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Pasta Rigatoni alla Contadina


Serves 4
16 oz Pastene Rigatoni
3 Tbsp butter
1 Tbsp fresh sage, finely chopped
1 Tbsp fresh rosemary, finely chopped
6 Tbsp Pastene Kitchen Ready Tomatoes
6 Tbsp heavy cream
Pastene Grated Parmesan Cheese
salt and pepper to taste


Prep time: 5 minutes | Cook time: 12 minutes

  • Finely chop sage and rosemary and set aside.
  • Bring a large pot of salted water to a boil and cook pasta until al dente. Drain well.
  • In a medium saucepan, melt butter and add herbs, stirring for about 30 seconds. Add tomatoes and cream and stir for 2-3 minutes.
  • Pour the sauce over the pasta and toss to fully coat. Add salt and pepper to taste.
  • Sprinkle parmesan cheese on top and serve. 

Note: short pasta is best to catch the sauce and concentrate the flavors.

Product Used

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