Rigatoni Rose Recipe
Sweet onion, Calabrian chili, fresh cream, tomato, Pecorino Romano
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Ingredients
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Pasta
Sauce
Method
Cooking Pasta
- 1
Boil the Pasta
In a large pot, bring salted water to a boil. Add the rigatoni pasta and cook according to package instructions until al dente. Drain and set aside, reserving 1 cup of pasta water.
Making the Sauce
- 2
Sauté the Onion
In a large skillet, heat the olive oil over medium heat. Add the diced sweet onion and sauté until translucent, about 5-7 minutes.
- 3
Add Calabrian Chili
Stir in the Calabrian chili paste and cook for an additional 2 minutes, allowing the flavors to meld.
- 4
Incorporate Tomatoes
Add the diced tomatoes to the skillet and cook for another 5 minutes until they soften and release their juices.
- 5
Add Cream
Pour in the fresh cream and stir to combine. Let the sauce simmer for about 3-5 minutes, allowing it to thicken slightly.
- 6
Season the Sauce
Season the sauce with salt and freshly ground black pepper to taste.
Combining Pasta and Sauce
- 7
Combine Rigatoni and Sauce
Add the drained rigatoni pasta to the skillet with the sauce. Toss gently to coat the pasta evenly with the sauce.
- 8
Adjust Consistency
If the sauce is too thick, add a little reserved pasta water to reach your desired consistency.
- 9
Add Cheese
Stir in the grated Pecorino Romano cheese until melted and well incorporated.
Serving
- 10
Serve Hot
Serve the Rigatoni Rose hot, garnished with additional Pecorino Romano cheese and a sprinkle of black pepper, if desired.