1-First Step: Cook the Pasta Begin by cooking 1 pound of rigatoni (or your preferred pasta) according to the package directions. Use a large pot with plenty of salted water to prevent the pasta from sticking together. Cook until al dente, which means the pasta should still have a slight bite to it. This is important because the pasta will continue cooking slightly when tossed with the hot sauce. Once the pasta is cooked, drain it in a colander. To prevent the pasta from clumping together while you prepare the sauce, drizzle it with a small amount of olive oil and give it a gentle toss. Set the pasta aside while you work on the sauce. If you’re short on time, you can cook the pasta and make the sauce simultaneously in two separate pots.

2-Second Step: Sauté the Garlic While the pasta cooks, heat 2 teaspoons of oil in a medium pot over medium heat. Add the 3 crushed garlic cubes (or 3 frozen garlic cubes if that’s what you have on hand) and sauté them gently. The goal here is to release the garlic’s aromatic compounds without burning it, which would create a bitter taste. Cook the garlic for about 3 minutes, stirring occasionally, until it becomes fragrant and slightly golden around the edges. You’ll know it’s ready when you can smell that wonderful garlicky aroma filling your kitchen. This step is crucial for building the flavor foundation of your sauce, as the garlic infuses the oil and creates a savory base.

3-Third Step: Build the Sauce Base Once your garlic is perfectly sautéed, it’s time to add the remaining sauce ingredients. Pour in the entire 24.7-ounce bottle of crushed tomatoes, followed by 1 pint (2 cups) of heavy cream. Add 1 teaspoon of crushed red pepper flakes if you want a bit of warmth in your sauce, and season with salt and pepper to taste. Stir everything together until well combined. The sauce will immediately start taking on that beautiful pink rose color as the cream swirls into the tomatoes. Bring the mixture to a boil over medium-high heat, watching carefully so it doesn’t overflow. The combination of tomatoes and cream creates that signature color that makes this dish so visually appealing.

4-Fourth Step: Simmer and Combine Once your sauce reaches a boil, reduce the heat to low and let it simmer for about 5 minutes. This simmering time allows the flavors to meld together and the sauce to thicken slightly. The sauce should coat the back of a spoon when it’s ready. Add your cooked and drained pasta directly to the pot with the sauce. Using tongs or a large spoon, toss the pasta gently but thoroughly to ensure every piece gets coated in that gorgeous rose sauce. The pasta will absorb some of the sauce as it sits, so don’t worry if it seems like there’s too much liquid at first.

5-Final Step: Serve and Enjoy Your creamy rose pasta is now ready to serve! Transfer the pasta to a large serving bowl or individual plates. This dish is best served immediately while the sauce is still hot and creamy. You can garnish with additional red pepper flakes, freshly cracked black pepper, or even some grated Parmesan cheese if desired.