Ingredients
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4 tablespoons olive oil
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1 cup diced onion
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1 teaspoon salt, plus more to taste
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2 garlic cloves, crushed (or more to taste)
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1 pinch chilli flakes
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1 can (794 g / 28 oz) San Marzano tomatoes, blended smooth
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240 mL (1 cup) water (to rinse out the tomato can)
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225 g (8 oz) uncooked rigatoni pasta
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½ cup fresh basil leaves, thinly sliced
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4 tablespoons cold butter, cubed
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1 cup grated Parmigiano-Reggiano cheese, plus more for serving
01
Prepare the sauce
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Heat olive oil in a saucepan over medium-high heat. Add the onion and salt, and cook until translucent, about 5 minutes.
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Stir in the garlic and cook for 1 minute. Add the chilli flakes, blended tomatoes, and water.
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Bring to a simmer, then reduce the heat to medium or medium-low. Simmer gently, stirring occasionally, for 45–60 minutes. Reduce heat to low when done.
02
Pasta
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Bring a large pot of lightly salted water to a boil. Add the rigatoni and cook until it’s about 5 minutes from being done (still firm to the bite).
03
Finish sauce
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Add two-thirds of the basil to the sauce and stir. Mix in the cubed butter until melted, then gradually add the cheese in three increments, stirring until fully incorporated.
04
Serve
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Drain the rigatoni and transfer it to the sauce. Stir until the pasta is evenly coated.
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Serve hot, topped with the remaining basil and an extra sprinkle of grated Parmigiano-Reggiano.
