Deeply Caramelized One-pot Tomato Paste Rigatoni

Finely chop the small red onion and thinly slice the 5 cloves of garlic. Heat 1/4 cup extra virgin olive oil in a large Dutch oven or deep skillet over medium heat.

Add the onion to the pot and sauté for 3-4 minutes until softened. Add the garlic and 1 tsp red pepper flakes, cooking for another minute until fragrant.

Add the entire 6 oz can of tomato paste. This is the most critical step: Stir constantly and fry the paste in the oil for 5-6 minutes. The paste should darken significantly from bright red to a deep, rusty brick color and smell sweet rather than acidic. Do not let it burn.

Add the 1 lb of dry rigatoni, 1 1/2 tsp salt, and 4 1/2 cups of boiling water. Stir well to scrape up any fond (browned bits) from the bottom of the pot.

Bring to a boil, then reduce heat to a vigorous simmer. Cook for 10-12 minutes (or until pasta is al dente), stirring frequently to prevent sticking. The liquid will reduce and thicken into a glossy sauce due to the pasta starch.

Remove from heat. Stir in half of the parmesan cheese (1/4 cup) vigorously to emulsify. Taste and adjust salt if necessary.

Serve immediately, topped with the remaining parmesan cheese and torn fresh basil.