Rigatoni Recipe

Boil the pasta

Bring a large pot of water (about 5–6 quarts) to a rolling boil. Add 1 tablespoon kosher salt. Add 1 lb rigatoni and cook according to package instructions until very al dente (about 1–2 minutes less than recommended). Stir occasionally to prevent sticking. Reserve 1 cup pasta cooking water, then drain the rigatoni and set aside.

Sweat aromatics

While the pasta cooks, heat 2 tablespoons extra-virgin olive oil and 1 tablespoon unsalted butter in a large deep skillet or sauté pan over medium heat until the butter foams. Add 1 cup finely diced yellow onion and a pinch of salt. Cook, stirring occasionally, until the onion is translucent and lightly golden, about 6–8 minutes. Add 3 cloves minced garlic and cook until fragrant, 30–45 seconds.

Build the tomato base

Stir in 2 tablespoons tomato paste and cook 1–2 minutes to caramelize. If using, add 1 tablespoon red wine now and let it reduce by half (about 1 minute). Add 1 (28 oz) can crushed tomatoes, 1 teaspoon dried oregano, 1 teaspoon red pepper flakes, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper. Bring to a gentle simmer, then reduce heat to low and let simmer, uncovered, for 10 minutes to meld flavors, stirring occasionally.

Finish the sauce with cream

Stir 1 cup heavy cream into the tomato sauce and simmer gently for 3–4 minutes until the color lightens to a pink-orange and the sauce is slightly thickened. Taste and adjust seasoning with additional salt or pepper if needed.

Combine pasta and sauce

Add the drained rigatoni to the skillet with the tomato-crema sauce. Toss gently to coat. If the sauce seems too thick or the pasta looks dry, add reserved pasta cooking water a few tablespoons at a time (up to 1 cup) until the sauce clings to the rigatoni and reaches a silky consistency.

Add cheese and basil

Remove the pan from heat. Stir in 1 cup finely grated Parmesan cheese until melted and incorporated. Fold in 1 cup torn fresh basil leaves. Drizzle 1 teaspoon extra-virgin olive oil over the pasta and toss briefly to combine.

Serve

Divide rigatoni among warm bowls. Offer extra grated Parmesan and torn basil at the table. Serve immediately.