One-pot tomatoey, cheesy pasta with shallots

Pasta and macaroni Italian cuisine

This is a favorite pasta formula for fall and winter weeknights. It's something of a riff on pasta con ceci, minus the soupiness and chickpeas, plus much bigger noodles. Cooking the rigatoni right in the sauce means a super emulsified, creamy final dish, thanks to the starch. And it's endlessly customizable—think bacon, garlic, spices, a splash of red wine, peas, white beans, Italian sausage, breadcrumbs, or anything else that hits the spot. But as is, in its most simple state, I think it's pretty perfect.