A Wildly Simple Trick for the Creamiest, Cheesiest, Tomato-iest Pasta

The trick to the creamiest-possible pasta is trying less hard.

As in, fewer pots, less water, zero straining, and virtually no worrying about why, oh god, why sauce emulsification continues to be an elusive creature, rearing its head at will. Yes, I’m talking about one-pot pasta: cooking your noodles directly in their sauce, such that the released starch thickens the final product (in this case, rigatoni) handsomely, with the creamiest, glossiest jacket of flavor. No cream needed.