If you’ve been searching for a comforting, creamy pasta dish that you can whip up with minimal fuss but maximum flavor, look no further than the One Pot Rigatoni in Pink Sauce Recipe. This delightful dish brings together the vibrant tang of crushed tomatoes with the velvety smoothness of cream and Parmesan, all cooked right in one pot for an easy cleanup. Each bite offers perfectly tender rigatoni enveloped in a luscious pink sauce that balances richness and brightness beautifully, making it an absolute weeknight winner you’ll want to make again and again.
Ingredients You’ll Need
This recipe keeps things wonderfully simple, relying on a handful of staple ingredients that come together to create a gorgeous texture, a harmony of flavors, and a stunning vibrant color. Every component has its role, whether it’s to build depth, add creaminess, or give the sauce a gentle kick.
- Rigatoni pasta (12 oz): The perfect tube-shaped pasta to catch all that luscious pink sauce inside and out.
- Olive oil (1 tablespoon): Adds a rich, fruity base that gently sautés the garlic and infuses the dish.
- Garlic, minced (3 cloves): Provides aromatic warmth and depth right at the start.
- Red pepper flakes (1/2 teaspoon, optional): Adds a subtle heat that wakes up the sauce without overpowering it.
- Crushed tomatoes (1 can, 14 oz): The heart of the pink sauce, delivering acidity and natural sweetness.
- Dried oregano (1/2 teaspoon): Brings a touch of earthy, herbal brightness with classic Italian flair.
- Salt (1/2 teaspoon) & black pepper (1/4 teaspoon): Season perfectly to enhance every ingredient’s natural flavor.
- Vegetable or chicken broth (2 cups): The cooking liquid that supercharges the pasta while infusing savory notes.
- Heavy cream (1/2 cup): Creates that luscious, creamy texture that makes this a standout pink sauce.
- Grated Parmesan cheese (1/2 cup): Adds umami, saltiness, and a creamy finish that binds everything beautifully.
- Butter (1 tablespoon, optional): For an extra layer of richness and a silky smooth finish.
- Fresh basil or parsley: The fresh green garnish that brightens and elevates the presentation and flavor at the end.
How to Make One Pot Rigatoni in Pink Sauce Recipe
Step 1: Sauté Aromatics
Begin by heating olive oil in a large pot or deep skillet over medium heat. Toss in the minced garlic and red pepper flakes, if you’re using them. Stir and sauté for about 30 seconds until you can smell that irresistible garlic fragrance filling your kitchen. This step unlocks the flavors that form the foundation of your sauce.
Step 2: Build the Tomato Base
Next, stir in the crushed tomatoes, dried oregano, salt, and black pepper. Let the mixture cook for about two minutes to ensure the spices bloom, and the tomatoes soften slightly, turning into a fragrant, flavorful sauce base. This simmering phase is where the magic starts.
Step 3: Add Pasta and Broth
Now it’s time to add your dry rigatoni straight into the pot, along with the vegetable or chicken broth. Give everything a good stir to combine and then bring the pot to a gentle simmer. This is the beauty of the One Pot Rigatoni in Pink Sauce Recipe: the pasta cooks right in the sauce, soaking up every bit of flavor.
Step 4: Simmer Till Perfect
Cover your pot and let the rigatoni cook over medium-low heat for about 12 to 14 minutes, stirring occasionally. Keep an eye out for the pasta to reach al dente perfection and for most of the liquid to absorb, creating a thick, saucy consistency that clings lovingly to each rigatoni piece.
Step 5: Creamy Finish
Lower the heat and stir in the heavy cream, grated Parmesan, and butter if you’re adding it. Let everything simmer together for one to two minutes until the sauce transforms into a rich, creamy pink cloak for your rigatoni. This final touch elevates the dish’s luxurious texture and flavor.
Step 6: Garnish and Serve
Remove the pot from heat, sprinkle freshly chopped basil or parsley over the top, and get ready to dive into a bowl of pure comfort. Serving this directly from the pot keeps things cozy and effortless.
How to Serve One Pot Rigatoni in Pink Sauce Recipe
Garnishes
Fresh herbs like basil or parsley are essential to brighten this creamy dish. They add a pop of color and a fresh, herbal note against the sauce’s rich backdrop. If you love a little extra, toss some grated Parmesan or a drizzle of good olive oil right before serving for an added layer of indulgence.
Side Dishes
Pair your One Pot Rigatoni in Pink Sauce Recipe with a crisp green salad dressed in a simple lemon vinaigrette or some garlic-rubbed crusty bread for mopping up that incredible sauce. Roasted or steamed vegetables, such as broccoli or asparagus, complement the meal perfectly by adding texture and freshness.
