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.
Tomato Sauce
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.
Assembling
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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