Homemade Rigatoni Pasta With Tomato And Chilli Recipe

Bring water to boil

Fill a large pot with 4–5 liters of water and bring to a rolling boil. Add 1 tbsp salt to the water.

Cook rigatoni

Add 400 g rigatoni to the boiling water and cook according to package instructions until just shy of al dente (about 1–2 minutes less than package time). Reserve 1 cup (240 ml) of pasta cooking water, then drain the rigatoni, tossing with 1 tsp olive oil if desired to prevent sticking.

Prepare ingredients

While the water heats and pasta cooks, thinly slice 4 garlic cloves and 1 fresh red chili. Crush the canned tomatoes by hand in a bowl (or pulse briefly in a blender for a smoother texture).

Infuse oil

In a wide, deep skillet or sauté pan over medium heat, add 3 tbsp extra-virgin olive oil. When the oil shimmers (about 1 minute), add the sliced garlic and fresh chili. Sauté gently, stirring frequently, until the garlic is golden and fragrant (about 1–2 minutes). Be careful not to burn the garlic.

Add heat

Add 1 tsp red pepper flakes and stir for 15 seconds to bloom the spice in the oil.

Add tomatoes

Pour in the crushed canned tomatoes and add 1 tbsp tomato paste. Stir to combine and bring the sauce to a gentle simmer over medium-low heat.

Simmer and season

Simmer the sauce, uncovered, for 12–15 minutes, stirring occasionally, until it thickens slightly. Taste and add 1 tsp sugar if the tomatoes are too acidic. Season with 1 tsp salt and 1 tsp freshly ground black pepper. Add half of the torn basil leaves and stir.

Combine pasta and sauce

Add the drained rigatoni to the sauce pan. Toss well to coat, adding up to 1 cup (240 ml) reserved pasta cooking water a little at a time to loosen the sauce and help it cling to the pasta. Cook together over medium heat for 1–2 minutes so the pasta finishes cooking in the sauce and the flavors marry.

Enrich

Remove from heat and stir in 1 tbsp unsalted butter and 60 g freshly grated Parmesan or Pecorino until slightly melted and glossy. Adjust seasoning with additional salt and pepper if needed.

Garnish and serve

Plate the rigatoni and finish with the remaining torn basil leaves, 2 tbsp chopped parsley, a drizzle of 1 tsp extra-virgin olive oil, and an extra sprinkle of grated cheese to taste. Serve immediately.