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
Scale
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.
