Creamy Tomato Rosé Pasta
Creamy Tomato Rosé Pasta
Ingredients
For the Pasta
- 12 ounces rigatoni, or other short pasta
- 1 tablespoon kosher salt, plus more for pasta water
For the Rosé Sauce
- 2 tablespoons olive oil
- 1/2 yellow onion, finely diced
- 3 cloves garlic, minced
- 1 28-ounce can crushed tomatoes
- 1/2 cup heavy cream
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/4 cup fresh basil, chopped, plus more for garnish
- 1/4 teaspoon red pepper flakes, or to taste
- 1/2 teaspoon black pepper, freshly ground
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the rigatoni and cook according to package directions until al dente. Reserve 1 1/2 cups of the pasta cooking water before draining the pasta.
⏱️ 12 min
- 2
While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the diced yellow onion and cook until softened and translucent, about 5-7 minutes.
⏱️ 7 min
- 3
Add the minced garlic and red pepper flakes to the skillet. Cook for 1 minute more until fragrant, being careful not to burn the garlic.
⏱️ 1 min
- 4
Pour in the crushed tomatoes, kosher salt, and black pepper. Bring the sauce to a gentle simmer, then reduce the heat to low and let it cook for 10-15 minutes, stirring occasionally, to allow the flavors to meld.
⏱️ 15 min
- 5
Stir in the heavy cream and grated Parmesan cheese until well combined and the cheese has melted into the sauce. Add the chopped fresh basil.
⏱️ 3 min
- 6
Add the drained rigatoni to the skillet with the sauce. Toss to coat the pasta evenly. If the sauce is too thick, add the reserved pasta cooking water, 1/4 cup at a time, until it reaches your desired consistency.
⏱️ 2 min
- 7
Serve immediately, garnished with additional grated Parmesan cheese and fresh basil, if desired.
Kitchen Tools
Nutrition Facts (per serving)
Creamy Tomato Rosé Pasta
For the Pasta
- 12 ounces rigatoni, or other short pasta
- 1 tablespoon kosher salt, plus more for pasta water
For the Rosé Sauce
- 2 tablespoons olive oil
- 1/2 yellow onion, finely diced
- 3 cloves garlic, minced
- 1 28-ounce can crushed tomatoes
- 1/2 cup heavy cream
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/4 cup fresh basil, chopped, plus more for garnish
- 1/4 teaspoon red pepper flakes, or to taste
- 1/2 teaspoon black pepper, freshly ground
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the rigatoni and cook according to package directions until al dente. Reserve 1 1/2 cups of the pasta cooking water before draining the pasta.
⏱️ 12 min - 2
While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the diced yellow onion and cook until softened and translucent, about 5-7 minutes.
⏱️ 7 min - 3
Add the minced garlic and red pepper flakes to the skillet. Cook for 1 minute more until fragrant, being careful not to burn the garlic.
⏱️ 1 min - 4
Pour in the crushed tomatoes, kosher salt, and black pepper. Bring the sauce to a gentle simmer, then reduce the heat to low and let it cook for 10-15 minutes, stirring occasionally, to allow the flavors to meld.
⏱️ 15 min - 5
Stir in the heavy cream and grated Parmesan cheese until well combined and the cheese has melted into the sauce. Add the chopped fresh basil.
⏱️ 3 min - 6
Add the drained rigatoni to the skillet with the sauce. Toss to coat the pasta evenly. If the sauce is too thick, add the reserved pasta cooking water, 1/4 cup at a time, until it reaches your desired consistency.
⏱️ 2 min - 7
Serve immediately, garnished with additional grated Parmesan cheese and fresh basil, if desired.