Rigatoni Scarpariello Recipe
Short tube pasta with fresh tomato basil sauce and Parmesan cheese
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Ingredients
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Pasta
Sauce & Finish
Method
Pasta
Boil pasta
Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Add 1 lb rigatoni and cook according to package for al dente (usually 10–12 minutes). Reserve 1 cup of the starchy pasta cooking water, then drain the pasta and set aside.
Sauce & Finish
Sauté aromatics
While the pasta cooks, heat 3 tablespoons extra-virgin olive oil in a large wide skillet over medium heat. Add the thinly sliced 4 garlic cloves and the finely chopped shallot. Cook, stirring frequently, until fragrant and softened but not browned, about 2–3 minutes.
Add heat
Add 1 teaspoon crushed red pepper flakes and cook 20–30 seconds to bloom the spice.
Cook tomatoes
Add the chopped (or canned crushed) tomatoes (28 oz) to the skillet. Stir, bring to a gentle simmer, and reduce heat to medium-low. Let the sauce simmer, uncovered, until it thickens slightly and the flavors concentrate, about 10–12 minutes. Season with 1 teaspoon salt and 1 teaspoon freshly ground black pepper, tasting and adjusting as needed.
Finish sauce
Stir in 1 teaspoon red wine vinegar, 1 tablespoon chopped parsley, and 1 cup torn fresh basil leaves. Let simmer 1 minute to marry flavors. Remove from heat and stir in 1 tablespoon unsalted butter and 1 teaspoon lemon zest (if using) to round out the flavor.
Combine pasta and sauce
Return the drained rigatoni to the pot or add the rigatoni directly into the skillet with the sauce. If the skillet is not large enough, combine in the pasta pot. Add up to 1 cup reserved pasta water a little at a time to loosen and help the sauce cling to the pasta, using just enough to create a silky coating (usually 1/4–3/4 cup). Toss gently over low heat for 1–2 minutes so the pasta absorbs the sauce.
Add cheese and adjust
Stir in 1 cup grated Parmesan cheese off heat, tossing to coat. Taste and adjust seasoning with additional salt, pepper, or a splash more pasta water if needed.
Serve
Divide the rigatoni among serving bowls. Sprinkle additional grated Parmesan and torn basil leaves on top. Serve immediately.