Malcolm and Kelley McDowell's Pink Rigatoni

Total Time
1 hour 15 minutes
Rating
5(25)
Comments
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Ingredients

Yield:4 servings
  • 10cloves garlic, roughly chopped
  • 6tablespoons olive oil
  • 10 to 12plum tomatoes, quartered (canned may be used off-season)
  • ½teaspoon salt
  • ½teaspoon pepper
  • ½cup red wine
  • 1pound rigatoni
  • ¾stick salted butter
  • ½cup grated Parmesan cheese
  • ½teaspoon sugar
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

894 calories; 44 grams fat; 17 grams saturated fat; 1 gram trans fat; 21 grams monounsaturated fat; 4 grams polyunsaturated fat; 96 grams carbohydrates; 6 grams dietary fiber; 8 grams sugars; 24 grams protein; 665 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Over medium heat, saute garlic in oil till brown (but no darker).

  2. Step 2

    Add the tomatoes, salt and pepper and saute for 30 minutes till the liquid begins to evaporate.

  3. Step 3

    Pour in the wine and cook an additional 20-30 minutes till thickened, then remove from heat and let stand for 10 minutes.

  4. Step 4

    Boil the rigatoni till al dente.

  5. Step 5

    Fold the butter, Parmesan and sugar into the sauce until it turns the famous pink. Dump in the rigatoni, mix and serve.

Ratings

5 out of 5
25 user ratings
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Comments

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Excellent! As others have mentioned, the sauce is not “pink” but more of an orange-salmon color. The flavor has a lot of depth for such simple ingredients. Definitely use fresh plum tomatoes if they are available.

Use 3/4 pound of pasta for a better sauce to pasta ratio (or even 1/2!)

I too am curious about this "famous pink." I definitely wouldn't call the results pink, it looks basically the same color as any tomato sauce without cream. I even went quite a bit heavier on the cheese (and the garlic to be honest). It did taste very nice though and couldn't be easier to make. Not sure what exactly is Malcolm McDowell's connection to this recipe but it's now my dream to find a video of him cooking it.

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Credits

Adapted by Oliver Clark

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