Looking for a hearty, flavorful pasta dish to satisfy your cravings? Look no further than this giant rigatoni pasta in a rich tomato sauce. Infused with the bold flavors of garlic, red pepper flakes, and parmigiano regiano, this dish is sure to be a hit with both kids and adults alike. The secret to its creamy texture is the addition of pasta water, which helps to create a smooth and velvety sauce that perfectly coats each and every bite of rigatoni. Serve with a drizzle of finishing olive oil and a sprinkle of maldon salt for the perfect touch of flavor.
Ingredients:
1/2 lb Paccheri
1 tbsp kosher salt
2 tbsp semolina flour
1/4 cup olive oil
3 whole garlic cloves
1 tube tomato paste (4.5 oz)
1 tsp red pepper flakes
1 tsp dried basil
1 tsp dried oregano
1/2 cup parmigiano reggiano, finely grated
Finishing olive oil, maldon salt, and parmigiano reggiano to taste
Directions:
- Bring pasta water to a boil. Add salt and semolina until water develops a white foam on top. Add pasta to pot and set timer for 2 minutes less than packaging suggests.
- Heat a large pan on medium-high. Add Olive oil. Add garlic and red pepper flakes.
- Stir in tomato paste and sauté for a few min. Add basil and oregano. Add 1-2 ladles of pasta water and cover with lid for 1 min.
- Add pasta to pan on high heat, shaking and flipping until combined. Add 1-2 more small ladles or pasta water until loose and creamy.
- Turn off heat and add in parmigiano reggiano. Toss until creamy. Add 1 more small ladle pasta water if too thick.
- Plate pasta and top with finishing olive oil, maldon salt, and parmigiano reggiano.
