Rigatoni Pomodoro Recipe

Bring 4 quarts (4 L) of water to a rolling boil in a large pot. Add 1 tablespoon of salt once boiling.

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

While the pasta cooks, heat 3 tablespoons extra-virgin olive oil in a large skillet over medium heat until shimmering.

Add the thinly sliced 3 garlic cloves and the finely chopped shallot. Cook, stirring, until fragrant and the shallot is softened, about 2–3 minutes. Do not let the garlic brown.

Add 1.5 cups halved cherry tomatoes to the skillet. Increase heat to medium-high and cook, stirring occasionally, until the tomatoes begin to soften and release juices, about 4–6 minutes.

If using, stir in 1 cup crushed San Marzano tomatoes (or canned plum tomatoes) and 1 teaspoon tomato paste. Reduce heat to medium and simmer for 3–4 minutes to combine flavors.

Season the sauce with 1/4 teaspoon red pepper flakes, 3/4 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Taste and adjust seasoning as needed.

Add about 1 cup of the reserved pasta cooking water to the sauce. Bring to a gentle simmer; this will loosen the sauce and help it cling to the pasta.

Stir in 3/4 cup torn fresh basil leaves and, if using, 1 tablespoon butter to enrich the sauce. Cook for another 1 minute until basil wilts and the sauce is glossy.

Add the drained rigatoni to the skillet with the sauce. Toss vigorously for 1–2 minutes so the pasta is fully coated; add a splash more pasta water if needed to reach desired consistency.

Remove from heat and stir in 1/2 cup freshly grated Parmigiano-Reggiano until incorporated. Taste and adjust salt, pepper, and red pepper flakes if necessary.

Serve immediately, garnished with extra torn basil leaves and additional grated cheese as desired.