Creamy Rosé Rigatoni With Red Pepper Flakes

With parmesan and basil on top, this decadent and savory dish is one the whole family will love.

Creamy Rosé Rigatoni With Red Pepper Flakes
2 tablespoons Olive oil
1/2 Yellow onion, minced
2 Garlic cloves, minced
Red pepper flakes
3 tablespoons Tomato paste
1 cup Rosé wine
1 28-ounce can of crushed tomatoes
1/4 cup Heavy cream
Kosher salt, to taste
1 pound Rigatoni
Parmesan, to garnish
Basil, to garnish

Heat a large skillet over medium heat and add in the olive oil. When hot, add the onions and garlic, and season with salt. Cook until transluscent, about 5 minutes.

Add in the red pepper flakes and the tomato paste. Stir to coat the onions and garlic. Add in the wine and cook until reduced by a little more than half.

Add in the tomatoes and reduce the heat to medium-low. Simmer for 30 minutes.

Heat a large pasta pot over high heat and add in a big pinch of salt. When boiling, add in the pasta and cook according to the package instructions for al dente.

Add the pasta into the sauce with about a ½ cup of the pasta water. Stir to coat and add in some parm and basil. Serve.

Lighten up classic rigatoni with a summer classic: rosé wine! With parmesan and basil on top, this decadent and savory dish is one the whole family will love.