Rigatoni W/ Tomato Basil Or Butter Recipe

Boil water

Pour 4 liters (about 16 cups) of water into a large pot, bring to a rolling boil over high heat, then add 2 tablespoons kosher salt.

Cook rigatoni

Add 1 lb rigatoni and cook according to package for al dente (usually 10–12 minutes). Stir occasionally to prevent sticking. Reserve 1 cup of pasta cooking water and then drain pasta, do not rinse.

Sweat aromatics

While pasta cooks, heat 2 tablespoons extra-virgin olive oil in a large skillet over medium heat. Add 3 thinly sliced garlic cloves and 1 finely chopped shallot. Cook, stirring, until softened and fragrant, about 2–3 minutes, without browning the garlic.

Add tomatoes and season

Stir in 28 oz crushed tomatoes and 1 tablespoon tomato paste. Add 1 teaspoon sugar, 1 teaspoon dried oregano, and 1 teaspoon red pepper flakes. Bring to a gentle simmer.

Simmer and adjust

Reduce heat to low and simmer, uncovered, 8–12 minutes, stirring occasionally, until slightly thickened. Season with 1 teaspoon salt and 1 teaspoon freshly ground black pepper to taste.

Finish with basil and pasta water

Tear and add 1 cup fresh basil leaves and pour in reserved 1 cup pasta cooking water a little at a time, stirring, until sauce is glossy and reaches desired consistency (you may not need the entire cup).

Combine with rigatoni

Add drained rigatoni to the skillet. Toss over medium-low heat for 1–2 minutes so the pasta absorbs the sauce and everything is evenly coated. If sauce seems dry, add a splash more reserved pasta water.

Serve

Divide onto plates and sprinkle with 1 cup grated Parmesan. Offer extra basil and red pepper flakes at the table.

Make herb butter

In a large sauté pan over low heat, melt 4 tablespoons unsalted butter. Add 1 minced garlic clove and cook 30–45 seconds until fragrant but not browned. Remove from heat and stir in 2 tablespoons finely chopped fresh parsley, 1/2 teaspoon lemon zest, 1/4 cup chiffonaded basil (if using), 1/2 teaspoon salt and 1/2 teaspoon freshly ground black pepper.

Toss with rigatoni

Add drained rigatoni to the buttered pan and toss to coat thoroughly. If needed, add 1–2 tablespoons reserved pasta water to loosen and create a silky coating.

Serve

Plate the rigatoni and finish with 1/2 cup grated Parmesan and additional basil or parsley as garnish.