Rigatoni Recipe
charred tomatoes, garlic, calabrian chilies
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Ingredients
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Pasta
Sauce
Method
Cooking the Pasta
- 1
Boil Water
In a large pot, bring salted water to a boil over high heat.
- 2
Cook Rigatoni
Add the rigatoni pasta to the boiling water and cook according to package instructions until al dente, usually about 10-12 minutes.
- 3
Drain Pasta
Once cooked, reserve about 1 cup of pasta water, then drain the rigatoni and set aside.
Making the Sauce
- 4
Char the Tomatoes
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the cherry tomatoes and cook until they are charred and blistered, about 5-7 minutes.
- 5
Add Garlic and Chilies
Stir in the minced garlic and chopped Calabrian chilies, cooking for another 2-3 minutes until fragrant.
- 6
Combine Pasta and Sauce
Add the cooked rigatoni to the skillet and toss gently to combine with the sauce. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
- 7
Season and Serve
Stir in fresh basil, salt, and black pepper. Serve immediately, garnished with grated Parmesan cheese.