Friday’s Rigatoni al Vino Bianco

Today is National Sock Day. Now you would think, with socks the most sought after item in homeless shelters in the winter, that National Sock Day would be promoting an awareness of this need. How simple, during your Holiday Shopping, just pick up a package of socks and drop them off at a nearby shelter. Such generosity would be effortless.

Turns out National Sock Day is a celebration of all your socks that make it from your feet, to the hamper, the washer and finally the dryer while still remaining a pair. Personally, I fail to see the big deal. If you put the pair in the hamper, it makes sense that they would remain together through the entire washing process. For most adults, this is a gimme. Not true for kids. When Kiddo was a kiddo, laundry day meant a scavenger hunt through his room to find everything that should have been placed in the hamper. Socks could be in the bedding, under the bed, in the closet, behind things, on top of things – you get the idea. Unfortunately, these bad habits have followed him through adulthood. He has a drawer of unmatched socks that eventually find their way back to one another. As it turns out, there is an entire market of products designed to either keep socks together or find their mate again.

Today is also National Cookie Day. I suppose I could have shared some Christmas Cookie Recipes, and I will soon enough. Just not today. Today is Friday. Lately, with National Day Observations and the craziness of the world, while we’ve been faithful to our Catholic Traditions at the table, I haven’t been as diligent at sharing meatless recipes here. So while we’ll bake cookies some other time, let’s sit down to a deliciously satisfying Pasta Supper. Not Catholic? Not Old School? That’s okay, this wonderful Rigatoni al Vino Bianco is just as delicious.

Rigatoni al Vino Bianco
Kosher Salt as desired
6 Garlic Cloves, sliced
4 oz Sun-dried Tomatoes
1 box Rigatoni
Olive Oil as needed
1 jar Red Pasta Sauce
1/2 cup White Wine
1/2 cup Heavy Cream
2 tablespoons dried Basil or as desired
1 teaspoon Red Pepper Flakes or as desired
Shaved Parmesan Cheese, garnish

Gather all the ingredients. Bring a large pot of salted water to a boil. While the water comes to a boil, peel and thinly slice garlic, set aside. Dice sun-dried tomatoes, set aside.

Once the water has come to a full boil, add Rigatoni. Shave about a minute from the suggested cooking time since the pasta will cook a bit longer in the sauce.

While the pasta cooks, lightly coat a deep skillet with olive oil. Warm oil over medium-high heat, swirling the pan to coat evenly.

Toss the garlic and tomatoes in the pan, cook until fragrant, about 1 minute. Add pasta sauce, wine and heavy cream. Season with basil. Stir to blend, bring to a boil, then reduce heat, add red pepper flakes. Let sauce simmer until pasta is ready.

Drain pasta, add to the pan with the sauce. Let simmer for about 10 minutes for the flavors to fully develop.

Taste and adjust seasonings as desired. (Think salt and basil).

Serve pasta, garnished with Parmesan Cheese as desired. Great with a toss salad and warm bread.