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Rigatoni in Salsa Rosa
An easy and fast recipe that blends two favorite sauces for a delicious pasta dish.
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Course:
Pasta
Prep Time:
30
minutes
minutes
Cook Time:
10
minutes
minutes
Total Time:
40
minutes
minutes
Servings:
4
servings
Calories:
528
kcal
Author:
Guido Pedrelli
Ingredients
▢
1
lb
Rigatoni Pasta
For the Tomato Sauce
▢
2
tablespoons
extra-virgin olive oil
▢
14
oz
San Marzano tomatoes crushed
▢
1
small onion
finely chopped
▢
1/2
cup
fresh Italian parsley
finely chopped
▢
2
teaspoons
salt
For the
besciamella
Instructions
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 besciamella
▢
Follow
our recipe here
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:
100
g
|
Calories:
528
kcal
|
Carbohydrates:
95
g
|
Protein:
17
g
|
Fat:
9
g
|
Saturated Fat:
1
g
|
Sodium:
1306
mg
|
Potassium:
625
mg
|
Fiber:
6
g
|
Sugar:
9
g
|
Vitamin A:
845
IU
|
Vitamin C:
21
mg
|
Calcium:
74
mg
|
Iron:
3
mg
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