Rigatoni With Sun-Dried Tomatoes

Submitted by LexingtonMom

"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."

 

• Ready In: 25mins
• Ingredients: 14
• Serves: 6

ingredients

• 29.58 ml olive oil
• 59.16 ml butter
• 113.39 g prosciutto ham, julienned
• 1 zucchini, julienned
• 4.92 ml green chili, diced
• 236.59 ml chopped onion
• 14.79 ml garlic, minced
• 453.59 g can diced tomatoes
• 453.59 g rigatoni pasta
• 44.37 ml grated parmesan cheese
• 4 sun-dried tomatoes packed in oil, diced well
• salt and pepper
• 118.29 ml cream
• 2.46 ml red pepper flakes

directions

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.