February 19, 2013

35 Minute Rigatoni in Creamy Tomato Sauce

Growing-up we ate pasta at least twice a week. Pasta was inexpensive and my mother could stretch it to make enough for multiple meals. In college my cooking skills became a little lazy and I was guilty of eating a large amount of jarred pasta and spaghetti. This was partly due to the fact that I had to work at least 20 hours a week and take full time classes in order to continue to have my company pay my tuition. I had little time left after school, working and commuting to cook. Pasta was a quick way to fill me up and save money. After getting married I began to try to cook marinara and other pasta sauces from scratch. Now I make pasta at least once a week and pasta is one of my family's favorite meals. This weekend I tried a new recipe for Rigatoni in Creamy Tomato Sauce from the September 2011 issue of All You magazine.

This recipe has 11 ingredients. It takes 35 minutes of total time, all of which is active and makes 6 servings. I only made a few modifications to this recipe. First since I eat gluten free I used gluten free ziti. Secondly, instead of butter I used olive oil and agave instead of granulated sugar. Finally, I let the pasta cook until al dente and then cooked it the rest of the way in the sauce and then added the basil. I followed the remainder of the recipe as written.

The pepperoni in this recipe is surprising. It creates a great taste that even my two picky children loved. I like that the taste was good for both adults and kids. Dinner time can oftentimes be a struggle, but this was a recipe that my whole family could agree upon. This is definitely a recipe I would make again.

For the recipe go to Rigatoni in Creamy Tomato Sauce.
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