Rigatoni, Shells, Mostaccioli Recipe
Make Rigatoni, Shells, Mostaccioli Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pasta
Sauce
Cheese & Finish
Method
Pasta
- 1
Boil water and cook pastas
Bring 6 cups of water and 1 tablespoon salt to a rolling boil in a very large pot. Add the rigatoni, shells, and mostaccioli all together and stir to separate. Cook until al dente, about 9–11 minutes depending on the brands; stir occasionally. Reserve 1 cup of pasta cooking water, then drain the pasta in a colander and set aside.
Sauce
- 2
Sweat aromatics
While the pasta cooks, heat 2 tablespoons olive oil in a large skillet or wide saucepan over medium heat. Add the finely chopped onion and a pinch of salt and cook, stirring occasionally, until soft and translucent, about 6–8 minutes. Add the minced garlic and cook 30–60 seconds until fragrant, taking care not to brown.
- 3
Build the tomato sauce
Stir in the tomato paste and cook 1 minute to deepen flavor. Add the crushed tomatoes, 1 cup reserved pasta water (or plain water if you set it aside earlier), dried oregano, dried basil, red pepper flakes, sugar, 1 teaspoon salt, and 1 teaspoon black pepper. Bring sauce to a gentle simmer. Reduce heat to low and simmer uncovered 10–15 minutes, stirring occasionally, until flavors have melded and sauce thickens slightly.
- 4
Adjust consistency and seasoning
Taste and adjust salt, pepper, or sugar as needed. If sauce becomes too thick, add small splashes of reserved pasta water to reach a saucy consistency that will coat the pasta (you should have about 1 cup total to use).
Assembly & Finish
- 5
Combine pasta and sauce
Add the drained pasta back to the large pot or to the sauté pan with the sauce (if your skillet is large enough). Toss gently over low heat to combine, adding 1–2 tablespoons of reserved pasta water if needed to loosen and help the sauce adhere. Heat until pasta is evenly coated and warmed through, about 2–3 minutes.
- 6
Add cheeses
Remove from heat and fold in the diced/torn fresh mozzarella and half of the grated Parmesan so the mozzarella softens and becomes slightly melty from the residual heat. Taste and add more salt or pepper if needed.
- 7
Serve
Divide the mixed pastas among 4 plates or bowls (serves 4). Sprinkle remaining grated Parmesan over each portion, drizzle a little finishing olive oil, scatter fresh basil chiffonade and a pinch of red pepper flakes if using. Serve immediately.