Rigatoni and Sun-Dried Tomatoes
A delicious blend of garlic, sun-dried tomatoes and some other interesting flavors. I constantly adjust this recipe and my boyfriend seems to always love it and asks for more!!
- Preparing Time: 25 minutes
- Total Time: 30 minutes
- Served Person: 4
sweet
tomato
pasta
rigatoni
italian
dinner
summer
savory
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains pasta
contains dairy
pescatarian
- 1 tablespoon olive oil
- 2 tablespoon sugar
- 1 box rigatoni cooked and drained
- 4 cloves garlic finely chopped
- 1 t italian seasonings
- 1 t garlic salt
- 1 t onion powder
- 1 pkg sun-dried tomoatoes, reconstituted and chopped
- 1 jar spaghetti suace
- 1 c sour cream
- 1 pkg sun-dried tomoatoes, reconstituted
- 1/2 c parmesean and asiago cheee blend
- Carbohydrate 362.58719946664 g
- Cholesterol 114.446082771314 mg
- Fat 34.8864913274172 g
- Fiber 63.4235084391719 g
- Protein 93.0369136664694 g
- Saturated Fat 10.7001869285742 g
- Serving Size 1 1 Serving (792g)
- Sodium 11593.5234681194 mg
- Sugar 299.163691027468 g
- Trans Fat 6.48530902207322 g
- Calories 1901 calories
Cook the rigatoni and drain. In a deep dish heat oil then add garlic, chopped sun-dried tomatoes, italian seasoning, garlic salt and onion powder. Saute until garlic slightly browned. Add rigatoni and coat. In a seperate saucepan, heat the spaghetti suace then add the sour cream and sugar. Stire until heated through and pour over rigatoni. Mixed in grated parmesean and asiago cheese blend.
