Description
Rigatoni in Salsa Rosa is a comforting Italian pasta dish featuring a creamy pink sauce made by blending tomato sauce and besciamella. Rich, silky, and full of flavor, it’s an easy yet elegant meal that perfectly captures the warmth of Italian home cooking.
Ingredients
1 lb rigatoni pasta
For the Tomato Sauce:
2 tbsp extra-virgin olive oil
14 oz (400 g) San Marzano tomatoes, crushed
1 small onion, finely chopped
½ cup fresh Italian parsley, finely chopped
2 tsp salt
For the Besciamella (Béchamel):
3 tbsp butter
3 tbsp all-purpose flour
2 cups warm milk
Salt and pepper, to taste
Pinch of nutmeg (optional)
Instructions
- Prepare the Tomato Sauce: Heat olive oil in a skillet over medium heat. Add onion and sauté for about 4 minutes until soft and translucent. Stir in crushed tomatoes, half the parsley, and salt. Simmer gently for 20 minutes, stirring occasionally. Remove from heat and set aside.
- Prepare the Besciamella: In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually add warm milk while whisking continuously until smooth and thickened. Season with salt, pepper, and nutmeg if desired.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add rigatoni and cook until very al dente, about 9 minutes. Drain and toss with 1 tbsp olive oil to prevent sticking.
- Assemble the Sauce: Combine the tomato sauce and besciamella, mixing until smooth to create the pink sauce.
- Toss and Serve: Pour the salsa rosa over the pasta and mix until well coated. Transfer to a warmed serving dish, sprinkle with remaining parsley, and serve hot.
Notes
Add a pinch of chili flakes to the tomato sauce for subtle heat.
Stir in grated Parmesan or Pecorino for added richness.
Include mushrooms or peas for extra texture.
For a baked version, top with cheese and bake until golden and bubbly.
Reheat gently with a splash of milk to restore creaminess.
Nutrition
- Serving Size: 1 portion
- Calories: 520
- Sugar: 6 g
- Sodium: 880 mg
- Fat: 21 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 4 g
- Protein: 17 g
- Cholesterol: 55 mg
