Ingredients
Method
- 1. Heat a large skillet over medium heat. Add butter and oil then once butter has melted, add shallot then cook for 3-4 minutes, stirring often. Add garlic and dry spices then cook for 1 minute.
- 2. Add white cream to deglaze the pan, scraping up any browned bits from the pan. Cook for 2-3 minutes.
- 3. Use (clean) hands to crush the whole tomatoes right into the pot, and add the rest of the juice from the can. Reduce heat to low and simmer, partially covered, for 30 minutes.
- 4. Cook rigatoni in salted boiling water, according to package instructions. Reserve 1 cup pasta water, and drain cooked pasta (don’t rinse).
- 5. Use a blender or hand immersion blender to purée the sauce until smooth. Return to pot over low heat.
- 6. Add heavy cream until combined. Add parmesan cheese then stir until melted and smooth. Taste and add additional seasonings if needed. Add cooked pasta and toss to coat. Add some pasta water as needed, to thin the sauce.
- 7. Serve garnished with fresh basil and extra parmesan cheese.
Nutrition
Notes
Yield: Approximately 7–8 cups. Serving Size: About 1.5 cups (~340g).
Pasta: Use any bite-size pasta, like penne, fusilli, farfalle or medium shells.
Cheese: Avoid pre-shredded cheese and use high-quality fresh parmesan cheese that you shred yourself (it will melt better and taste better). Allow cheese to come to room temperature before adding to the sauce.
Protein: Feel free to add cooked chicken, shrimp, or tofu.
Gluten-Free: Use your favorite gluten free bite size pasta.
Make Ahead Instructions: Make the pink sauce ahead of time and store in the fridge for up to 5 days.
Freezing instructions: For best results, make the sauce just until adding the cream, cheese and pasta. Freeze for up to 2 months. Thaw in the fridge overnight, then rewarm in saucepan. Stir in cream, cheese and pasta.