Creative Ways to Present
For a cozy dinner party, serve individual portions in shallow bowls garnished with microgreens or edible flowers for a delicate touch. Alternatively, a rustic cast-iron skillet presentation straight from stove to table adds an inviting, hearty vibe everyone will appreciate.
Make Ahead and Storage
Storing Leftovers
This dish holds up wonderfully in the fridge, making it great for meal prep. Store leftovers in an airtight container for up to three days. The rigatoni will continue to soak up the sauce, so you might want to loosen it with a splash of broth or cream when reheating.
Freezing
Though this recipe tastes best fresh, you can freeze leftovers in a freezer-safe container for up to one month. When freezing, slightly undercook the pasta so it doesn’t become mushy upon reheating.
Reheating
Gently warm your leftover rigatoni on the stove over low heat, stirring and adding a small amount of broth or cream to restore that silky texture. Avoid microwaving at full power to keep the sauce from separating.
FAQs
Can I use a different type of pasta for this One Pot Rigatoni in Pink Sauce Recipe?
Absolutely! While rigatoni is ideal for holding the sauce, other sturdy pasta shapes like penne, ziti, or even rigatoni’s close cousins will work beautifully too. Just keep cooking times in mind as they can vary.
Is there a way to make the pink sauce lighter?
Yes! You can swap the heavy cream for half-and-half or a combination of milk and cream to reduce the richness while maintaining creaminess. The sauce might be a bit thinner but still delicious.
Can I add protein to this dish?
Definitely. Stir in cooked chicken, Italian sausage, or even sautéed mushrooms for a meatier version. It’s a wonderfully versatile recipe that welcomes your favorite additions.
What if I want to make this vegan?
You can use plant-based cream alternatives and vegan Parmesan, plus vegetable broth. The red pepper flakes add a nice kick that complements the creamy texture even in plant-based versions.
How spicy is the dish with red pepper flakes?
The red pepper flakes add just a gentle warmth that enhances the flavor without overwhelming the palate. Feel free to adjust or omit based on your spice preference.
Final Thoughts
There’s something truly special about a recipe like the One Pot Rigatoni in Pink Sauce Recipe: it combines ease, elegance, and comfort on one plate, making busy nights feel a little more indulgent. Whether you’re new to cooking or a seasoned pro, this dish promises a satisfying, creamy experience that feels like a warm hug from your kitchen. So go ahead, gather your ingredients, and enjoy this simple yet stunning meal with those you love.
Print
One Pot Rigatoni in Pink Sauce Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Description
This One Pot Rigatoni in Pink Sauce is a creamy, comforting Italian-inspired dish combining rigatoni pasta with a rich pink tomato and cream sauce. Made in a single pot, this recipe is perfect for a quick and easy weeknight meal, garnished with fresh basil or parsley for a flavorful finish.
Ingredients
Primary Ingredients
- 12 oz rigatoni pasta
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1 (14 oz) can crushed tomatoes
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups vegetable or chicken broth
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tablespoon butter (optional, for richness)
- Fresh basil or parsley for garnish
Instructions
- Heat Oil and Sauté Aromatics: In a large pot or deep skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes (if using), sauté for about 30 seconds until fragrant but not browned to release their flavors.
- Add Tomatoes and Seasonings: Stir in the crushed tomatoes, dried oregano, salt, and black pepper. Cook for 2 minutes to allow the flavors to meld and the sauce to start thickening slightly.
- Add Pasta and Broth: Add the dry rigatoni pasta to the pot and pour in the vegetable or chicken broth. Stir everything together to ensure the pasta is submerged and evenly distributed.
- Simmer Pasta: Cover the pot, reduce the heat to medium-low, and cook for 12–14 minutes, stirring occasionally to prevent sticking. Cook until the pasta is al dente and most of the liquid has been absorbed by the pasta.
- Finish with Cream and Cheese: Lower the heat further and stir in the heavy cream, grated Parmesan cheese, and butter if using. Simmer for an additional 1–2 minutes, stirring gently until the sauce is creamy and coats the pasta evenly.
- Garnish and Serve: Remove from heat and garnish with chopped fresh basil or parsley. Serve immediately while hot and creamy.
Notes
- For added protein, stir in cooked chicken or Italian sausage before serving.
- You can substitute half-and-half for heavy cream to make a lighter sauce.
- Adjust red pepper flakes to your desired spice level or omit for a milder dish.
- Using vegetable broth keeps this recipe vegetarian; chicken broth adds extra depth of flavor.
