Rigatoni Recipe

Bring a large pot (at least 4–6 quarts) of water to a rolling boil. 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 rigatoni and set aside. Do not rinse.

Sweat vegetables

Heat 2 tbs olive oil in a large deep skillet or Dutch oven over medium heat. Add 1 cup chopped onion, 0.5 cup grated carrot, and 0.5 cup chopped celery. Cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add 4 minced garlic cloves and cook 30 seconds until fragrant.

Brown meat

Push the vegetables to the side, increase heat to medium-high, add 1 lb ground beef (or beef/pork mix). Break up with a spoon and cook until nicely browned with no pink, about 6–8 minutes. Drain excess fat if there is a lot, reserving a little for flavor.

Build sauce

Stir in 2 tbs tomato paste and cook 1–2 minutes to caramelize. Add 28 oz crushed tomatoes, 1 cup water or low-sodium broth, 1 tsp salt, 0.5 tsp black pepper, 1 tsp dried oregano, 1 tsp dried basil, 0.25 tsp red pepper flakes, and 1 bay leaf. Bring to a gentle simmer.

Simmer

Reduce heat to low and simmer, partially covered, for 25–35 minutes, stirring occasionally. If sauce reduces too much, add reserved pasta water a few tablespoons at a time. In the last 5 minutes, stir in 2 tbs chopped fresh basil if using. Remove bay leaf before serving.

Finish and toss

Taste and adjust seasoning. Add drained rigatoni to the sauce and toss over medium-low heat for 1–2 minutes to coat; add up to 0.5 cup reserved pasta water if needed to loosen. Serve topped with 0.5 cup grated Parmesan and chopped basil or parsley.

Infuse oil & garlic

Heat 2 tbs olive oil in a saucepan over medium heat. Add 4 thinly sliced garlic cloves and cook until pale golden and fragrant, about 1–1.5 minutes; do not let brown.

Add tomatoes

Stir in 28 oz crushed tomatoes and 1 tbs tomato paste. Add 1 tsp salt, 0.25 tsp black pepper, 1 tsp dried oregano, 0.125 tsp red pepper flakes and 0.5 tsp sugar if using. Bring to a simmer.

Simmer & finish

Reduce heat to low and simmer, uncovered, 15–20 minutes to thicken slightly. Stir in 2 tbs torn fresh basil at the end. Toss the drained rigatoni with the marinara, adding reserved pasta water as needed (2–4 tbs) to reach desired consistency. Serve with 0.5 cup grated Parmesan.

Make sauce

In a wide sauté pan over low–medium heat, melt 4 tbs unsalted butter. Add 2 minced garlic cloves and cook 30 seconds until fragrant. Pour in 1 cup heavy cream and bring to a gentle simmer (do not boil). Simmer 3–4 minutes to slightly thicken.

Add cheese & season

Turn heat to low and whisk in 1 cup finely grated Parmesan a handful at a time until smooth and velvety. Season with 0.5 tsp freshly ground black pepper and 0.5 tsp salt. If sauce is too thick, loosen with reserved pasta water 2–4 tbs.

Toss & serve

Add drained rigatoni to the pan and toss gently over low heat until coated, 1–2 minutes. Stir in 2 tbs chopped parsley. Serve immediately with extra grated Parmesan.

Sweat aromatics

Heat 1 tbs olive oil and 1 tbs butter in a skillet over medium heat. Add 0.5 cup finely chopped onion and cook until translucent, 5–6 minutes. Add 3 minced garlic cloves and cook 30–45 seconds.

Tomato base

Add 2 tbs tomato paste and cook 1–2 minutes until it darkens slightly. Stir in 14 oz crushed tomatoes and 0.5 cup vodka. Increase heat to medium-high and simmer 6–8 minutes to cook off most alcohol and meld flavors.

Finish with cream

Reduce heat to low and stir in 0.5 cup heavy cream, 0.125 tsp red pepper flakes, 1 tsp salt, and 0.5 tsp black pepper. Simmer gently 3–4 minutes until slightly thickened. Taste and adjust seasoning.

Toss with pasta

Add drained rigatoni and toss to coat, adding reserved pasta water 2–4 tbs if needed. Serve with 0.5 cup grated Parmesan and a drizzle of extra-virgin olive oil and chopped basil.

Sweat aromatics

Heat 1 tbs olive oil in a skillet over medium heat. Add 0.5 cup finely chopped onion and cook until softened, 5–6 minutes. Add 3 minced garlic cloves and cook 30–45 seconds.

Tomato & vodka

Stir in 2 tbs tomato paste and cook 1–2 minutes. Add 14 oz crushed tomatoes and 0.5 cup vodka. Simmer over medium heat 6–8 minutes to integrate flavors.

Finish dairy-free

Lower heat and stir in 0.5 cup full-fat coconut milk or cashew cream and 2 tbs nutritional yeast (if using). Add 0.125 tsp red pepper flakes, 1 tsp salt and 0.5 tsp black pepper. Simmer 3–4 minutes until smooth and slightly thickened.

Toss & serve

Toss drained rigatoni with the vegan vodka sauce, using reserved pasta water 2–4 tbs to loosen if needed. Serve topped with chopped parsley and an optional drizzle of olive oil.

Regardless of sauce choice: taste and adjust salt and pepper. Plate the rigatoni, finish with 1 tsp extra-virgin olive oil if desired, 2 tbs chopped fresh basil or parsley, and 0.5 cup grated Parmesan or vegan alternative. Serve immediately.