Toasted Onion Rigatoni with A Creamy Sun-Dried Tomato Sauce

Serving Size: 4-6

Ingredients:

1 lb. Pappardelle’s Toasted Onion Rigatoni
1 medium onion, finely chopped
1 large garlic clove, finely chopped
½ tsp. salt
½ tbsp. Bella Sol California Extra-Virgin Olive Oil
½ tsp. freshly ground black pepper
2/3 cup heavy cream
½ cup drained, oil-packed sun-dried tomatoes, finely chopped*
Freshly grated Parmesan cheese

*Or Use Pappadelle’s Sun-Dried Tomato Pesto (7 oz.)

Instructions: 

  1. Add olive oil to a large skillet. Cook onions, garlic, and salt & pepper over medium heat, stirring occasionally, until onions are softened and lightly browned, about 8 minutes. Add cream, sun-dried tomatoes and salt & pepper. (-Or- *Use ½ cup Pappardelle’s (7 oz.) Sun-Dried Tomato Pesto in place of sun-dried tomatoes.) Simmer until cream is slightly thickened, 2-3 minutes. Remove from heat.
  2. Bring 4 quarts (3.8 liters) of lightly salted water to a boil. Add pasta to water, return water to a gentle boil and cook for 10-12 minutes or until al dente, stirring intermittently. Drain, reserving one cup of pasta water.
  3. Add sauce and cheese to pasta. Toss to coat pasta, adding enough reserved cooking water to thin sauce as desired. Serve and enjoy!