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Broiled Rigatoni

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Makes 4 servings 1x

Time 30 minutes

In How to Cook Everything Fast, recipe directions are separated into “prep” and “cook.” Here, we’ve made that distinction with italics for prep-work and plain text for cooking. This reflects the most efficient order and timing of tasks.

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Ingredients

  • Salt
  • 3 tablespoons olive oil, plus more for greasing the baking sheet
  • 1 medium onion
  • 2 cloves garlic
  • 1 large (28-ounce) can crushed tomatoes
  • Pepper
  • 1 pound rigatoni
  • 8 ounces mozzarella cheese (preferably fresh)
  • 4 ounces Parmesan cheese (1 cup grated)

Instructions

  1. Bring a large pot of water to a boil and salt it.
  2. Put 3 tablespoons olive oil in a large skillet over medium heat.
  3. Trim, peel, and chop the onion.
    Peel and chop 2 cloves garlic.
  4. Add the onion and garlic to the oil and cook, stirring occasionally, until the onion softens, 3 to 5 minutes.
  5. Grease a rimmed baking sheet with olive oil.
  6. Turn the broiler to high; put the rack 4 inches from the heat.
  7. When the onion is soft, add the tomatoes, stir to combine, sprinkle with salt and pepper, and bring to a boil. Lower the heat so the sauce bubbles gently, and cook, stirring occasionally. Add a splash of pasta cooking water if the sauce is too thick to drop from a spoon.
  8. When the water boils, add the pasta and cook, stirring occasionally. Start tasting after 5 minutes.
  9. Chop or grate 8 ounces mozzarella.
    Grate 1 cup Parmesan.
  10. When the pasta is tender but not mushy, drain it and return it to the pot. Add the tomato sauce and half of the mozzarella and stir. Transfer the pasta to the baking sheet and spread it in an even layer. Top with the remaining mozzarella and the Parmesan.
  11. Broil until the cheese is bubbling and browned and the top layer is crisp, 2 to 5 minutes. Let cool for a couple minutes before serving.

— Recipe from How to Cook Everything Fast