Rigatoni Recipe

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

Sweat aromatics and render pancetta

In a large heavy skillet or Dutch oven over medium heat, add 2 tablespoons olive oil and 1 tablespoon butter. When butter foams, add chopped pancetta and cook 3–4 minutes until translucent and beginning to brown. Add diced onion, carrot, and celery and cook, stirring occasionally, until softened and lightly golden, about 6–8 minutes. Add minced garlic and cook 30 seconds until fragrant.

Brown the meat

Increase heat to medium-high. Add ground beef and pork, breaking up with a spoon. Cook until meat is browned and no longer pink, about 6–8 minutes. Season with 1 teaspoon salt and 1 teaspoon black pepper. Stir in 2 tablespoons tomato paste and cook 2 minutes to darken the paste.

Deglaze and simmer

Pour in 1 cup dry white wine to deglaze, scraping up browned bits. Let the wine reduce by about half, 3–4 minutes. Stir in 1 cup whole milk and simmer gently until most milk is absorbed or reduced slightly, 4–6 minutes. Add crushed tomatoes, 1 cup stock, 1 bay leaf, and 1 teaspoon dried oregano. Bring to a low simmer, reduce heat to low, and cook uncovered gently for 30–40 minutes, stirring occasionally, until sauce thickens and flavors meld. Add additional salt and pepper to taste. If sauce becomes too thick, thin with reserved pasta water as needed.

While the sauce simmers, combine 1 cup whole-milk ricotta, 2 tablespoons softened cream cheese, 1 teaspoon lemon zest, 1 teaspoon lemon juice, 1 teaspoon olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper in a blender or food processor. Blend until smooth and airy, about 30–45 seconds. Scrape into a bowl and chill briefly if desired to firm slightly.

Prepare chili oil

If using chili paste, thin 2 teaspoons Calabrian chili paste with 1 teaspoon warm olive oil and 1/2 teaspoon red pepper flakes (optional) to make a spoonable oil. Taste and adjust heat.

Finish pasta and assemble

Return drained rigatoni to the pot or to the skillet with the simmering bolognese over very low heat. Add a few tablespoons of reserved pasta water and toss to combine until pasta is fully coated and al dente, adding more reserved water 1 tablespoon at a time if needed. Divide rigatoni among 4 plates. Spoon 1–2 large dollops (about 2 tablespoons each) of whipped ricotta onto each plate, gently nestling it among the pasta. Spoon bolognese over and around the rigatoni (about 1/2–3/4 cup sauce per serving). Drizzle each plate with the Calabrian chili oil (about 1/2 teaspoon per serving) and finish with a drizzle of extra-virgin olive oil.

Garnish

Scatter freshly grated Parmigiano-Reggiano (about 2 tablespoons per serving) and julienned basil over each plate. Taste and add salt or pepper if needed. Serve immediately.