Title: Rigatoni with Creamy Tomato Sauce
Categories: Pasta
Yield: 4 Servings

1	tb	Olive oil
1/2	c	Onion; diced
2	tb	Dry vermouth; or white wine
1	cn	14.5-oz. chunky tomatoes; primavera
1/2	c	Heavy cream or half & half
1	c	Black olives; halved
8	oz	Rigatoni or penne; cooked, drained, and kept warm
1/2	c	Parmesan cheese; grated
1/4	c	Green onions; sliced

In lg. skillet, heat oil; saute onion 4-5 mins. Add vermouth; cook for 1 minute. Stir in tomatoes and juice, cream, olives, pasta, and Parmesan cheese; toss well. Sprinkle with green onions before serving.

Per serving - 406 cal, 26 g fat, 49 mg chol

Source: Best Recipes, 4/95

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