Rigatoni with Spicy Tomato Cream Sauce and Stracciatella

Ingredients

• 400 g dried rigatoni
• 2 tbsp kosher salt, for pasta water
• 3 tbsp extra-virgin olive oil
• 2 tbsp unsalted butter
• 1 whole small yellow onion, finely diced
• 5 whole garlic cloves, thinly sliced
• 3 tbsp tomato paste
• 1 tsp crushed red pepper flakes
• 1 can canned whole San Marzano tomatoes (28 oz)
• 1/2 cup heavy cream
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp granulated sugar (optional, to balance acidity)
• 250 g fresh stracciatella cheese
• 15 leaves fresh basil leaves, large and small
• 1 tbsp extra-virgin olive oil, for finishing drizzle
• 1/4 tsp flaky sea salt (such as Maldon)

Instructions

1. 1

   Finely dice the yellow onion into roughly 1/4-inch pieces and thinly slice all 5 garlic cloves. Set them aside together on your cutting board — they'll go into the pan at different moments so keep them close. Pull your stracciatella out of the refrigerator and set it at room temperature so it softens and becomes luxuriously creamy by the time you plate.

2. 2

   Open the can of San Marzano tomatoes and crush them by hand directly into a medium bowl — reach in and squeeze each tomato until it breaks apart into rough chunks, releasing all the juices. This gives you a rustic, uneven texture that will later blend into a velvety sauce. Set aside.

3. 3

   Set your 12-inch skillet over medium heat. Add the 3 tablespoons of extra-virgin olive oil and 2 tablespoons of butter. When the butter is fully melted and the mixture begins to shimmer and foam lightly (about 1 minute), add the diced onion. Stir to coat and let cook, stirring occasionally, until the onion is completely translucent, softened, and just beginning to turn golden at the edges — about 7 to 8 minutes. Don't rush this; a properly softened onion is the flavor foundation of the sauce.

4. 4

   Add the sliced garlic to the pan and stir it into the onion. Cook for 1 to 2 minutes, stirring frequently — you want the garlic to turn fragrant and barely golden at the edges, not brown. If it starts browning too quickly, lower the heat to medium-low.

5. 5

   Push the onion and garlic to the edges of the pan and add the 3 tablespoons of tomato paste directly to the center, pressing it flat against the hot surface. Let it cook undisturbed for 1 minute until it darkens from bright red to a deep brick-red color and smells almost caramel-like. Then stir it into the onion mixture and add the 1 teaspoon of crushed red pepper flakes, stirring everything together for another 30 seconds to bloom the pepper in the fat.

6. 6

   Add the hand-crushed San Marzano tomatoes and all their juices to the skillet. Stir well to incorporate the tomato paste and onion base. Bring the sauce to a lively simmer over medium heat, then reduce to medium-low. Cook uncovered, stirring every 3 to 4 minutes, for 20 minutes — the sauce should reduce slightly, deepen in color to a rich orange-red, and the fat should begin to pool lightly on the surface. Season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Taste, and if the tomatoes taste overly acidic, stir in 1/2 teaspoon of sugar.

7. 7

   Use an immersion blender directly in the pan (or carefully transfer the sauce to a countertop blender in batches, removing the center lid cap and covering with a towel to vent steam safely) and blend until completely smooth and silky — about 30 to 45 seconds. Return to medium-low heat if using a countertop blender.

8. 8

   Pour in the 1/2 cup of heavy cream and stir gently until fully incorporated. The sauce will transform into a stunning deep-orange, creamy consistency. Let it simmer on low for 3 to 4 more minutes, stirring occasionally, until the cream is fully integrated and the sauce coats the back of a spoon. Keep warm on the lowest heat setting while you cook the pasta.

9. 9

   While the sauce is simmering (step 6), bring a large 6-quart pot of water to a full rolling boil over high heat. Once boiling vigorously, add 2 tablespoons of kosher salt — the water should taste pleasantly salty like mild sea water. Add the 400g of dried rigatoni and stir immediately to prevent sticking.

10. 10

    Cook the rigatoni for 2 minutes less than the package's al dente time (typically 8 to 9 minutes for most brands, so pull at 6 to 7 minutes). The pasta should be cooked through but with a distinct firm bite at the center — it will finish cooking in the sauce. Before draining, use a ladle to scoop out 1 full cup of starchy pasta water and set it aside. Drain the rigatoni in a colander but do not rinse — the surface starch helps the sauce cling.

11. 11

    Increase the heat under the sauce skillet to medium. Add the drained rigatoni directly into the sauce and toss vigorously with the wooden spoon to coat every tube completely. Add 1/4 cup of the reserved pasta water and continue tossing — the water will help the sauce emulsify and cling to the rigatoni rather than pool at the bottom. Cook together for 2 minutes, tossing constantly. If the sauce looks too thick or begins to stick, splash in more pasta water a tablespoon at a time. The finished pasta should be glossy, every piece deeply coated in the orange sauce, and the sauce should move with the pasta rather than sit beneath it.

12. 12

    Divide the rigatoni among 4 wide, shallow bowls using tongs or a large spoon, twisting and mounding it slightly in the center of each bowl. Work quickly so everything stays hot.

13. 13

    Take the stracciatella and use a large spoon to pull generous, irregular cloud-like dollops — about 60g per portion — and drape them directly over the top of the hot pasta. Don't stir or mix; the contrast of the creamy white cheese against the vivid orange pasta is both visually stunning and texturally essential. The heat from the rigatoni will gently warm the cheese at the edges while keeping the center cool and milky.

14. 14

    Tuck 3 to 4 fresh basil leaves (a mix of whole large leaves and smaller ones) into and around the stracciatella dollops. Finish each bowl with a light drizzle of extra-virgin olive oil — about 3/4 teaspoon per bowl — and a pinch of flaky sea salt over the stracciatella. Serve immediately while the pasta is hot and the cheese is still lush.

Tools you’ll need

• large pot (6-quart or larger) for boiling pasta
• 12-inch stainless steel or enameled cast iron skillet
• wooden spoon or heat-resistant silicone spatula
• sharp chef's knife
• cutting board
• box grater or microplane
• ladle
• colander
• blender or immersion blender
• measuring spoons
• measuring cups
• large serving bowl or 4 wide shallow pasta bowls

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