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Ingredients
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Pasta
Pomodoro Sauce
Breadcrumb Topping
To Finish
Method
Pasta
Bring 4 liters of water to a rolling boil in a large pot. Add 2 tablespoons coarse salt. Add 12 oz rigatoni and cook according to package for al dente (usually 10–12 minutes). Reserve 1 cup of pasta cooking water before draining.
Drain the rigatoni and set aside. Do not rinse; keep warm.
Pomodoro Sauce
Add 1 cup finely chopped onion and sauté, stirring occasionally, until translucent and beginning to soften, about 6–8 minutes.
Add 4 minced garlic cloves and 1 teaspoon crushed red chili flakes. Cook for 30–45 seconds until fragrant, taking care not to brown the garlic.
Stir in 1 tablespoon tomato paste and cook 1 minute to caramelize slightly, which deepens flavor.
Add the 28 oz canned whole peeled tomatoes (crush them by hand as you add or use a wooden spoon in the pan). Bring to a simmer, then reduce heat to low.
Season the sauce with 1 teaspoon salt, 1 teaspoon freshly ground black pepper and 1 teaspoon sugar (optional). Simmer gently, uncovered, 12–15 minutes, stirring occasionally, until the sauce thickens slightly.
Taste and adjust seasoning. Stir in 12 torn basil leaves just before finishing and remove from heat.
While the sauce simmers, heat a small skillet over medium heat and add 2 tablespoons unsalted butter and 1 tablespoon olive oil.
Add 3 tablespoons fresh breadcrumbs and 1 finely minced garlic clove. Toast, stirring constantly, until golden and crisp, about 3–4 minutes. Stir in 1 teaspoon fine sea salt and 1/2 teaspoon lemon zest if using. Remove from heat and set aside.
Finish & Serve
Return the sauté pan with pomodoro to medium-low. Add the drained rigatoni to the sauce and toss to combine. If the sauce seems tight, add reserved pasta cooking water, 2 tablespoons at a time, until it coats the pasta (you may not need the whole cup).
Cook the pasta in the sauce for 1–2 minutes to marry flavors and allow the sauce to cling to the rigatoni.
Plate the rigatoni, sprinkle the toasted breadcrumbs evenly over the top, add grated Parmesan or Pecorino, and drizzle 1 teaspoon extra-virgin olive oil.
Garnish with the chiffonade of 6 fresh basil leaves and, if desired, an extra pinch of chili flakes for heat. Serve immediately.