Rigatoni, Or Bow Tie Recipe

Boil pasta water

Bring 4 L of water to a rolling boil in a large pot. Add 1 tbsp kosher salt once boiling.

Cook pasta

Add 1 lb rigatoni or farfalle and cook uncovered, stirring occasionally, until al dente (follow package time minus 1 minute). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

If using sausage: heat a large skillet over medium-high heat, add 1 tbs olive oil, then add 12 oz crumbled sausage. Brown and cook through about 6–8 minutes, breaking up with a spoon. Remove with a slotted spoon and set aside, leaving rendered fat in the pan. If using chicken: season 12 oz chicken breast with salt and pepper, sear in 1 tbs olive oil 4–5 minutes per side until cooked through, slice thinly and set aside. Use same pan for sauce.

In the same large skillet or sauté pan, over medium heat add 3 tbs olive oil and 1 tbs butter. When butter melts and oil shimmers, add 1 cup finely diced onion and cook until translucent, about 5–6 minutes, stirring occasionally.

Add 4 minced garlic cloves and 1 tsp crushed red pepper flakes and cook 30–45 seconds until fragrant, careful not to brown the garlic.

Stir in 2 tbs tomato paste and cook 1–2 minutes to caramelize and deepen flavor.

Add 28 oz crushed tomatoes and 1 cup stock, stir to combine. Bring to a gentle simmer and cook 8–10 minutes, stirring occasionally, until the sauce thickens slightly.

Reduce heat to low. Stir in 3 tbs heavy cream to round the acidity and create a glossy sauce. Taste and adjust seasoning with 1 tsp salt and 1 tsp freshly ground black pepper.

Return cooked sausage or sliced chicken to the pan (if using). Add the drained pasta to the sauce and toss to coat over low heat. If sauce is too thick, add reserved pasta water 2–3 tablespoons at a time until desired consistency is reached.

Stir in 1 cup grated Parmesan and 1 cup sliced basil leaves until cheese melts and sauce clings to the pasta. Finish with 1 tsp lemon zest if using, and adjust salt and pepper to taste.

Serve immediately, garnish with extra Parmesan and a few basil leaves.