Ingredients:

  • 12 oz (340g) rigatoni pasta
  • 4 qts (3.8L) water
  • 1 tbsp (15g) sea salt
  • 2 tbsp (30ml) extra virgin olive oil
  • 3 cloves (15g) garlic, minced
  • 1 can (14.5 oz / 411g) crushed tomatoes
  • 1/2 cup (120ml) light cream
  • 1/4 cup (30g) grated Parmesan cheese
  • 1/2 tsp (2g) dried oregano
  • 1/4 tsp (1g) red pepper flakes

Instructions:

  1. Heat the olive oil in a deep skillet over medium heat. Add the minced garlic and red pepper flakes, sautéing for 1-2 minutes until fragrant and translucent.
  2. Pour in the crushed tomatoes and dried oregano. Lower the heat and simmer gently for 10 minutes until the sauce thickens.
  3. Boil the rigatoni in salted water until just before al dente. Reserve 1/2 cup (120ml) of the starchy pasta water before draining the pasta.
  4. Stir the light cream and grated Parmesan cheese into the simmering tomato sauce.
  5. Toss in the cooked rigatoni and the reserved pasta water. Stir vigorously over medium heat for 2 minutes until the sauce is glossy and clings to the pasta.