Rigatoni Rosé Recipe

Bring water to boil

Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt.

Cook rigatoni

Add 12 oz rigatoni and cook until just shy of al dente (1–2 minutes less than package instructions). Reserve 1 cup pasta cooking water, then drain the rigatoni and set aside.

Sauté aromatics

In a large wide skillet or sauté pan over medium heat, add 2 Tbsp extra-virgin olive oil and 1 Tbsp unsalted butter. When the butter foams, add the minced shallot and cook 2–3 minutes until translucent. Add the minced garlic, crushed red pepper flakes (1 tsp) and minced anchovy fillets (if using). Cook, stirring, until fragrant and the anchovies dissolve, about 1 minute.

Build tomato base

Stir in 2 Tbsp tomato paste and cook 1–2 minutes until it darkens slightly. Add the 14 oz crushed San Marzano tomatoes and 1 tsp granulated sugar (if using). Bring to a gentle simmer, reduce heat to low, and simmer uncovered 8–10 minutes to thicken slightly and concentrate flavor. Season with 1 tsp freshly ground black pepper and taste for salt (anchovies and cheese will add salt later).

Finish with cream & mascarpone

Lower heat to very low. Whisk in 1 cup heavy cream until combined and simmer 1–2 minutes. Remove pan from heat and whisk in 4 oz mascarpone in two additions, whisking until smooth and velvety. If the sauce seems too thin, return to low heat very briefly while stirring to thicken; add a splash of reserved pasta water as needed to reach a creamy coating consistency.

Toss pasta with sauce

Return the drained rigatoni to the pan with the sauce (or add sauce to the pot if easier). Over low heat, add about 1/2 cup of reserved pasta water and start tossing to coat the pasta. Add 3/4 cup finely grated Pecorino Romano or Parmesan and continue tossing or stirring briskly to create a glossy emulsion that clings to the rigatoni. Add more reserved water, a tablespoon at a time, if needed to loosen and complete the emulsion.

Adjust seasoning & finish

Stir in torn basil leaves and taste; adjust with salt only if necessary. If using smoked paprika for a smoky note, sprinkle 1 tsp now and stir to distribute.

Charred tomatoes (optional)

If using charred/blistered tomatoes: heat a small skillet over high heat with a drizzle of olive oil. Add 1 cup cherry or grape tomatoes and cook, stirring occasionally, until skins blister and some are lightly charred, 4–6 minutes. Season lightly with salt and set aside.

Divide rigatoni among warm bowls or plates. Spoon any remaining sauce over the top, scatter charred tomatoes if using, finish with the remaining 1/4 cup grated Pecorino, torn basil leaves, and a crack of black pepper. Serve immediately.