Rigatoni With Sun-Dried Tomatoes

Total Time
15 mins
10 mins

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.

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  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.