Pasta Asciutta Recipe (Foolproof)
A simple Italian pasta asciutta with a silky tomato sauce that clings to every noodle instead of pooling in the bowl, tested three times to get the pasta-water ratio exactly right.
Servings: 4 servings
Calories: 480kcal
Ingredients
For the pasta:
- 1 lb rigatoni
- Kosher salt, for the pasta water
For the sauce:
- 3 tablespoon extra virgin olive oil
- 4 clove garlic, thinly sliced
- 1/4 teaspoon crushed red pepper flakes (optional)
- 2 tablespoon tomato paste
- 1 (28 oz) can San Marzano whole peeled tomatoes, crushed by hand
- Kosher salt and black pepper, to taste
- 2 tablespoon unsalted butter
- 1/2 cup freshly grated parmesan, plus more for serving
- 1/4 cup reserved pasta water, added gradually
- Fresh basil leaves, torn, for serving
Instructions
- Bring a large pot of generously salted water to a boil. Add the rigatoni and cook 1–2 minutes less than the package instructions for al dente. Reserve at least 1 cup of the pasta water before draining.
- While the pasta cooks, warm the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes, cooking 60–90 seconds until golden and fragrant. Remove from heat immediately if it starts to brown.
- Stir in the tomato paste and cook 30 seconds until it darkens slightly. Add the crushed San Marzano tomatoes and stir to combine.
- Simmer the sauce uncovered for 12–15 minutes, breaking up the tomatoes with a spoon, until thickened enough to coat the back of the spoon. Season with salt and pepper.
- Add the drained pasta directly to the skillet. Toss over low heat, adding the reserved pasta water a splash at a time, until the sauce clings evenly with no pooled liquid.
- Remove the pan from the heat. Stir in the butter until melted, then add the parmesan and toss again. Top with torn basil and serve immediately.
Notes
- Add the pasta water gradually, not all at once — this is the step that determines whether your sauce clings or turns soupy. See the Controlled Test section in the post for exact results.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet with a splash of water to loosen the sauce back up.