Ingredients

2 tablespoons unsalted butter

2 tablespoons olive oil

3 medium shallots, diced

6 cloves garlic, minced

1 teaspoon crushed red pepper (more to taste)

16 oz rigatoni pasta, uncooked

3 cups chicken broth or vegetable broth

32 oz good quality marinara sauce

1 teaspoon kosher salt (more to taste)

1 cup heavy cream

½ cup freshly grated parmesan cheese, plus more for serving

¼ cup fresh basil, chopped

Instructions

Step 1: Place the butter and olive oil in a pot or Dutch oven over medium-high heat. As the butter melts, add the diced shallots and cook for 3–5 minutes until softened.

Step 2: Add the minced garlic and crushed red pepper. Stir frequently and cook for 1 minute, making sure the garlic and shallots do not burn.

Step 3: Add the rigatoni to the pan, then pour in the marinara sauce, broth, and salt. Stir to combine everything evenly.

Step 4: Bring the mixture to a gentle boil, then cover and reduce the heat to medium-low. Let the pasta cook for 12–13 minutes until tender.

Step 5: When the rigatoni is cooked perfectly, stir in the heavy cream and freshly grated parmesan cheese. Cook over medium heat for 2–3 minutes more until the sauce thickens and comes together.

Step 6: Remove from heat and garnish with chopped fresh basil and extra parmesan before serving.

Tips & Variations

For a vegetarian version, use vegetable broth instead of chicken broth.

Add cooked sausage or grilled chicken for extra protein and heartiness.

If you prefer less heat, reduce the crushed red pepper to ½ teaspoon or omit entirely.

Fresh basil can be substituted with parsley or oregano for a different herb flavor.

FAQs

Can I use a different pasta shape?

Yes, this recipe works well with other sturdy pasta like penne, ziti, or shells that can hold the creamy sauce.

Is it possible to make this dish vegan?

To make it vegan, substitute butter with a plant-based margarine, use a vegan cream alternative, and replace parmesan with a vegan cheese or nutritional yeast.