James' Comfort Pasta
I love this pasta on a cold, foggy San Francisco night. It's easy to make and is extremely comforting and satisfying. You can pair it with any good quality dry pasta or make your own fresh pappardelle or ravioli.
Ingredients
- 1 pound best quality dried rigatoni (Rustichella brand recommended)
- 1 (28-ounce) can whole San Marzano tomatoes
- 4 cloves of garlic, coarsely sliced
- 1 cup heavy cream
- 2 tablespoons extra virgin olive oil
- 1-2 tablespoons hot red pepper flakes
- Salt, to taste
- Parmigiano Reggiano for grating
Instructions
- Pour the canned tomatoes into a bowl and gently crush with your hands.
- In a large sauté pan, heat the olive oil over medium-high heat. Add the garlic and sweat for 30 seconds until translucent but not brown.
- Turn off the heat and wait 30 seconds. Add the crushed tomatoes and stir through.
- Turn heat back on high and bring to a boil. Lower to a gentle simmer. Add 1 tablespoon of salt. Cook for 20-30 minutes until the mixture has a nice sheen.
- Bring a large pot of water to a boil with 3-4 tablespoons of Kosher salt. Drop your pasta, draining 1-2 minutes before al dente.
- Bring sauce back to a boil. Add chili flakes and stir. Pour in the heavy cream and cook over medium-high heat for 4-5 minutes until reduced.
- Drain pasta and add to the sauce. Toss over high heat for 1 minute. Serve on warmed plates with freshly grated Parmigiano Reggiano.
💡 James' Tip
The key to this dish is turning off the heat before adding the tomatoes to the garlic — this prevents the garlic from burning and turning bitter.
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