Ingredients
Equipment
Method
- Bring a large pot of heavily salted water to a rolling boil and cook rigatoni until al dente with a slight bite. Reserve 1 cup pasta water before draining.
- Heat olive oil and butter in large skillet over medium heat. Add minced garlic and cook 30-60 seconds, stirring constantly, just until fragrant and barely golden but not browned.
- Add crushed tomatoes, salt, pepper, and red pepper flakes if using. Simmer 5-7 minutes, stirring occasionally, until sauce thickens slightly and flavors meld.
- Remove skillet from heat and stir in heavy cream until sauce turns peachy-pink and smooth. Stir in parmesan until melted and sauce coats the back of a spoon.
- Add drained pasta and torn basil to sauce, tossing over low heat until every piece is coated. Add reserved pasta water if needed to loosen sauce. Serve with extra parmesan and basil.
Nutrition
Notes
Sauté garlic on medium heat only and remove from heat when fragrant to prevent burning. Burnt garlic will make the sauce bitter. Add cream off heat to prevent it from breaking and getting grainy. Reserve pasta water to adjust sauce consistency. The sauce thickens as it sits, so add cream or pasta water when reheating.