Ziti Rigati Del Cardinale Recipe
San Marzano Tomato Pink Sauce, Pecorino Romano
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Ingredients
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Pasta
Sauce
Method
Pasta Preparation
- 1
Cook the Pasta
Bring a large pot of salted water to a boil. Add the ziti rigati pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain the pasta and set aside.
Sauce Preparation
- 2
Sauté Aromatics
In a large skillet, heat olive oil over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.
- 3
Add Tomatoes
Pour in the canned San Marzano tomatoes, crushing them gently with a spoon. Stir in the salt, black pepper, and red pepper flakes. Let the mixture simmer for about 15-20 minutes, allowing the flavors to meld together.
- 4
Incorporate Cream
Once the sauce has thickened slightly, lower the heat and stir in the heavy cream. Cook for an additional 5 minutes until the sauce is creamy and smooth.
- 5
Finish the Sauce
Remove the skillet from heat and stir in the grated Pecorino Romano cheese and chopped fresh basil, mixing until well combined.
Combining Pasta and Sauce
- 6
Combine and Serve
Add the drained ziti rigati to the sauce, tossing gently to coat the pasta evenly. Serve immediately, garnished with extra Pecorino Romano cheese and basil if desired.