Ingredients
Equipment
Method
- Fill a large pot with 6 quarts of water and bring it to a rolling boil over high heat. Salt the water generously so it tastes like the sea.
- Add the rigatoni to boiling water and stir immediately to prevent sticking. Cook for one minute less than the package directions call for.
- While the pasta cooks, mince your garlic finely and have the red pepper flakes within arm's reach.
- Heat olive oil in a large skillet over medium heat for about 30 seconds, then add minced garlic and red pepper flakes. Stir constantly for 60 to 90 seconds until the garlic turns pale golden and fragrant.
- Pour in the crushed tomatoes and stir well to combine with the garlic oil. Reduce heat to medium-low and let the sauce simmer gently for about 5 minutes.
- Reserve 1 cup of pasta water in a separate container before draining the rigatoni in a colander.
- Add the drained rigatoni to the tomato sauce and toss well using tongs, coating every piece. Add about 1/4 cup of reserved pasta water and stir for one minute.
- Reduce heat to low, then pour in the heavy cream and add the butter in small pieces. Stir constantly for about 2 minutes until the cream and butter meld into the sauce.
- Taste the pasta and adjust salt and black pepper as needed. If the sauce seems too thick, add a splash more pasta water and stir.
- Divide the pasta among bowls and top with fresh torn basil and grated Pecorino Romano cheese. Serve immediately.
Notes
Do not drain your pasta completely dry and do not discard that starchy pasta water; it is the secret ingredient that transforms a good sauce into one that clings to every strand. Cook the pasta one minute under package directions so it finishes in the sauce. Toast your garlic and red pepper flakes gently without rushing. Finish with butter and cream on low heat only to prevent curdling. Serve immediately in warm bowls for best results.