'. This usually has a few recipes that are a hit with my gang. (think back to the Meatball Soup)
I like meals that can simplify my life. And that is what I found in this yummy dish I made last night.
Last night's meal was Rigatoni in Creamy Tomato Sauce. It was de-lish. While the sauce was simmering, I gave it a little taste (Ok I took a huge spoonful)
I knew that I had a fantastic Creamy Tomato Soup on my hands. I have made a million pots of Creamy Tomato Basil Soup this past year and I am here to tell you....This sauce (made w/a bit more cream) might just be the winner. It's on the menu for next week.
- 2 tablespoons unsalted butter
- 3 ounces pepperoni, finely chopped
- 1 small onion, finely chopped
- 2 cloves garlic, finely chopped
- 1/2 cup dry white wine
- 1 28-oz. can crushed tomatoes
- 1 tablespoon sugar
- 1/4 cup heavy cream, warmed
- 1 pound rigatoni
- 1/4 cup finely chopped fresh basil leaves
- 1. Melt butter in a medium saucepan over medium heat. Add pepperoni and onion and cook, stirring, until onion is soft, 3 to 5 minutes. Add garlic and sauté until fragrant, about 1 minute longer.
- 2. Add wine and cook, stirring, until almost evaporated, 2 to 3 minutes. Stir in tomatoes and sugar, bring to a boil, reduce heat and simmer until slightly thickened, 15 to 20 minutes. Stir in heavy cream. Season with salt.
- 3. While sauce is cooking, bring a large pot of salted water to boil. Add rigatoni and cook until just tender, about 10 minutes or as package label directs. Combine with sauce and basil and serve.
What you'll need for the bread...
1 stick of melted butter
1 softened block of cream cheese
garlic powder and parsley flakes (I didn't have any fresh on hand)
Slice bread in half.
Melt the butter and stir in your garlic powder and parsley. Pour evenly over halves.
Dollop cream cheese over bread
Put in preheated 375 oven for about 4 mins...just long enough to melt the cream cheese to spread evenly over melted butter.
Pop back in oven until crispy.