Rigatoni Pasta Recipe

Boil water and cook pasta

Bring 4 liters of water to a rolling boil in a large pot. Add 2 tablespoons kosher salt. Add 16 oz rigatoni and cook, stirring occasionally, until al dente according to package directions (usually 10–12 minutes). Reserve 1½ cups of pasta cooking water, then drain the rigatoni and set aside.

While the pasta cooks, heat 2 tablespoons extra-virgin olive oil and 1 tablespoon butter in a large skillet or sauté pan over medium heat until butter melts and shimmers.

Add the finely diced onion and cook, stirring occasionally, until soft and translucent, about 6–8 minutes.

Add the minced garlic and 1 teaspoon crushed red pepper flakes and cook for 30–45 seconds, stirring, until fragrant but not browned.

Push the onion mixture to one side of the pan (or lower the heat) and add 3 tablespoons tomato paste. Cook the paste, stirring constantly, for 1–2 minutes to caramelize and deepen the flavor.

Stir in the 28 oz canned crushed tomatoes, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon granulated sugar, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper. Bring the sauce to a gentle simmer, then reduce heat to low and simmer, uncovered, for 10 minutes, stirring occasionally to blend flavors.

Stir 1 cup heavy cream into the simmering tomato sauce and heat gently until the sauce is smooth and slightly thickened, about 2–3 minutes. Taste and adjust seasoning with additional salt and pepper as needed.

Add the drained rigatoni to the pan with the sauce. Toss gently to combine, adding reserved pasta water a few tablespoons at a time as needed to reach a creamy, clingy consistency (use up to 1 cup). Cook together over low heat for 1–2 minutes to allow the pasta to absorb the sauce.

Remove from heat and stir in 1 cup freshly grated Parmesan and 1 teaspoon extra-virgin olive oil. Toss until the cheese melts into the sauce. Fold in the torn fresh basil leaves, reserving a few for garnish.

Serve immediately, topped with additional grated Parmesan, torn basil, and freshly ground black pepper to taste.