Rigatone Recipe

Bring 5 cups of water to a rolling boil in a large pot. Add 1 tablespoon kosher salt. Add 1 lb rigatoni and cook according to package instructions until al dente (usually 10–12 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

While the pasta cooks, heat 2 tablespoons olive oil and 1 tablespoon butter in a wide, heavy skillet over medium heat until butter foams.

Add 1 cup finely diced onion and cook until softened and translucent, about 5–6 minutes, stirring occasionally.

Add 3 minced garlic cloves and 1 teaspoon crushed red pepper flakes; cook 30–40 seconds until fragrant but not browned.

Push the aromatics to one side of the pan and add 3 tablespoons tomato paste. Cook the paste for 1–2 minutes, stirring, until it darkens slightly — this deepens the tomato flavor.

Stir the paste into the onions and garlic, then add the 14 oz can crushed tomatoes. Bring to a gentle simmer and cook 6–8 minutes to concentrate the sauce and remove raw tomato taste.

Reduce heat to low and stir in 1 cup heavy cream. Mix thoroughly until the sauce is smooth and glossy.

Add up to 1 cup reserved pasta cooking water in ¼-cup increments to loosen the sauce and reach a creamy consistency that will cling to the rigatoni. Taste and adjust seasoning with salt (to taste) and 1 teaspoon freshly ground black pepper.

If using optional add-ins (4 oz crisped pancetta or 1 cup sautéed mushrooms), add them now and stir to incorporate.

Add the drained rigatoni directly into the skillet with the sauce. Toss gently over low heat for 1–2 minutes so the pasta absorbs the sauce and the sauce thickens slightly. If needed, add a splash more pasta water to loosen.

Remove the pan from heat. Stir in 1 cup grated Parmesan until melted and the sauce becomes creamy and coats the pasta. If the sauce seems dry, add a tablespoon or two of reserved pasta water.

Taste and adjust with additional salt and pepper as needed. Stir in 1 tablespoon julienned basil and 1 tablespoon chopped parsley.

Serve immediately, garnished with extra grated Parmesan and a few torn basil leaves if desired.