Charred Garlic San Marzano Rigatoni

Charred Garlic San Marzano Rigatoni: rigatoni simmered in crushed San Marzano tomatoes and slowly softened garlic, then tossed off the heat with cold cubed butter and finely grated Parmigiano-Reggiano so the sauce turns glossy.

By OnMyKitchen · 25 mins total (8 mins prep · 17 mins cook) · Yield: 4 servings

Illustrative image for Charred Garlic San Marzano Rigatoni
Illustrative image, not a photo of this exact dish. Compiled from standard cooking technique (read the editorial policy).
Servings:

Ingredients (4 Servings)

Suggested Cookware

Estimated per serving: 580 kcal · 21g protein · 74g carbs · 22g fat

Method (25 Mins Total)

  1. 1. Sweat the Diced Onion & Sliced Garlic Gently

    Warm the olive oil in a 5.5-quart Dutch oven over medium-low heat. Add the diced onion, sliced garlic, and a pinch of salt, and cook for 7 minutes, until soft and sweet without browning the garlic.

  2. 2. Simmer the Tomatoes & Boil Rigatoni in Less Water

    Pour in the San Marzano tomatoes and simmer uncovered for 10 minutes. Meanwhile, boil the rigatoni in salted water, using about 3 quarts instead of 5 so the cooking water stays starchy. Drain it 2 minutes short of the package time and save a cup of the water.

    Tip: A light-colored pot interior makes it easier to see when the onion and garlic are translucent and golden.

  3. 3. Toss Off-Heat with Cold Butter & Finely Grated Cheese

    Transfer the rigatoni and 3/4 cup of the starchy pasta water into the tomato sauce and simmer briskly for 90 seconds. Pull the pot off the burner, add the cold cubed butter, grated Parmigiano, and torn basil, and stir rapidly until glossy.

Cooking Tips

  • Take the pot off the heat before adding the cheese. Hard cheese tends to clump and turn stringy in a very hot sauce.
  • Grate Parmigiano finely from a block. Pre-shredded bagged cheese often carries anti-caking starch or cellulose that can make a sauce grainy.
  • Boil the pasta in less water than usual. The cooking water ends up starchier, which helps bind the butter and tomatoes.
  • Add the butter cold and cubed, then stir fast. It melts slowly enough to emulsify into the sauce instead of separating.

Variations

Spicy, arrabbiata-style

Add 1 teaspoon crushed red pepper flakes or 1 tablespoon Calabrian chili paste to the olive oil for the last minute of softening the onion and garlic.

Creamier sauce without heavy cream

Stir in 2 tablespoons of full-fat Greek yogurt or mascarpone right after taking the pot off the burner.

No visible onion pieces

Halve a peeled yellow onion, simmer it whole in the tomatoes, and lift the halves out before tossing in the pasta.

This recipe is compiled from standard cooking technique and has not been lab-tested by OnMyKitchen. Nutrition figures are estimates.

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