Rigatoni Recipe

Bring a large pot (at least 5–6 quarts) of water to a rolling boil. Add 1 tablespoon salt and the optional 1 teaspoon olive oil. Stir to dissolve.

Add 1 lb rigatoni to boiling water and cook uncovered, stirring occasionally, until al dente according to package instructions (usually 10–12 minutes). Begin checking 1–2 minutes before the package time to avoid overcooking.

Reserve 1 cup of the pasta cooking water, then drain the rigatoni in a colander. Do not rinse. Return drained pasta to the empty pot and set aside, covered, to stay warm.

Sweat aromatics

While pasta cooks, heat 2 tablespoons extra-virgin olive oil in a large sauté pan or shallow saucepan over medium heat. Add 1 cup finely diced yellow onion and a pinch of salt. Cook, stirring occasionally, until translucent and soft, about 5–7 minutes.

Add garlic

Add 4 minced garlic cloves and cook for 30–45 seconds until fragrant, stirring constantly to prevent burning.

Build sauce

Stir in 2 tablespoons tomato paste and cook 1–2 minutes to caramelize and deepen flavor. Add the entire 28 oz crushed tomatoes, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon red pepper flakes (adjust to taste), and 1 teaspoon granulated sugar if using. Stir to combine.

Simmer

Pour in up to 1 cup reserved pasta water (or plain water if you haven’t reserved it) to thin the sauce. Bring to a gentle simmer, reduce heat to low, and let simmer uncovered for 12–15 minutes to meld flavors and slightly thicken. Season with 1 teaspoon salt and 1 teaspoon black pepper, taste and adjust seasoning as needed.

Combine pasta and sauce

Add the drained rigatoni to the simmering sauce. Toss gently with tongs or a spatula so pasta is evenly coated. If sauce seems too thick, add a splash of reserved pasta water until you reach a silky consistency (use up to the reserved 1 cup).

Enrich and finish

Remove the pan from heat and stir in 2 tablespoons unsalted butter until melted and incorporated. Add 1 tablespoon chopped fresh basil and 3/4 cup freshly grated Parmesan cheese, tossing to combine. Reserve a small amount of cheese for serving.

Taste and adjust: add salt, pepper, or red pepper flakes as needed. Serve immediately in warmed bowls and top with remaining Parmesan and extra basil if desired.