You’ve arrived at Nonna’s kitchen, 8 hours into her Sunday sauce.
Makes: 4 to 6 Servings
Ingredients
- 1/3 cup extra-virgin olive oil
- 3 cloves garlic, minced, grated, or sliced
- 1/2 teaspoon Calabrian chili paste
- 1 (28-ounce) can whole peeled tomatoes
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 pound fresh or dried rigatoni
- 2 loosely packed cups basil leaves, chopped
- 2 tablespoons butter
- 1 cup freshly grated Parmesan cheese
Method
- Heat the oil and garlic in a large skillet over medium. Once the garlic starts dancing, stir in the Calabrian chili paste and cook for 1 minute.
- Add the tomatoes and let fry in the oil, without stirring, for 2 minutes. Season with 1/2 teaspoon salt and a few grinds of fresh pepper.
- Simmer the sauce over medium heat, stirring occasionally, until it starts to thicken, about 20 minutes. Taste and season as desired.
- Bring a large pot of water to a boil, then salt it like the sea. Cook the pasta until al dente, according to package instructions. Reserve ½ cup of the pasta cooking water, then drain the pasta.
- Return the pasta to the large pot, then stir in the tomato sauce, reserved pasta water, and basil until the pasta is evenly coated.
- Add butter and Parmesan, tossing until melted. Season to taste, adding additional Calabrian chili, if desired. Serve garnished with additional basil and Parmesan.