Ingredients:

  • 1 lb (454g) Rigatoni or Penne pasta
  • 1 tbsp Kosher salt
  • 2 tbsp Extra Virgin Olive Oil
  • 3 cloves Garlic, minced
  • 1 medium Shallot, finely diced
  • 28 oz (800g) Crushed San Marzano Tomatoes
  • 1 cup (240ml) Heavy Whipping Cream
  • 1/2 cup Fresh Basil, torn
  • 1 tsp Red Pepper Flakes
  • 2 cups (225g) Shredded Low-Moisture Mozzarella
  • 1/2 cup (50g) Freshly Grated Parmesan
  • 1/4 cup Panko Breadcrumbs (optional)

Instructions:

  1. Preheat your oven to 400°F (200°C). Bring a large pot of water to a boil and add the kosher salt.
  2. Boil the pasta for 80% of the package's recommended time until it is slightly firmer than al dente. Reserve 1 cup of starchy pasta water before draining.
  3. In a large high-sided skillet or Dutch oven, heat the olive oil over medium heat. Sauté the diced shallots and minced garlic until soft and fragrant, about 3 minutes.
  4. Pour in the crushed tomatoes and red pepper flakes. Simmer for 10 minutes to allow the flavors to meld and the sauce to thicken slightly.
  5. Lower the heat and slowly stream in the heavy whipping cream, stirring constantly to create a stabilized emulsion. Stir in the fresh torn basil.
  6. Add the par-boiled pasta to the sauce. If the sauce is too thick, add the reserved pasta water 1/4 cup at a time until the sauce clings to the noodles.
  7. Transfer the mixture to a 9x13 inch ceramic baking dish. Top evenly with shredded mozzarella and grated Parmesan (and panko if using).
  8. Bake for 15-20 minutes, or until the cheese is bubbling and has developed a deep golden-brown crust. Let rest for 5 minutes before serving.