Rigatoncini (v) Recipe

Cook the pasta

Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt. Add 12 oz rigatoncini and cook until just shy of al dente according to package instructions (usually 1–2 minutes less than instructed). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

Just before serving, toss the drained rigatoncini with 2 tbs extra-virgin olive oil and a few tablespoons of the sauce (see next section) to coat. Finish with torn basil and freshly ground black pepper to taste.

Prepare tomatoes and peppers

If using fresh tomatoes, core and roughly chop. If using canned whole tomatoes, crush them by hand or with a spoon. Drain jarred roasted red peppers and roughly chop (or slice roasted fresh peppers).

Sweat aromatics

Heat 1 tablespoon olive oil in a sauté pan over medium heat. Add 1/2 small finely chopped yellow onion and cook, stirring, until translucent, about 4–5 minutes. Add 2 minced garlic cloves and cook until fragrant, about 30 seconds.

Build the sauce

Stir in 1 tablespoon tomato paste and cook 1 minute to caramelize slightly. Add chopped tomatoes and 1 cup chopped roasted red peppers, then deglaze with 2 tbs white wine (if using) and let it reduce for 1–2 minutes. Add 1/2 cup vegetable or chicken broth, 1/4 tsp sugar, 1/4 tsp red pepper flakes (optional) and 1/2 tsp salt. Bring to a gentle simmer and let simmer, uncovered, 8–10 minutes to meld flavors and reduce slightly.

Purée for a silky texture

Remove pan from heat. Using an immersion blender, purée the sauce until smooth but with some body (or transfer to a blender and pulse). Return to low heat and adjust consistency with reserved pasta water or additional broth if too thick. Taste and adjust seasoning.

Keep the sauce warm while finishing pasta. The sauce yield should be enough to coat the pasta and to layer under the burrata cream.

Make the burrata cream

In a small bowl, tear open 8 oz fresh burrata and separate the creamy center from the outer pouch; place whole pieces into the bowl. Add 2 tbs finely grated parmesan, 3 tbs heavy cream (add less for thicker cream), 1/4 tsp lemon zest (optional), 1/8 tsp salt and 1/8 tsp black pepper. Whisk or gently blend with an immersion blender or small food processor until smooth and slightly emulsioned. The texture should be spoonable but still creamy. Taste and adjust salt or cream as needed.

Keep chilled until plating; the warm sauce will temper it on the plate without fully melting it.

Assemble the dish

Spoon a shallow pool of warm tomato–roasted pepper sauce onto each plate. Toss the cooked rigatoncini briefly with remaining sauce and place on top of the sauce pool. Dot or scoop 2–3 tablespoons of burrata cream over the pasta (per serving) so it sits slightly warmed by the sauce. Tear remaining basil leaves and scatter over the dish.

Finish with a drizzle of extra-virgin olive oil, a sprinkle of toasted pine nuts or toasted breadcrumbs for texture, and a crack of black pepper. Serve immediately so the burrata cream is luxuriously creamy but not completely melted.