One Pot Rigatoni in Pink Sauce Recipe
If you’re searching for a weeknight dinner that delivers indulgent comfort with barely any cleanup, One Pot Rigatoni in Pink Sauce is about to become your new best friend. Imagine plump rigatoni cooked directly in a luscious, velvety pink sauce made from tangy crushed tomatoes, rich cream, and a sparkling shower of Parmesan—all in a single pot. This recipe delivers layers of flavor and texture, from the subtle bite of garlic and onion to the herby aroma of basil, all coming together effortlessly in under 30 minutes. Not only does this dish satisfy everyone around your table, but it makes you feel like a kitchen superstar with minimal fuss.
Ingredients You’ll Need
One Pot Rigatoni in Pink Sauce gets its irresistible flavor from a handful of pantry staples, each playing a star role in the final result. The beauty here is that you don’t need anything fancy: just real, simple ingredients that build big flavors and creamy texture in one big, happy pot.
- Olive oil: For sautéing and adding a touch of fruity richness to the base.
- Onion: Brings sweetness and a gentle backbone to the sauce—make sure it’s finely chopped for an even, silky texture.
- Garlic: The aroma booster; minced garlic infuses the sauce with irresistible Italian flair.
- Red pepper flakes (optional): Add a whisper of heat for those who like a little zing in their pasta.
- Crushed tomatoes: The heart of the pink sauce, they lend both tang and body.
- Chicken or vegetable broth: Cooks the pasta right in the sauce for ultra-flavorful results; use vegetable broth to keep things vegetarian.
- Dried oregano: Classic Italian herb that adds that unmistakable warmth and depth.
- Salt: Enhances every note of the sauce and pasta.
- Black pepper: Brings a gentle kick and balances the richness.
- Rigatoni pasta: Sturdy tubes perfect for soaking up and holding onto that creamy pink sauce.
- Heavy cream: The magic that transforms a classic tomato sauce into its silky, velvety ‘pink’ cousin.
- Parmesan cheese: Salty, nutty, and melty; helps thicken the sauce into pure creaminess.
- Fresh basil: Finishes the pasta with garden-fresh color and aroma. Chopped just before stirring in!
- Extra Parmesan and basil (for garnish): Adds visual appeal and an extra punch of flavor right before serving.
How to Make One Pot Rigatoni in Pink Sauce
Step 1: Sauté the Onion and Garlic
Heat your olive oil in a large deep skillet or Dutch oven over medium heat. Add the finely chopped onion and sauté for 3 to 4 minutes, until it softens and becomes almost translucent. The secret at this stage is patience: give your onion the time to mellow out and turn sweet. Toss in the minced garlic (and red pepper flakes, if you love a hint of heat), and let them sizzle for about 30 seconds—just until fragrant. This step is where the whole kitchen starts smelling mouthwatering.
Step 2: Build the Flavors with Tomatoes and Broth
Pour in the crushed tomatoes, then add your broth, oregano, salt, and black pepper. Stir everything well so the ingredients blend into an inviting, homogenous mix. This tomatoey base is where your pasta’s flavors will soak and marry, so don’t skimp on the seasoning! Bring it all to a gentle boil while stirring occasionally.
Step 3: Cook the Rigatoni Right in the Sauce
Once your sauce is bubbling, stir in the uncooked rigatoni. The magic of One Pot Rigatoni in Pink Sauce happens here—the pasta absorbs the spiced, herby tomato broth as it cooks, getting gorgeously plump and flavorful. Lower the heat to medium-low and let it simmer, uncovered, for 12 to 15 minutes. Give everything a good stir every few minutes so the pasta cooks evenly and nothing sticks to the bottom.
Step 4: Finish with Cream and Cheese
When the rigatoni is al dente and most of the liquid has been absorbed, pour in the heavy cream and sprinkle over the Parmesan cheese. Stir for a minute or two, watching the sauce turn beautifully pink and luscious—this is the moment you’ll want to sneak a taste! Remove from heat, toss in the fresh basil, and adjust any seasonings if you like.
Step 5: Garnish and Serve
Spoon the pasta into bowls, then crown each serving with an extra dusting of Parmesan and more chopped basil. The melty cheese and fresh, bright herbs tie all the flavors together, making this One Pot Rigatoni in Pink Sauce truly unforgettable.
