Easy Pink Sauce Pasta Recipe!

Ingredients

• 0.5 large Yellow Onion (chopped)
• 2 Tbsp Extra Virgin Olive Oil (for sautéing)
• 28 oz San Marzano Whole Peeled Tomatoes (canned, whole peeled)
• 1 clove Garlic (minced)
• 1 cup Heavy Cream (full‑fat)
• 1 cup Parmesan Cheese (freshly grated)
• 2 tsp Sea Salt (fine)
• 12 oz Rigatoni Pasta (uncooked)
• 1 cup Pasta Water (reserved from cooking pasta)

Instructions

1. Prepare Ingredients

   Chop half a large yellow onion, mince one garlic clove, open the canned tomatoes, grate the Parmesan, and measure the heavy cream and sea salt.

   Time: PT5M

2. Sauté Onion

   Heat the Dutch oven over medium heat, add 2 Tbsp olive oil, then add the chopped onion. Cook, stirring occasionally, until soft and translucent, about 5 minutes.

   Time: PT5M

   Temperature: medium heat

3. Add Garlic

   Add the minced garlic to the onions and sauté for 1 minute until fragrant.

   Time: PT1M

   Temperature: medium heat

4. Add Tomatoes

   Add the whole peeled San Marzano tomatoes (including juice) to the pot. Gently break them up with your hands or a spoon.

   Time: PT2M

5. Simmer Sauce

   Increase heat to bring the mixture to a rolling boil, then lower to a low simmer. Add 2 tsp sea salt and let the sauce cook uncovered for 30 minutes, stirring occasionally.

   Time: PT30M

   Temperature: low simmer

6. Cook Rigatoni

   While the sauce simmers, bring a large pot of salted water to a rapid boil. Add the rigatoni and cook until al dente, about 10‑12 minutes. Reserve 1 cup of the pasta water before draining.

   Time: PT12M

   Temperature: high boil

7. Blend Sauce

   Remove the pot from heat. Using an immersion blender, blend the sauce until smooth, moving the blender in short bursts. If using a countertop blender, let the sauce cool for a few minutes before blending.

   Time: PT5M

8. Add Cream and Parmesan

   Return the pot to low heat. Stir in 1 cup heavy cream followed by 1 cup grated Parmesan. Cook, stirring, until the cheese melts and the sauce is uniformly pink and creamy, about 2 minutes.

   Time: PT2M

   Temperature: low heat

9. Combine Pasta and Sauce

   Add the drained rigatoni to the sauce, pour in the reserved 1 cup pasta water, and toss gently for 2‑3 minutes until the pasta is fully coated and the sauce reaches a silky consistency.

   Time: PT3M

   Temperature: low heat

10. Serve

    Plate the pink sauce rigatoni, optionally garnish with extra grated Parmesan and a drizzle of olive oil. Serve immediately.

    Time: PT1M

Nutrition Facts

Calories

560

Protein

20g

Carbohydrates

70g

Fat

20g

Fiber

4g