Rigatoni Portofino* Recipe
Rigatoni with pink sauce, ham, peas, mushrooms & onions.
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Ingredients
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Pasta
Sauce
Method
Cooking Pasta
- 1
Boil the Pasta
Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook according to package instructions until al dente, usually about 10-12 minutes. Drain and set aside.
Preparing the Sauce
- 2
Sauté Onions and Garlic
In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
- 3
- 4
Mix in Peas, Cream, and Tomato Sauce
Add the frozen peas, heavy cream, and tomato sauce to the skillet. Stir to combine and let simmer for about 5-7 minutes. The sauce should thicken slightly.
- 5
Season the Sauce
Stir in the grated Parmesan cheese, salt, and black pepper to taste. Mix well until the cheese is melted and the sauce is creamy.
- 6
Add Fresh Basil
Remove the skillet from heat and stir in the chopped fresh basil for added flavor.
Combining
- 7
Combine Pasta and Sauce
Add the cooked rigatoni to the skillet with the sauce and toss gently to coat the pasta evenly.
Serving
- 8
Serve
Plate the Rigatoni Portofino and garnish with additional Parmesan cheese and fresh basil if desired. Enjoy!