Delicious Rigatoni With Pink Sauce

You could never be able to persuade yourself that just a little onion, tomato paste, and cream couldn't make one of the best homemade pasta sauces you've ever had in just a couple of minutes. Actually, I have a better idea, give it a try on so you can experience this delicious meal yourself.

· Salt

· 1 Medium onion

· 4 Garlic Cloves

· 4 oz. Parmesan

· 2 Tbsp Olive Oil

· ½ tsp. Crushed Red Pepper Flakes

· ¾ cup heavy cream

· 1 Ib. Rigatoni

· Basil ( optional/for serving)

Suggestions Before Starting

Suggestion 1: Before starting the recipe: Gather your ingredients and cooking utensils as listed on the recipe.

Suggestion 2: Pre-prep your ingredients in order to facilitate the cooking process.

It will take some time for the water to boil. Therefore, grab your three-quarter pot and fill it with water. Toss in a handful of salt and cover the pot with a lid. Set the stove on high to bring the water to a boil.

Peel and finely chop (diced) 1 medium onion.

Firmly smash 4 garlic cloves with the flat side of a chef’s knife and remove the peel. If available, use garlic mincer in order to quicken the process.

Grate the 4 oz parmesan on the side with the smaller holes of the box grater. This will give a fresher taste.

You may also use purchased grated cheese from your local market.

Heat 2 tbsp of oil in a Dutch oven over medium. Position next to a boiling pot of water. Add diced onions and garlic and allow to cook, stirring constantly. You will continue to do this until the edges of the onion start to become brown. Approximately 5-7 minutes.

Add 4-5 oz out of the tube tomato pasta and ½ tsp red pepper flakes and stir until paste evenly coats onion. Continue to cook, stirring often until tomato paste becomes deep red and starts to brown on the bottom of the pot. Consider this step takes 5-7 minutes.

Using a heatproof glass measuring cup, scoop about ¼ cup of the boiling water from the pot. You will then need to add, in the same measuring cup ¾ cup of heavy cream.

This process brings the temperature of the cream, so it won’t break when you add it to the pot of boiling water.

Slowly add the warmed cream to the Dutch oven, stirring it constantly, until a smooth sauce forms. Remove from heat.

By this time, your pot filled with water should be boiling. You will now add 1 lb. of rigatoni. Cook pasta according to the instructions listed on the box until al dente. About 1 minute before the pasta is cooked, use the heatproof measuring cup to scoop up about 1 cup of pasta cooking liquid. Heat Dutch oven over low.

Using a spider, transfer rigatoni to the Dutch oven along with any water that’s being passed on the pasta.

Add 1//2 of pasta cooking liquid to Dutch oven and stir to incorporate, then slowly add half of the parmesan, mixing constantly until the cheese is melted. You should have a smooth, glossy sauce that coats each piece of pasta. Season with salt. If needed, add additional cooking liquid to thin sauce.

Divide pasta among serving bowls. Top with remaining cheese, dividing evenly, Drizzle with more oil and tear pieces of basil for color and additional taste.