Rigatoni al Ragù
Bronze-die rigatoni finished in Sunday Ragù with a proper mantecatura — pasta water, butter, and Parmigiano tossed off-heat for a glossy, clinging sauce.
- rigatoni, bronze-die cut1 lb
- kosher salt, per gallon water2 tbsp
- Sunday Ragù3 cups
- reserved pasta water2 cups
- unsalted butter, cold1 tbsp
- Parmigiano-Reggiano, finely grated
- fresh basil leaves, torn
- extra-virgin olive oil
- black pepper
- 1
Warm your serving plates in a low oven (or the Breville on warm) while you cook — pasta cools fast on cold plates.
low - 2
Bring a large pot to a rolling boil. Salt at 2 tbsp kosher salt per gallon — it should taste like the sea. Cook the rigatoni 2 minutes less than package directions; it should be firm and underdone. Scoop out 2 cups pasta water before draining.
high - 3
Warm 3 cups of Sunday Ragù in the 14.25-inch skillet over medium heat. Add the drained rigatoni plus ½ cup pasta water. Toss vigorously, swirling the pan, 1–2 minutes until the starch and fat emulsify into a glossy coat that clings to every ridge. Add more pasta water if dry.
medium - 4
Kill the heat. Add the cold butter and a small handful of grated Parmigiano and toss until glossy and creamy. Never rinse the pasta — you'd wash away the binding starch.
- 5
Twist the pasta into a tall mound on each warm plate with tongs. Spoon a little extra ragù on top. Finish with grated Parmigiano, torn basil, a thin drizzle of olive oil, and cracked black pepper. Serve immediately.
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