Rigatoni, Shells Or Mostaccioli Recipe
Make Rigatoni, Shells Or Mostaccioli Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pasta & Cooking Liquid
Sauce Base
Finish & Garnish
Method
Pasta & Cooking Liquid
- 1
Bring water to boil
In a large pot, bring 6 cups of water to a rolling boil over high heat. Add 1 tablespoon coarse salt once boiling.
- 2
Cook pasta
Add 1 lb of rigatoni (or shells/mostaccioli) to the boiling water. Stir immediately and occasionally to prevent sticking. Cook until just shy of al dente (about 8–10 minutes for rigatoni/mostaccioli, 9–11 minutes for shells) according to package instructions. Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.
Sauce Base
- 3
Sweat aromatics
While pasta cooks, heat 2 tablespoons extra-virgin olive oil in a large sauté pan or skillet over medium heat. Add 1 cup finely diced onion and a pinch of salt; cook, stirring occasionally, until soft and translucent, about 6–8 minutes. Add 4 minced garlic cloves and cook 30–60 seconds until fragrant, careful not to brown.
- 4
Build sauce
Stir in 2 tablespoons tomato paste and cook 1–2 minutes, stirring, to caramelize slightly. Add one 28-oz can crushed tomatoes, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon red pepper flakes, and 1 teaspoon sugar (optional). Stir to combine.
- 5
Simmer
Bring sauce to a gentle simmer, reduce heat to low, and simmer, uncovered, for 10–15 minutes to thicken and develop flavor. Season with 1 teaspoon salt and 1 teaspoon freshly ground black pepper, taste and adjust salt, pepper, and sugar as needed.
Finish & Garnish
- 6
Combine pasta and sauce
Add the drained pasta to the simmering sauce (or transfer sauce to the pot with pasta). Pour in 1/2 to 1 cup reserved pasta cooking water a little at a time while tossing to loosen the sauce and help it cling to the pasta. Cook together over medium heat for 1–2 minutes until pasta reaches perfect al dente and sauce coats each piece.
- 7
Finish with butter and cheese
Remove from heat and stir in 1 tablespoon unsalted butter and 1 cup grated Parmesan (reserve a little for serving) until melted and silky. If sauce seems too thick, add another splash of reserved pasta water. Stir in 1 cup chiffonaded fresh basil and 1 teaspoon olive oil, if using.
- 8
Serve
Divide pasta among plates or a large serving bowl. Top with additional grated cheese and extra basil leaves. Serve immediately.