Two sauces are better than one! I found this dish in a contemporary Roman restaurant, and thought that this is a perfect dish to develop a recipe around, because it’s fairly easy to prepare but yet sophisticated enough to impress your guests.
You will make a simple tomato sauce and a classic Italian besciamella sauce and combine them to create a wonderfully creamy pink sauce that is topped with a generous amount of parsley.
It is not a traditional Italian dish, but lies in the nouvelle cuisine of Rome, and will be a delicious addition to your pasta repertoire. I would recommend a good Falanghina wine for the perfect pairing with this pasta dish.
What is Rigatoni pasta?
Rigatoni is a type of pasta, tubular in shape with vertical ridges that run lengthwise. It is usually used with meat sauces – think of ragù bolognese – and creamy sauces, and it can also be used for baked pasta dishes like baked ziti.
Rigatoni in Salsa Rosa
An easy and fast recipe that blends two favorite sauces for a delicious pasta dish.
