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.
Heat the olive oil over medium heat. Add the onion and cook for about 4 minutes stirring continuously until becomes translucent.
Add the crushed tomatoes, half of the parsley and salt and bring to a simmer, lower the heat and cook for 20 minutes stirring occasionally.
Remove from heat and let it rest.
For the pasta
Bring a large pot of salted water to a boil.
Add the rigatoni pasta and cook stirring occasionally until very al dente, about 9 minutes.
Drain and transfer immediately in a large bowl.
Toss it with a tablespoon of olive oil.
Combine the besciamella and tomato sauce together and pour over the pasta tossing very well to coat.
Transfer to a warmed serving platter, sprinkle the rest of the parsley over the pasta and serve hot!
Serving: 100g | Calories: 528kcal | Carbohydrates: 95g | Protein: 17g | Fat: 9g | Saturated Fat: 1g | Sodium: 1306mg | Potassium: 625mg | Fiber: 6g | Sugar: 9g | Vitamin A: 845IU | Vitamin C: 21mg | Calcium: 74mg | Iron: 3mg
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