Pasta
Noodles & Company Inspired Rigatoni Rosa
Ridged rigatoni in a lightly spicy tomato-cream sauce with mushrooms, roasted cherry tomatoes, wilted spinach, and a generous Parmesan finish.
Inspired by Noodles & Company
Prep
20 min
Cook
30 min
Serves
4 servings
Difficulty
Medium
Cooking Tools
Pantry match
Uses the current servings and temporary recipe changes.
Missing 16 ingredients
- • 12 ounces rigatoni
- • 2 cups cherry tomatoes, halved
- • 3 tablespoons olive oil, divided
- • 3/4 teaspoon kosher salt, divided
- • 1/4 teaspoon black pepper
- • 8 ounces cremini mushrooms, sliced
- • 3 garlic cloves, minced
- • 2 tablespoons tomato paste
- • 1 cup crushed tomatoes
- • 1/2 cup low-sodium vegetable broth
- • 3/4 cup heavy cream
- • 4 packed cups baby spinach
- • 3/4 cup finely grated Parmesan, divided
- • 1 teaspoon red wine vinegar
- • 1/3 cup reserved pasta water, as needed
- • 2 tablespoons chopped fresh parsley
View ingredient-by-ingredient match
- 12 ounces rigatoniMissing
- 2 cups cherry tomatoes, halvedMissing
- 3 tablespoons olive oil, dividedMissing
- 3/4 teaspoon kosher salt, dividedMissing
- 1/4 teaspoon black pepperMissing
- 8 ounces cremini mushrooms, slicedMissing
- 3 garlic cloves, mincedMissing
- 2 tablespoons tomato pasteMissing
- 1 cup crushed tomatoesMissing
- 1/2 cup low-sodium vegetable brothMissing
- 3/4 cup heavy creamMissing
- 4 packed cups baby spinachMissing
- 3/4 cup finely grated Parmesan, dividedMissing
- 1 teaspoon red wine vinegarMissing
- 1/3 cup reserved pasta water, as neededMissing
- 2 tablespoons chopped fresh parsleyMissing
Optional ingredients are not counted as required.
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Method
Recipe notes
Roasting the cherry tomatoes separately keeps bright, concentrated pockets of tomato in the finished pasta instead of dissolving everything into one sauce. Add cream over moderate heat and avoid a hard boil to keep the sauce smooth.
Planning, storage, and serving
Storage and reheating
Refrigerate in an airtight container for up to 4 days. Reheat gently in a skillet with a splash of milk or broth, stirring until steaming; high heat can make the cream sauce oily.
Make-ahead tips
Roast the tomatoes, slice mushrooms, and prepare the tomato base up to 2 days ahead. Cook pasta and add cream, spinach, and cheese shortly before serving for the best texture.
What to serve with it
- - Lemon-dressed arugula salad
- - Roasted broccoli
- - Warm garlic bread
Equipment needed
- - Large pasta pot
- - Wide sauté pan
- - Rimmed sheet pan
Difficulty explained
Success depends on coordinating roasted tomatoes and pasta, browning mushrooms rather than steaming them, and emulsifying cream, cheese, and pasta water without boiling.
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Nutrition facts
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Alternatives
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Half-and-half
Use an equal amount of half-and-half for a lighter cream sauce.
Evaporated milk
Use an equal amount of evaporated milk when you want dairy richness with less fat.
Pecorino Romano
Use about three-quarters as much finely grated Pecorino Romano.
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Pitfalls to Watch Out For
- Crowded or wet mushrooms steam and turn rubbery; use a wide hot pan and let their liquid evaporate before adding sauce ingredients.
- Boiling after adding cream and Parmesan can separate the sauce, so finish over low to medium-low heat.
- Overcooked rigatoni breaks during the final toss; drain it slightly firm because it continues cooking in the sauce.
Nutrition Context
- The pasta and cream make this an energy-dense main, while mushrooms, tomatoes, and spinach add vegetables and some fiber.
- A smaller pasta portion with a large salad creates a lighter meal without changing the rich tomato-cream character.
FAQ
Is Rigatoni Rosa very spicy?
The listed red pepper amount gives gentle warmth. Double it for a noticeable kick or reduce it to a pinch for a mild sauce.
Why roast the cherry tomatoes separately?
Separate roasting concentrates their flavor and preserves visible, juicy tomato pieces in the finished pasta.
Can I use milk instead of cream?
Whole milk can work, but the sauce will be thinner. Use less broth and avoid boiling so the dairy remains smooth.
What makes the sauce cling to rigatoni?
Tomato paste, Parmesan, starch from the pasta water, and a final toss emulsify the sauce around the ridged noodles.
Can I make it vegan?
Use unsweetened cashew cream, vegan Parmesan, and verified vegan pasta; the flavor will differ but the tomato-chile profile remains.
What sides pair best with this dish?
Good pairings include Lemon-dressed arugula salad; Roasted broccoli; Warm garlic bread. Choose one or two based on how substantial you want the meal to be.