Pink Rigatoni Recipe

Name: Pink Rigatoni
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Pasta & Noodles
Ingredients: 10 cloves garlic, roughly chopped; 6 tablespoons olive oil; 10 to 12 plum tomatoes, quartered (canned may be used off-season); 1/2 teaspoon salt; 1/2 teaspoon pepper; 1/2 cup red wine; 1 pound rigatoni; 3/4 stick salted butter; 1/2 cup grated Parmesan cheese; 1/2 teaspoon sugar

Servings: persons

10 cloves garlic, roughly chopped
6 tablespoons olive oil
10 to 12 plum tomatoes, quartered (canned may be used off-season)
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup red wine
1 pound rigatoni
3/4 stick salted butter
1/2 cup grated Parmesan cheese
1/2 teaspoon sugar

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Over medium heat, saute garlic in oil till brown (but no darker).
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Add the tomatoes, salt and pepper and saute for 30 minutes till the liquid begins to evaporate.
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Pour in the wine and cook an additional 20-30 minutes till thickened, then remove from heat and let stand for 10 minutes.
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Boil the rigatoni till al dente.
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Fold the butter, Parmesan and sugar into the sauce until it turns the famous pink. Dump in the rigatoni, mix and serve.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 10 cloves garlic, roughly chopped, 6 tablespoons olive oil, 10 to 12 plum tomatoes, quartered (canned may be used off-season), 1/2 teaspoon salt, and more.

Yes, Pink Rigatoni falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pink Rigatoni

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