Total Time
30mins
Prep 0 mins
Cook 30 mins

Rachael Ray's pasta dish!

Ingredients Nutrition

Directions

  1. Bring a large pot of water to a boil. Salt the water, add the pasta and cook until al dente.
  2. While the pasta is working, heat the EVOO, 2 turns of the pan, in a large, deep skillet over medium heat; add the garlic, onion and sundried tomatoes and cook for 7 to 8 minutes, stirring occasionally. Add the wine and reduce for 1 minute, then stir in the crushed tomatoes. When the tomatoes are heated through, reduce the heat to a simmer and stir in the cream. Season the sauce with salt and pepper.
  3. Drain the pasta and toss with the tomato sauce until coated. Transfer the pasta to a platter or to individual shallow bowls and top with mounds of the arugula and basil. Pass around the cheese at the table.