Recipe for Rigatoni With Creamy Tomato Sauce


8 oz dry rigatoni or penne, cooked, drai; ned, and kept warm
1 tablespoon olive oil
1/2 cup diced onion
2 tablespoon dry vermouth or white wine
14 1/2 oz can (1 3/4 c) chunky tomato sauce
1/2 cup heavy cream
1 cup ripe olives, halved
1/2 cup parmesan, grated
1/4 cup green onions, sliced


In large skillet, heat oil; saute onion for 4-5 minutes. Add vermouth; cook for 1 minute. Stir in tomatoes and juice, cream, pasta, ripe olives, and Parmesan cheese; toss well. Sprinkle with green onions.

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