Rigatoni With Sun-Dried Tomatoes
Pasta tossed in a light tomato cream sauce with a mild peppery tang. If sundried tomatoes are hard to find in your grocery store, you can substitute a can of petite diced tomatoes in olive oil.
Ingredients
6 serv.- olive oil↗2 tablespoons
- butter↗4 tablespoons
- prosciutto ham, julienned↗1⁄4 lb
- zucchini, julienned1
- green chili, diced↗1 teaspoon
- chopped onion1 cup
- garlic, minced↗1 tablespoon
- diced tomatoes1
(16 ounce) can
- rigatoni pasta↗1 lb
- grated parmesan cheese3 tablespoons
- sun-dried tomatoes packed in oil, diced well↗4
- salt and pepper
- cream↗1⁄2 cup
- red pepper flakes↗1⁄2 teaspoon
Step-by-step instructions
- 1
Heat oil and 2 T. butter in large pan. Cook onions, garlic, and chiles in butter until onions wilt.
- 2
Add prosciutto and cook for 1 minute, then add zucchini and cook another minute.
- 3
Add plain tomatoes (with juice) and simmer for 10 minutes. In the meantime, cook rigatoni according to box directions.
- 4
Drain pasta and replace in large pan, coating with remaining 2 T. butter (or more).
- 5
To saucepan, add salt, pepper, cheese, cream, sundried tomatos, and red pepper.
- 6
When sauce is hot, pour over pasta and toss.
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