Description
This One Pot Rigatoni in Pink Sauce is a creamy, comforting pasta dish that combines the robust flavors of crushed tomatoes with a luscious blend of heavy cream and Parmesan cheese. Perfect for a quick weeknight dinner, this Italian-American recipe delivers rich, velvety sauce and perfectly cooked rigatoni all in one pot, minimizing cleanup while maximizing taste.
Ingredients
Scale
Pasta and Sauce
- 12 oz rigatoni pasta
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 small yellow onion, finely chopped
- 1/4 teaspoon red pepper flakes (optional)
- 1 (28 oz) can crushed tomatoes
- 1/2 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cups vegetable or chicken broth
Finishing Ingredients
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- Chopped fresh basil or parsley for garnish
Instructions
- Sauté Aromatics: In a large deep skillet or Dutch oven, heat the olive oil over medium heat. Add the finely chopped onion and sauté for 3 to 4 minutes until softened and translucent. Stir in the minced garlic and red pepper flakes, cooking an additional 30 seconds until fragrant.
- Add Tomatoes and Seasonings: Pour in the crushed tomatoes along with the dried basil, salt, and black pepper. Stir thoroughly to combine the flavors well.
- Add Pasta and Broth: Add the dry rigatoni pasta and the vegetable or chicken broth to the pot. Make sure the pasta is mostly submerged in liquid. Bring the mixture to a boil over medium-high heat.
- Simmer Pasta: Once boiling, reduce heat to a gentle simmer. Cover the pot and cook for 12 to 15 minutes, stirring occasionally to prevent the pasta from sticking, until the rigatoni is al dente and the sauce has thickened nicely.
- Finish Sauce: Lower the heat to low and stir in the heavy cream, grated Parmesan cheese, and unsalted butter. Mix until the sauce is smooth and creamy. Let it simmer for another 1 to 2 minutes to meld all the flavors together.
- Serve and Garnish: Remove from heat. Garnish with chopped fresh basil or parsley. Serve the rigatoni hot, with extra Parmesan cheese on the side if desired.
Notes
- Substitute half-and-half for a lighter, less rich cream sauce.
- Add cooked sausage or grilled chicken for an added protein boost.
- This recipe also works well with other pasta shapes such as penne or fusilli if rigatoni is unavailable.
