Rigatoni Recipe

Bring water to a boil

In a large pot, bring 4 liters of water to a rolling boil. Add 1 tablespoon salt once boiling.

Cook rigatoni

Add 1 lb rigatoni and cook according to package instructions for al dente (usually 10–12 minutes). Reserve 1 cup of pasta cooking water, then drain the rigatoni and set aside.

Sweat aromatics

While the pasta cooks, heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium heat. Add 1 cup finely chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 5–7 minutes. Add 3 cloves minced garlic and cook 30–45 seconds until fragrant.

Build tomato base

Stir in 2 tablespoons tomato paste and cook 1–2 minutes, stirring constantly, to caramelize and deepen the flavor.

Add tomatoes and seasonings

Pour in the 28 oz crushed tomatoes. Add 1 tsp dried oregano, 1 tsp dried basil, 1 tsp red pepper flakes, 1 tsp sugar, 1 tsp salt, and 1 tsp black pepper. Stir to combine.

Simmer

Bring the sauce to a gentle simmer, then reduce heat to low and simmer uncovered for 12–15 minutes, stirring occasionally so it doesn't stick. If the sauce becomes too thick, add up to 1 cup reserved pasta water (or plain water) 1/4 cup at a time to reach a silky consistency.

Enrich sauce (optional)

If you want a creamier sauce, stir in 1/2 cup heavy cream and simmer 2–3 minutes until warmed through and slightly thickened.

Combine pasta and sauce

Add the drained rigatoni to the skillet with the sauce. Toss gently over low heat for 1–2 minutes so the pasta absorbs the sauce. If needed, add a splash of reserved pasta water to loosen and help the sauce cling.

Add cheese and basil

Remove from heat and stir in 3/4 cup grated Parmesan and 1/4 cup torn fresh basil until combined. Drizzle 1 teaspoon olive oil over the finished pasta.

Serve

Portion rigatoni into bowls, top with additional grated Parmesan and basil if desired, and serve immediately.