Rigatoni in Salsa Rosa

Tomato Sauce

1. Heat the olive oil over medium heat. Add the onion and cook for about 4 minutes stirring continuously until becomes translucent.
2. Add the crushed tomatoes, half of the parsley and salt and bring to a simmer, lower the heat and cook for 20 minutes stirring occasionally.
3. Remove from heat and let it rest.

For the besciamella

1. Follow our recipe here

For the pasta

1. Bring a large pot of salted water to a boil.
2. Add the rigatoni pasta and cook stirring occasionally until very al dente, about 9 minutes.
3. Drain and transfer immediately in a large bowl.
4. Toss it with a tablespoon of olive oil.

Assembling

1. Combine the besciamella and tomato sauce together and pour over the pasta tossing very well to coat.
2. Transfer to a warmed serving platter, sprinkle the rest of the parsley over the pasta and serve hot!