Rigatoni In Creamy Tomato Sauce

• 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
• Salt
• 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 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 boil. Add rigatoni and cook until just tender, about 10 minutes or as package label directs. Combine with sauce and basil and serve.

unsalted butter, pepperoni, onion, garlic, white wine, tomatoes, sugar, heavy cream, salt, rigatoni, fresh basil

Taken from www.myrecipes.com/recipe/rigatoni-creamy-tomato-sauce (may not work)