One Pot Rigatoni in Pink Sauce

A creamy, tomato-based pasta dish made entirely in one pot—this rigatoni in pink sauce is rich, satisfying, and perfect for busy weeknights. With pancetta, garlic, and fresh basil, it’s a comforting, flavor-packed meal that comes together quickly with minimal cleanup.

Why You’ll Love This Recipe

• One pot means easy cooking and even easier cleanup
• Creamy tomato sauce blends perfectly with hearty rigatoni
• Pancetta adds depth and richness, balanced by fresh basil
• Ready in about 30 minutes
• Great for leftovers and meal prep

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 4 oz pancetta, diced
• Olive oil spray
• 1 medium onion, chopped
• 4 garlic cloves, minced
• 28 oz canned plum tomatoes
• 1 tbsp tomato paste
• 2 cups chicken broth
• 2 cups unsweetened almond milk
• 1 tsp kosher salt
• ½ tsp red pepper flakes (optional)
• 1 lb rigatoni pasta
• 3 oz reduced-fat cream cheese
• ¼ cup fresh basil, chopped

directions

this recipe

1. Sauté pancetta and onion: Spray a large pot with olive oil. Add pancetta and onion and cook over medium heat for about 10 minutes, until fat renders and onion is soft.
2. Add garlic: Stir in garlic and cook for 1 minute until fragrant.
3. Combine liquids and tomatoes: Add tomatoes, tomato paste, chicken broth, almond milk, salt, and red pepper flakes. Stir to combine.
4. Cook the pasta: Add rigatoni directly into the sauce. Bring to a boil, then reduce heat, cover, and simmer for 13–15 minutes, stirring occasionally.
5. Finish with cream cheese and basil: Stir in cream cheese and fresh basil until smooth and creamy. Serve hot.

Servings and timing

• Serves: 8
• Prep time: 5 minutes
• Cook time: 30 minutes
• Total time: 35 minutes

Variations

• Add shredded chicken or cooked sausage for protein
• Use bacon or prosciutto in place of pancetta
• Make it vegetarian by omitting the pancetta and using veggie broth
• Swap almond milk for cream or oat milk
• Stir in spinach or peas near the end for extra veggies

storage/reheating

• Storage: Store in an airtight container in the fridge for up to 4 days
• Reheating: Warm on the stove or in the microwave with a splash of broth or milk to rehydrate
• Freezing: Not ideal, as the pasta may get mushy

FAQs

Can I use another type of pasta?

Yes—penne, ziti, or fusilli all work well in this one-pot method.

Is it necessary to use almond milk?

No, you can substitute with any milk or cream you prefer.

Can I skip the pancetta?

Yes—omit it for a vegetarian version or use plant-based alternatives.

How do I make the sauce thicker?

Let it simmer uncovered for a few minutes at the end or add a little more cream cheese.

Can I use fresh tomatoes?

Yes—blanch, peel, and crush them first for best results.

Is this dish spicy?

Only mildly—adjust red pepper flakes to your taste.

Can I double the recipe?

Yes, just use a large enough pot and stir frequently.

Can I add cheese on top?

Absolutely—try grated Parmesan or mozzarella before serving.

Will the pasta overcook?

Not if you keep an eye on it and stir occasionally. Remove from heat once al dente.

Can I use dairy-free cream cheese?

Yes, it’s a great swap for a vegan-friendly option.

Conclusion

One Pot Rigatoni in Pink Sauce delivers comfort and convenience in a single pot. Creamy, flavorful, and satisfying, it’s a go-to weeknight meal that’s easy to customize and sure to be a hit with the whole family.

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