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1. Bring a large pot of water to a rolling boil, add salt, then add the rigatoni and cook until just al dente, stirring occasionally.
10 oz rigatoni pasta,
1 tbsp salt
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2. Reserve some pasta cooking water, then drain the rigatoni and set aside while you prepare the sauce.
0.8 cup pasta cooking water
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3. Finely chop the yellow onion and mince the garlic cloves.
0.5 piece yellow onion,
3 clove garlic clove
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4. Heat olive oil and unsalted butter in a large skillet over medium heat until the butter is melted and foamy.
2 tbsp olive oil,
2 tbsp unsalted butter
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5. Add the chopped onion to the skillet and cook, stirring, until soft and translucent, without browning.
0.5 piece yellow onion
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6. Stir in the minced garlic and cook briefly until fragrant.
3 clove garlic clove
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7. Add the Calabrian chilli paste and tomato paste, stirring and cooking until the mixture darkens slightly and smells sweet and spicy.
2.5 tbsp Calabrian chilli paste,
2 tbsp tomato paste
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8. Reduce the heat to medium-low, pour in the heavy cream, and whisk to fully combine with the chilli-tomato mixture.
1.2 cup heavy cream
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9. Season the sauce with kosher salt and black pepper, and simmer gently, stirring, until slightly thickened and glossy.
0.8 tsp kosher salt,
0.5 tsp black pepper
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10. Whisk in some of the grated Parmesan cheese off the heat until melted and smooth, then thin the sauce gradually with splashes of pasta cooking water until it is silky and coats the back of a spoon.
0.8 cup pasta cooking water,
1.2 cup Parmesan cheese, finely grated
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11. Add the drained rigatoni directly to the skillet with the sauce, tossing over low heat until every piece is well coated and the sauce clings nicely; adjust with a bit more pasta water if needed for a velvety consistency.
10 oz rigatoni pasta,
0.8 cup pasta cooking water
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12. Stir in the remaining grated Parmesan cheese until melted, then adjust seasoning with additional kosher salt and black pepper to taste; add a pinch of red pepper flakes if you want extra heat and a splash of lemon juice for brightness, tossing well.
1.2 cup Parmesan cheese, finely grated,
0.8 tsp kosher salt,
0.5 tsp black pepper,
0.1 tsp red pepper flakes (optional, extra heat),
1 tsp lemon juice (optional)
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13. Divide the creamy Calabrian chilli rigatoni among warm bowls and garnish with torn fresh basil leaves before serving.
6 piece fresh basil leaves (optional garnish)
By mansi