How to Serve One Pot Rigatoni in Pink Sauce
Garnishes
A shower of extra grated Parmesan and a generous sprinkle of freshly chopped basil take the presentation to a restaurant-worthy level, while adding even more depth to every forkful. You can also drizzle a little olive oil or add thinly sliced fresh mozzarella for an extra creamy touch.
Side Dishes
To round out your One Pot Rigatoni in Pink Sauce meal, consider serving it with warm, crusty garlic bread for optimal sauce-mopping. A simple green salad dressed with lemony vinaigrette or roasted seasonal vegetables makes the whole meal pop with freshness and color.
Creative Ways to Present
For special occasions, portion the pasta into ovenproof ramekins, top with extra Parmesan, and broil for a few minutes until golden and bubbly. Or, serve family-style in the pot at the table, letting everyone dig in and top their bowls as they wish—no one can resist a cozy communal meal!
Make Ahead and Storage
Storing Leftovers
Let any remaining One Pot Rigatoni in Pink Sauce cool to room temperature, then transfer to an airtight container. It will stay fresh in the fridge for up to 3 days. The flavors become even more pronounced as they mingle overnight.
Freezing
If you want to freeze leftovers, spoon portions into freezer-safe containers. The creamy sauce may thicken and change slightly in texture, but it’s still delicious for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating
To reheat, simply transfer pasta to a skillet or saucepan and add a splash of broth or milk to loosen the sauce. Warm gently over low heat, stirring until hot throughout. Avoid overcooking, so the pasta stays tender and the sauce stays creamy.
FAQs
Can I use a different type Main Course
Absolutely! Penne, ziti, or even bowtie pasta work beautifully in One Pot Rigatoni in Pink Sauce. Just keep an eye on the cooking time and add more broth if needed.
What’s the best way to make this dish vegetarian?
Simply choose vegetable broth instead of chicken broth, and you have a hearty, 100% vegetarian meal that still tastes rich and satisfying.
Can I add protein to this recipe?
Yes, for extra heartiness, add half a cup of cooked Italian sausage or diced, cooked chicken just before stirring in the cream and Parmesan. This transforms the meal into a complete main course with minimal effort.
Is there a lighter version of this pink sauce?
You can swap in half-and-half or even a plant-based unsweetened cream alternative for a lighter (or dairy-free) version of One Pot Rigatoni in Pink Sauce, without sacrificing too much creaminess.
Why is my sauce too thick or too thin?
If the sauce is too thick, splash in a bit more broth or milk until you reach your preferred consistency. If it’s too thin, continue to cook uncovered for a few more minutes so it reduces, or stir in extra Parmesan to thicken.
Final Thoughts
Don’t be surprised if One Pot Rigatoni in Pink Sauce becomes a regular request at your dinner table. It brings people together with its dreamy sauce and irresistible aroma, without piling up dishes or taking all night to cook. Give it a try soon, and get ready for rave reviews (and maybe even some second helpings)!
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One Pot Rigatoni in Pink Sauce Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in a creamy and flavorful One Pot Rigatoni in Pink Sauce that comes together quickly and effortlessly in just one pot. This Italian-American inspired dish is perfect for a satisfying weeknight dinner.
Ingredients
Main Ingredients:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1 can (28 ounces) crushed tomatoes
- 3 cups chicken or vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 12 ounces rigatoni pasta
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh basil, chopped
- extra Parmesan and basil for garnish
Instructions
- Heat the Aromatics: In a large deep skillet or Dutch oven, heat olive oil over medium heat. Add onion and sauté until softened. Stir in garlic and red pepper flakes.
- Prepare the Sauce: Add crushed tomatoes, broth, oregano, salt, and pepper. Bring to a boil, then add rigatoni.
- Cook the Pasta: Simmer uncovered for 12–15 minutes until al dente, then stir in cream and Parmesan until creamy.
- Finish and Serve: Remove from heat, stir in basil, adjust seasoning, and garnish with extra Parmesan and basil.
Notes
- For extra richness, add 1/2 cup cooked Italian sausage or diced chicken.
- You can substitute half-and-half for a lighter sauce or plant-based cream for a dairy-free version.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: One-Pot Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/4 recipe
- Calories: 480 kcal
- Sugar: 9 g
- Sodium: 870 mg
- Fat: 19 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 5 g
- Protein: 15 g
- Cholesterol: 55 mg
