Rigatoni Recipe

Cook rigatoni

Bring a large pot of water to a rolling boil. Add 1 tbsp coarse salt. Add 1 lb rigatoni and cook according to package directions until al dente (usually 10–12 minutes). Reserve 1 cup of pasta cooking water, then drain the rigatoni and set aside.

Sweat aromatics

In a large deep skillet or sauté pan over medium heat, add 2 tbsp olive oil and 2 tbsp butter. When butter has melted and foam subsides, add 1 cup finely chopped onion. Sauté, stirring occasionally, until translucent and starting to brown at the edges, about 6–8 minutes. Add 3 tsp minced garlic and 1 tsp crushed red pepper flakes; cook, stirring, for 30–45 seconds until fragrant.

Brown sausage

Push the aromatics to one side of the pan and add the removed-casing sausage to the hot pan. Break it up with a wooden spoon and cook until browned and cooked through, about 6–8 minutes. Stir the sausage together with the onions and garlic so flavors combine.

Build sauce

Stir in 2 tbsp tomato paste and cook for 1–2 minutes to caramelize slightly. Add the entire 28 oz can of crushed tomatoes, 1 tsp dried oregano, and 1 tsp salt. Bring to a simmer, then reduce heat to low and let simmer gently for 12–15 minutes, stirring occasionally. If the tomatoes taste too acidic, stir in 1 tsp granulated sugar. If you prefer a creamier sauce, stir in 1 cup heavy cream toward the end of simmering and heat through (2–3 minutes).

Finish sauce

Stir in 1 cup chopped fresh basil and adjust seasoning with 1 tsp freshly ground black pepper and additional salt to taste. If the sauce is too thick, loosen it with some reserved pasta cooking water, adding a few tablespoons at a time until desired consistency is reached.

Add the drained rigatoni directly to the sauce in the skillet. Toss or gently stir to coat the pasta evenly, adding reserved pasta water as needed to create a glossy sauce that clings to the rigatoni (use up to the reserved 1 cup). Cook together over low heat for 1–2 minutes so the pasta absorbs some sauce.

Remove from heat and stir in 1 cup grated Parmesan cheese until melted and incorporated. Taste and adjust seasoning. Transfer to a serving platter or individual bowls. Garnish with 2 tbsp chopped fresh parsley and a drizzle of 1 tsp extra-virgin olive oil. Offer extra grated Parmesan at the table.