Go Back
Tomato ginger butter rigatoni on a light blue plate
Print

Ginger Tomato Butter Rigatoni

A cozy and quick pasta dish with quiet complexity and warmth.
Course Main Course, pasta
Keyword 5 ingredients, easy weeknight dinners, ginger, ginger pasta, pecorino cheese, quick dinner ideas, quick weeknight pasta, tomato pasta, tomato sauce
Prep Time 5 minutes
Cook Time 20 minutes
Servings 2

Ingredients

  • 4 tbsp salted butter
  • 1 tbsp ginger grated
  • 1 cup tomato passata
  • ½ lb rigatoni
  • Salt
  • Garnish: freshly grated pecorino cheese

Instructions

  • In a pan over medium heat, add 3 tbsp of the butter and let melt.
  • Add the grated ginger and cook, stirring, for 1 minute, until foamy and just lightly golden.
  • Pour in the tomato passata and add a pinch of salt, then bring to a gentle bubble. Reduce the heat all the way to low and let simmer for 15 minutes, stirring occasionally.
  • Meanwhile, bring a pot of heavily salted water to a boil. Add the rigatoni and cook according to package instructions, until al dente.
  • Transfer the rigatoni directly into the sauce along with ½ cup of starchy pasta water, then stir to coat. Add a little bit more pasta water as needed if you’d like to loosen the sauce. Finish by melting the remaining tablespoon of butter into the sauce.
  • Serve with lots of finely grated pecorino on top!