One Pot Spicy Rigatoni alla Rossa
with Fresh Rigatoni, Mozzarella & Spinach
For our chefs' version of rigatoni rosa ("pink" in Italian), you’ll make a quick homemade tomato sauce swirled with cream cheese and seasoned with chili flakes (for a little heat!). Toss in tender fresh rigatoni pasta that cooks in a flash, then stir in spinach, top with fresh mozzarella, and get ready to blush from all the compliments.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Tomato Paste
1 tablespoon
Italian Seasoning
1 teaspoon
Garlic Powder
1 unit
Veggie Stock Concentrate
4 tablespoon
Cream Cheese
(Contains Milk)
7 ounce
Fresh Rigatoni Pasta
(Contains Eggs, Wheat)
5 ounce
Spinach
4 ounce
Fresh Mozzarella
(Contains Milk)
1 teaspoon
Chili Flakes
Not included in your delivery
Pepper
Olive Oil
Salt
Nutrition Values
Utensils
Instructions
• Heat a large drizzle of olive oil in a large pot over medium heat. Add tomato paste, Italian Seasoning, garlic powder, stock concentrate, and chili flakes to taste (we used 1⁄8 tsp; 1⁄4 tsp for 4 servings). Cook, stirring, until fragrant and tomato paste darkens in color, 30-60 seconds. • Whisk cream cheese into pot with sauce mixture. Cook, whisking, until melted and combined, 20-30 seconds.
• Wash and dry produce. • Stir rigatoni and 2 cups water (3 cups for 4 servings) into pot with sauce mixture; season with salt and pepper. (TIP: Gently separate rigatoni with your hands before adding to pot.) Increase heat to medium high and bring to a simmer. • Cook, stirring constantly, until rigatoni is tender and sauce is creamy and thickened, 5-6 minutes. (TIP: Gently scrape rigatoni from bottom of pot if it begins to stick.) Remove from heat. • Add spinach and stir until wilted, 30-60 seconds. TIP: Depending on the size of your pot, you may need to add spinach in batches––stir in a splash of water to help spinach wilt if needed.
• Tear mozzarella into bite-size pieces and sprinkle evenly over pasta. Season with salt and pepper. • Divide pasta between shallow bowls or serve family style with any remaining chili flakes on the side.