One-Pan Rigatoni with Cherry Tomato Basil Sauce

This vibrant One-Pan Rigatoni with Cherry Tomato Basil Sauce is a simple yet elegant dish, bursting with fresh summer flavor. Made entirely in your All-Clad D5 Brushed Stainless Steel saucepan, it brings together al dente rigatoni, sweet cherry tomatoes, fragrant garlic and shallots, and a finish of Parmesan and fresh basil. 

Ingredients

• 400 g (about 14 oz) rigatoni pasta
• 3 tbsp olive oil
• 2 cloves garlic, minced
• 1 small shallot, finely chopped
• 3 cups cherry tomatoes (mixed colors: red, orange, yellow), halved
• Salt and freshly ground black pepper, to taste
• ½ tsp red pepper flakes (optional)
• ¼ cup grated Parmesan or Pecorino cheese (plus more for garnish)
• A handful of fresh basil leaves, torn or chiffonade-cut

Directions

1. Cook the Pasta: In a large pot, cook rigatoni in salted boiling water until al dente. Reserve ½ cup of pasta water, then drain and set aside.
2. Make the Sauce in One Pan: Using your All-Clad D5 Brushed Stainless Steel saucepan, heat olive oil over medium heat. Add shallot and garlic and sauté for 2–3 minutes until soft and fragrant.
3. Add Tomatoes: Add the halved cherry tomatoes to the same pan. Season with salt, pepper, and red pepper flakes (if using). Cook for 8–10 minutes, stirring occasionally, until the tomatoes start to burst and create a rich, chunky sauce.
4. Combine Pasta and Sauce: Add the drained rigatoni directly into the saucepan. Pour in a splash of the reserved pasta water to loosen the sauce, then stir in the grated cheese until creamy and well combined.
5. Finish and Serve: Remove from heat and sprinkle with freshly torn basil. Serve warm with extra cheese on top.

Pro Tip

Out of fig season? No problem! Mix 2 tablespoons of maple syrup, 1 tablespoon of Dijon mustard, 1 tablespoon of water, and a few spoonfuls of fig jam to create a quick glaze. Simmer gently over low heat for about 5 minutes to blend the flavors.