1/1 Photo of Rigatoni With Sun-Dried Tomatoes
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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Units: US | Metric
- 2 tablespoons olive oil
- 4 tablespoons butter
- 1/4 lb prosciutto ham, julienned
- 1 zucchini, julienned
- 1 teaspoon green chili, diced
- 1 cup chopped onion
- 1 tablespoon garlic, minced
- 1 (16 ounce) can diced tomatoes
- 1 lb rigatoni pasta
- 3 tablespoons grated parmesan cheese
- 4 sun-dried tomatoes packed in oil, diced well
- salt and pepper
- 1/2 cup cream
- 1/2 teaspoon red pepper flakes
- 1Heat oil and 2 T. butter in large pan. Cook onions, garlic, and chiles in butter until onions wilt.
- 2Add prosciutto and cook for 1 minute, then add zucchini and cook another minute.
- 3Add plain tomatoes (with juice) and simmer for 10 minutes. In the meantime, cook rigatoni according to box directions.
- 4Drain pasta and replace in large pan, coating with remaining 2 T. butter (or more).
- 5To saucepan, add salt, pepper, cheese, cream, sundried tomatos, and red pepper.
- 6When sauce is hot, pour over pasta and toss.
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Nutritional Facts for Rigatoni With Sun-Dried Tomatoes
Serving Size: 1 (251 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 492.3
- Calories from Fat 185
- Total Fat 20.6 g
- Saturated Fat 9.3 g
- Cholesterol 99.5 mg
- Sodium 290.5 mg
- Total Carbohydrate 64.6 g
- Dietary Fiber 4.4 g
- Sugars 6.0 g
- Protein 13.8 g
The following items or measurements are not included: