Tomato and Cream Pink Sauce with Rigatoni Pasta - PoorMansGourmet

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and lower in fat

vodka

🥗Healthier: white wine

💰Cheaper: chicken broth

White wine adds acidity, while broth keeps it alcohol-free

fresh basil

🥗Healthier: spinach

💰Cheaper: dried basil

Spinach adds nutrition, while dried basil is more accessible

Pick fresh Roma tomatoes from the garden.

Rinse the tomatoes and cut each one in half and then in half again.

Fill a blender with the tomatoes, leaving some room for onion, fresh basil leaves, and a garlic clove.

Fill the blender halfway with beef broth, cap it off, and blend until smooth.

Pour the blended mixture into a hot pan on the stove.

Add dry Italian seasoning, oregano, and a splash of red wine to the pan.

Add a little sriracha for heat and stir well.

Pour in heavy cream to create the pink sauce and add a dab of olive oil for flavor.

Add rigatoni pasta to the sauce, allowing it to absorb the flavors.

Stir in parmesan cheese, ensuring the sauce is warm enough for the cheese to melt.

Taste the sauce; if it's too acidic, add a small amount of brown sugar to balance it out.

Wait for the sauce to reduce, fully cooking the noodles and infusing them with flavor.

Plate the pasta and sauce, adding freshly chopped basil on top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens