Description
This One Pot Rigatoni Pink Sauce recipe offers a rich and creamy pasta dish combining tangy crushed tomatoes with smooth heavy cream and fresh basil. Quick and simple to prepare, it’s perfect for a comforting weeknight meal that requires minimal cleanup.
Ingredients
Scale
Pasta and Sauce
- 400 grams rigatoni pasta (about 14 oz)
- 400 grams crushed tomatoes (1 can)
- 240 ml heavy cream (1 cup)
- 500 ml water or vegetable broth (2 cups)
Aromatics and Seasonings
- 3 cloves garlic, minced
- 1 medium onion, finely chopped
- 2 tablespoons olive oil
- 1/4 cup fresh basil, chopped (plus extra for garnish)
- 100 grams Parmesan cheese, grated (plus extra for serving)
- Salt, to taste
- Pepper, to taste
Instructions
- Gather your ingredients: Assemble all the ingredients at your workspace to ensure a smooth cooking process.
- Sauté the aromatics: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the finely chopped onion and cook until translucent and soft, about 4-5 minutes. Then, add the minced garlic and sauté for an additional minute until fragrant.
- Cook the rigatoni: Pour in the crushed tomatoes, followed by the rigatoni pasta and 2 cups of water or vegetable broth. Season with salt and pepper to taste. Stir to combine and bring to a simmer. Cover partially and cook, stirring occasionally, until the rigatoni is tender and has absorbed most of the liquid, about 12-15 minutes.
- Add the sauce ingredients: Once the pasta is cooked, stir in the heavy cream and the chopped fresh basil to create a creamy pink sauce.
- Combine and simmer: Add the grated Parmesan cheese to the pot, stirring gently until melted and fully incorporated. Taste and adjust seasoning by adding more salt or pepper if needed. Let the sauce simmer gently for another 2-3 minutes to meld the flavors.
- Serve and enjoy: Spoon the rigatoni pink sauce into serving bowls, then garnish with extra fresh basil leaves and Parmesan cheese. Serve immediately while hot.
Notes
- Use vegetable broth instead of water for a more flavorful sauce.
- For a lighter version, substitute heavy cream with half-and-half or whole milk, but the sauce will be less creamy.
- Be sure to stir occasionally while simmering to prevent the pasta from sticking to the bottom.
- This recipe can easily be doubled for larger servings.
- Fresh Parmesan melts more smoothly, but pre-grated cheese works fine in a pinch.
