Pasta Recipe

Boil pasta

Bring a large pot (or saucepan) of 4 cups water to a rolling boil. Stir in 1 tablespoon coarse salt. Add 12 oz rigatoni and cook according to package directions until just shy of al dente (about 10–12 minutes), stirring occasionally to prevent sticking.

Reserve cooking water

Before draining, ladle or measure out 1 cup of the hot pasta cooking water and set aside. Drain the pasta in a colander.

Make butter-Parmesan sauce

Return the hot, drained pasta to the pot over low heat. Add 4 tablespoons unsalted butter and 1 cup freshly grated Parmesan. Pour in 1/2 to 1 cup of the reserved pasta water gradually while tossing the pasta (use tongs or a spoon) until a smooth, glossy sauce forms that coats the rigatoni. Use less water for a thicker coating, more for a silkier sauce. Taste and adjust seasoning with salt and 1 teaspoon freshly ground black pepper.

Serve

Divide the pasta among plates or bowls. Finish with an extra 1/4 cup grated Parmesan and a grind of black pepper. Garnish with basil or parsley leaves if using.

Sauté aromatics

Heat 2 tablespoons olive oil in a medium skillet over medium heat. Add the finely chopped small onion and cook, stirring occasionally, until softened and translucent, 5–6 minutes. Add 3 minced garlic cloves and cook 30–45 seconds until fragrant, taking care not to brown.

Simmer sauce

Stir in 1 tablespoon tomato paste and cook 1 minute. Add a 14 oz can crushed tomatoes, 1 teaspoon dried oregano, 1/4 teaspoon red pepper flakes (if using), 1/2 teaspoon sugar (if using), and 1/2 teaspoon salt. Bring to a gentle simmer, reduce heat to low, and simmer uncovered for 10–15 minutes to thicken and meld flavors. Taste and adjust salt, acidity, or sweetness. Stir in torn fresh basil leaves at the end, if using.

Toss with pasta

Add the drained rigatoni to the tomato sauce, tossing gently to coat. If the sauce seems thick, add a splash of reserved pasta water to loosen. Serve with grated Parmesan and fresh herbs.

Prepare garlic butter

Preheat oven to 400°F (200°C). In a small bowl, combine 3 tablespoons softened unsalted butter, 2 minced garlic cloves, 1 tablespoon finely chopped parsley, 1 teaspoon olive oil, 1/4 teaspoon salt, and 2 tablespoons grated Parmesan (optional). Mix until smooth.

Assemble and bake

Slice the ciabatta baguette lengthwise or into 1-inch slices, depending on preference. Spread the garlic butter mixture evenly over the cut surfaces. Place on a baking sheet, cut side up, and bake in the preheated oven for 6–9 minutes until butter is melted and edges are golden. For extra crispness, broil for 1–2 minutes—watch closely to avoid burning.

Finish

Remove from oven, let cool slightly. Sprinkle with a little extra chopped parsley and serve alongside pasta.

If serving butter & Parmesan pasta: plate pasta and serve with garlic ciabatta on the side. If serving tomato sauce: toss pasta with sauce, plate, and top with extra Parmesan, cracked black pepper, and herbs. Serve garlic ciabatta warm. Leftover reserved pasta water can be discarded.