Why You’ll Love This Recipe

I love this recipe because it delivers big flavor with minimal effort. The tomato sauce brings brightness, the besciamella adds silky creaminess, and the rigatoni catches all that goodness in every bite. It feels special enough for guests yet easy enough for a weeknight meal. The aroma of simmering tomatoes and sautéed onions always makes the whole kitchen feel warm and inviting.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 lb rigatoni pasta

For the Tomato Sauce
2 tablespoons extra-virgin olive oil
14 oz San Marzano tomatoes, crushed
1 small onion, finely chopped
1/2 cup fresh Italian parsley, finely chopped
2 teaspoons salt

For the Besciamella
(follow standard béchamel preparation using butter, flour, and milk)

Directions

Tomato Sauce

1. I heat the olive oil in a pan over medium heat, add the chopped onion, and cook for about 4 minutes, stirring frequently until it’s soft and translucent.

2. I add the crushed tomatoes, half of the chopped parsley, and the salt. I bring it to a simmer, lower the heat, and cook for about 20 minutes, stirring occasionally.

3. Once done, I remove the sauce from the heat and let it rest.

Besciamella

1. I prepare a classic béchamel by melting butter, whisking in flour, and gradually adding warm milk until smooth and creamy.

Pasta

1. I bring a large pot of salted water to a boil and add the rigatoni.

2. I cook it until very al dente, about 9 minutes, stirring occasionally.

3. I drain the pasta and transfer it to a large bowl, tossing it with a tablespoon of olive oil.

Assembling

1. I combine the besciamella and the tomato sauce until they form a smooth pink sauce.

2. I pour the sauce over the pasta and toss everything well to coat.

3. I transfer the pasta to a warmed serving platter, sprinkle the remaining parsley over the top, and serve it hot.

Servings and Timing

This recipe serves 4 people. It takes about 30 minutes to prepare and 10 minutes to cook, for a total time of approximately 40 minutes.

Variations

I sometimes add a pinch of chili flakes to the tomato sauce for a bit of heat. For a richer dish, I stir in a handful of grated Parmesan or Pecorino when mixing the sauces. I also love adding sautéed mushrooms or peas for extra texture. When I want a more indulgent version, I bake the assembled pasta with a layer of cheese on top until golden.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the pasta gently on the stovetop with a splash of milk to bring back the creaminess. It can also be reheated in the oven at 180°C (350°F) covered with foil to keep it from drying out.

FAQs

Can I use another type of pasta?

Yes, I love using penne, fusilli, or even tagliatelle—any shape that holds sauce well works beautifully.

Can I make the sauce ahead of time?

Absolutely. I prepare the tomato sauce and besciamella in advance and store them in the fridge for up to 2 days.

Can I make this dish vegetarian?

Yes, it’s naturally vegetarian as long as the béchamel is made with butter and milk, and no meat products are used.

Can I add cheese directly to the sauce?

I often stir in grated Parmesan for extra flavor and richness.

What if the sauce is too thick?

I add a few tablespoons of pasta water to loosen it to the perfect consistency.

What if the sauce is too thin?

I let it simmer for a few extra minutes or add a spoonful of grated cheese to thicken it.

Can I freeze salsa rosa?

Yes, I freeze the sauce alone in portions and thaw it gently before tossing with fresh pasta.

Can I make this without onion?

Yes, I skip the onion or replace it with shallots for a milder flavor.

Is this recipe spicy?

Not naturally, but I add chili flakes if I want a little heat.

Can I bake it like a pasta al forno?

Definitely! I layer the tossed pasta in a baking dish, sprinkle cheese on top, and bake until golden and bubbly.

Conclusion

I love how this rigatoni in salsa rosa turns simple ingredients into a comforting and elegant pasta dish. The creamy pink sauce, fragrant herbs, and perfectly cooked rigatoni make every bite irresistible. It’s the kind of recipe I turn to when I want something warm, satisfying, and wonderfully Italian with very little effort.