Creamy Rosé Rigatoni With Red Pepper Flakes

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.

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.