One-Pot Pink Sauce Rigatoni

• 12 oz rigatoni
• 1 (28 oz) can crushed tomatoes
• 1/2 cup heavy cream
• 1/2 cup water
• 1 tsp sugar
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 clove garlic, minced
• 1/2 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• 1/4 cup chopped fresh basil
• 1/4 cup grated Parmesan for serving

Steps

1. 1 In a large pot, combine crushed tomatoes, heavy cream, water, sugar, salt, pepper, and garlic.
2. 2 Bring to a simmer over medium heat.
3. 3 Add rigatoni to the sauce, ensuring it's mostly submerged. If not, add a splash more water.
4. 4 Cook, stirring occasionally, until the pasta is al dente and the sauce has thickened, about 15-20 minutes.
5. 5 Stir in 1/2 cup Parmesan cheese and butter until melted and well combined.
6. 6 Remove from heat and stir in fresh basil.
7. 7 Serve hot, garnished with additional Parmesan.

Equipment

• Large pot

Variations

• Add spinach for a veggie boost or swap rigatoni for penne or fusilli.

Substitutions

• Use milk instead of heavy cream for a lighter version.
• Substitute canned diced tomatoes if crushed aren't available.

Pairings

• Red wine such as a Chianti or a Pinot Noir complements the sauce beautifully.

Nutrition

Tips

• For a creamier sauce, use an immersion blender to partially blend the sauce before adding the pasta.
• Feel free to add cooked ground sausage or chicken for extra protein.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or milk to maintain creaminess.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently, adding a bit of water or cream.

Serving Suggestions

• Pair with a simple Caesar salad or garlic bread for a hearty meal.

FAQ