Toasted Onion Rigatoni with A Creamy Sun-Dried Tomato Sauce
Serving Size:Â 4-6
Ingredients:
1 lb. Pappardelle’s Toasted Onion Rigatoni
1 medium onion, finely chopped
1 large garlic clove, finely chopped
½ tsp. salt
½ tbsp. extra virgin olive oil
½ tsp. freshly ground black pepper
2/3 cup heavy cream
½ cup drained, oil-packed sun-dried tomatoes, finely chopped*
Freshly grated Parmesan cheese
*Or Use Pappadelle’s Sun-Dried Tomato Pesto (7 oz.)
Instructions:Â
- Add olive oil to a large skillet. Cook onions, garlic, and salt & pepper over medium heat, stirring occasionally, until onions are softened and lightly browned, about 8 minutes. Add cream, sun-dried tomatoes and salt & pepper. (-Or- *Use ½ cup Pappardelle’s (7 oz.) Sun-Dried Tomato Pesto in place of sun-dried tomatoes.) Simmer until cream is slightly thickened, 2-3 minutes. Remove from heat.
- Bring 4 quarts (3.8 liters) of lightly salted water to a boil. Add pasta to water, return water to a gentle boil and cook for 10-12 minutes or until al dente, stirring intermittently. Drain, reserving one cup of pasta water.
- Add sauce and cheese to pasta. Toss to coat pasta, adding enough reserved cooking water to thin sauce as desired. Serve and enjoy!