Primo - Pasta Recipe

Boil pasta

Bring a large pot of water to a rolling boil. Add 1 tbsp kosher salt. Add 12 oz rigatoni and cook according to package for al dente (usually 10–12 minutes). Before draining, reserve 1 cup of the pasta cooking water, then drain the rigatoni and set aside.

Roast tomatoes

Preheat oven to 425°F (220°C). Halve the roma tomatoes lengthwise and place them cut side up on a rimmed baking sheet. Drizzle 1 tbsp olive oil over the tomatoes and sprinkle with a pinch of salt and black pepper. Roast for 20–25 minutes, until softened and edges begin to caramelize.

Sauté garlic

While tomatoes roast, heat 2 tbsp olive oil in a large skillet over medium heat. Add the thinly sliced garlic and cook, stirring, until fragrant and lightly golden (about 1–1.5 minutes). Add 1/4 tsp red pepper flakes and stir for 20 seconds. Be careful not to burn the garlic.

Build sauce

Add 1 tbsp tomato paste to the garlic and cook 1 minute, stirring to deepen the paste's flavor. Deglaze the pan with 2 tbsp white wine or stock, scraping up any browned bits. Add the roasted tomatoes (including any juices from the tray), break them up with a spoon, and simmer for 4–5 minutes to meld flavors. Season with 1 tsp salt and 1/2 tsp black pepper.

Finish sauce to pink

Reduce heat to low. Stir in 1/2 cup heavy cream and 1 tbsp butter, simmer gently for 2–3 minutes until the sauce takes on a light pink color. Add 1/2 cup grated Parmesan and stir until melted and incorporated. If the sauce is too thick, add up to 1/2–1 cup reserved pasta water a few tablespoons at a time to reach a silky consistency.

Combine pasta and sauce

Add the drained rigatoni to the skillet with the pink sauce. Toss gently over low heat until pasta is evenly coated, about 1–2 minutes. If needed, add more reserved pasta water to loosen the sauce so it clings to the rigatoni.

Plate the sauced rigatoni. Scatter 6 oz torn fresh mozzarella over the hot pasta so it softens slightly. Tear and sprinkle 1/2 cup fresh basil leaves on top. Drizzle 1 tsp extra-virgin olive oil over the finished dish and add an optional sprinkle of freshly grated Parmesan and extra red pepper flakes to taste.