Ingredients:

  • 1 lb Rigatoni pasta
  • 2 tbsp Sea salt
  • 2 tbsp Extra virgin olive oil
  • 3 cloves Garlic, thinly sliced
  • 1 small Shallot, finely minced
  • 0.5 tsp Red pepper flakes
  • 2 tbsp Concentrated tomato paste
  • 1.5 cups Tomato passata
  • 0.5 cup Full-fat Greek yogurt
  • 0.5 cup Freshly grated Parmesan cheese
  • 1 bunch Fresh basil, torn by hand

Instructions:

  1. Bring a large pot of heavily salted water to a rolling boil. Add the rigatoni and cook for 10-12 minutes until it's al dente with a slight firm bite.
  2. While the pasta boils, heat olive oil in a wide 12-inch skillet over medium heat. Sauté the sliced garlic and minced shallots until fragrant and golden.
  3. Stir in the tomato paste and cook for 2 minutes until the paste turns a dark, rusty red, mashing it into the oil until it darkens to a deep mahogany color.
  4. Pour in the tomato passata and red pepper flakes, bringing the mixture to a gentle simmer. Reduce the heat and let it bubble gently for 5 minutes. Reserve 1 cup of starchy pasta water before draining the pasta.
  5. Whisk 1/2 cup of the reserved pasta water into the skillet. Fold in the cooked rigatoni, Greek yogurt, and grated Parmesan cheese. Toss vigorously until the sauce is velvety and clings to the pasta. Garnish with fresh hand-torn basil.