Primo - Pasta Recipe
Rigatoni, fresh garlic, roasted tomato, pink sauce, topped with basil and fresh mozzarella.
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Ingredients
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Pasta
Sauce
Topping & Finish
Method
Pasta
Boil pasta
Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt. Add 12 oz rigatoni and cook according to package instructions until al dente (usually 10–12 minutes). Reserve 1 cup of pasta cooking water, then drain the rigatoni and set aside.
Sauce
Sweat aromatics
In a large skillet or sauté pan over medium heat, add 2 tablespoons extra-virgin olive oil and 1 tablespoon unsalted butter. When butter melts, add 1 finely chopped shallot and sauté until translucent, about 2–3 minutes. Add 4 minced cloves garlic and 1 teaspoon red pepper flakes; cook, stirring, until fragrant, about 30–45 seconds, taking care not to brown the garlic.
Build roasted tomato base
Add 2 cups chopped roasted tomatoes and 1 tablespoon tomato paste to the skillet. Stir to combine and cook 3–4 minutes, smashing larger tomato pieces with the back of a spoon so the sauce becomes cohesive. Add 1 teaspoon granulated sugar to balance acidity.
Finish pink sauce
Lower heat to medium-low and pour in 1 cup heavy cream, stirring to combine with the tomato base. Simmer gently 4–5 minutes until slightly thickened. Stir in 1 cup grated Parmesan until melted and smooth. Season with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper; adjust to taste. If sauce is too thick, add reserved pasta cooking water, 2–4 tablespoons at a time, to reach a saucy but clingy consistency.
Add basil
Stir in 1 cup chiffonade fresh basil off heat, reserving a few leaves for garnish. Taste and adjust seasoning.
Combine & Finish
Toss pasta with sauce
Return the drained rigatoni to the pan with the pink sauce (or add the sauce to the pasta in the pasta pot). Toss over low heat for 1–2 minutes so the pasta absorbs sauce; add up to the reserved 1 cup pasta water as needed to loosen and coat the rigatoni. If desired, stir in 1 teaspoon extra-virgin olive oil to add gloss.
Plate and top
Divide the sauced rigatoni among serving plates. Top each portion with fresh mozzarella (total 8 oz — distribute evenly, tucking some into the hot pasta so it softens). Scatter remaining fresh basil leaves on top and drizzle with a small amount of extra-virgin olive oil. Optionally finish with an extra sprinkle of grated Parmesan and a pinch of red pepper flakes.