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
Scale
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
