The ultimate one pot meal! Tender pasta, made supple by cooking in a vibrant, garlicky pink sauce! Two cheeses bring the party home – one sharp (parmesan) and one buttery (mozzarella). You need one pot, a handful of ingredients and about 20 minutes! Watch me make it HERE!

Is your mouth watering yet? It should be! This hearty, comforting meal is saucy, cheesy, easy, and made in one big pot. I worship one pot meals for lots of reasons, but mostly because flavors commingle and ingredients evolve and bring out the best in each other. In this dish, the tomato sauce marries with the parmesan, basil, and garlic to create a rich, satisfying sauce – and all you had to do was add them to the pan!

I also love that I can feast on a dish like this and then have just ONE pot to clean after dinner! When I can enjoy a fabulous meal like this, and be finished cleaning up in minutes, I’m a happy girl.

About the pasta: I used rigatoni, but you can any pasta shape you want. Just read the instructions on the package for the cooking time.

About the mozzarella: I used ciliegine, cherry-size balls of whole milk mozzarella (cow’s milk). The creamy balls are porcelain-white, deliciously smooth and undeniably luscious. That said, if you don’t have it (or don’t want to run out for it), use shredded mozzarella, chunks of fresh or regular mozzarella, or leave the mozzarella out entirely.

One-Pot Rigatoni with Garlicky Pink Sauce and Mozzarella 

2 cups tomato sauce, from a carton or can
2 cups vegetable broth, chicken broth or beef broth
2 cups water
1/4 cup grated parmesan cheese, plus more for serving
2 teaspoons dried minced garlic or fresh minced garlic
2 teaspoons dried basil
Salt and ground black pepper
1 pound rigatoni or pasta of choice
1/2 cup cream, half-and-half or fat-free half-and-half
4-6 ounces fresh mozzarella (chunks, balls, shreds), or 1/2 cup shredded mozzarella
Chopped fresh basil or parsley for serving

In a large stock pot or sauce pan, whisk together the tomato sauce, broth, water, parmesan, garlic, basil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Set the pan over high heat and bring to a boil. Add the rigatoni and return to a simmer. Reduce the heat to medium and cook for 8 to 10 minutes, until the rigatoni is tender, stirring frequently. If necessary, adjust/lower the heat as the pasta absorbs the liquid, so you can keep the sauce “just simmering”.
Stir in the cream and cook for 1 minute to heat through. Season to taste with salt and pepper.
Ladle the rigatoni into bowls, top with the mozzarella and parsley and serve. 
Serves 4



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