3oz "pepperoni," finely chopped
1 small onion, finely chopped
2 cloves garlic, finely chopped
1/2 cup dry white wine
1 28oz can crushed tomatoes
1 Tbs sugar
1/4 cup heavy cream, warmed
1 lb rigatoni
1/4 cup finely chopped fresh basil leaves
1) Melt butter in a medium saucepan over medium heat. Add "pepperoni" and onion, cooking until onion is soft (3 to 5 minutes), stirring occasionally. Add garlic and saute 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 a boil. Add rigatoni and cook until just tender, about 10 minutes or as package label directs. Combine with sauce and basil. Serve.
Review: I found this recipe and kept it, thinking I would simply omit the pepperoni. However, when I pulled the recipe out to make it this week, I reconsidered and bought vegetarian pepperoni. It was worth it. The sauce was a nice, creamy flavor, but the "pepperoni" gave it a kick of flavor that wasn't over powering. I definitely liked the sauce. However, I timed the pasta wrong and couldn't let the sauce simmer as long as it should have. So my sauce was a little runny, but was still completely delicious!