Crab and Roasted Red Pepper Rosé Sauce Rigatoni


  • 4 oz. rigatoni
  • 1 tbsp. olive oil
  • 1 onion, chopped
  • 3 roasted red peppers, chopped
  • 3 cloves garlic, minced
  • 1/4 tsp. each chili flakes and salt
  • 2 tbsp. tomato paste
  • 3/4 cup/6 oz. passata (strained tomatoes)
  • 1/4 cup/2 oz. 35% whipping cream
  • 1 cup/6 oz. crabmeat
  • 2 tbsp. chopped fresh chives

How to Make It

Sage is traditionally used to flavor potato gnocchi. Fried until crispy in a little olive oil and butter with prosciutto, it’s so simple and so delicious. Serve as a side dish for roast pork, beef or chicken.

  1. Cook gnocchi according to package directions. Drain and reserve 1/3 cup cooking liquid.
  1. Meanwhile, heat butter and oil in large skillet set over medium heat; cook prosciutto and sage for 2 to 3 minutes or until crispy.
  1. Add gnocchi, reserved cooking liquid and lemon zest to skillet; toss until well coated.


  • Serve with freshly grated Parmesan or Pecorino cheese.
  • Cook peas or asparagus with gnocchi.

Makes 6 servings. Per serving: 232 calories, 7 g fat, 3 g saturated fat, 30 mg cholesterol, 149 mg sodium, 40 g carbohydrate, 2 g fiber, 1 g sugars, 8 g protein

A Pasta Fits original recipe.

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