Rigatoni with Creamy Tomato Sauce
- 1 of 3 Bring a large pot of salted water to a boil. Cook rigatoni according to package directions. Drain and return to pot.
- 2 of 3 While pasta is cooking, heat oil in a medium-size saucepan over medium-high heat. Add mushrooms and salt to saucepan; cook 3 minutes. Add wine to saucepan and cook for 3 minutes. Stir tomato sauce, black pepper, ricotta and basil into pan until well blended.
- 3 of 3 Pour sauce over pasta and stir to combine. Serve immediately, garnished with additional fresh basil, if desired.
Servings Per Recipe: 4
Per Serving: 9 mg chol., 2 g sat. fat, 75 g carb., 5 g Fat, total, 18 g pro., 420 kcal cal., 5 g fiber, 607 mg sodium