2 T. olive oil
1 onion, diced
4 garlic cloves, peeled
1 can (6oz) tomato paste
1/2 t. crushed red pepper
3/h4 c. heavy cream
1 lb. rigatoni
4 oz Parmesan cheese, grated
Fill a large pot with water, add salt and bring to a boil
Heat oil in a Dutch oven. Add onion and garlic, cook for 5 minutes, stirring constantly. Add tomato paste and red pepper. Cook for 5 minutes, stirring constantly until paste browns slightly. Slow add 1/4 c boiling water and cream, stirring constantly, util smoothy sauce forms. Remove from heat.
Add rigatoni to the pot of boiling water and cook until al dente.
Add rigatoni and 1/2 c. of pasta cooking water to sauce and place on low heat. Add half of the Parmesan cheese and stir.
Serve topped with Parmesan.
