The best part? This one’s delicious hot and cold. Our March box subscribers can serve it straight from the pan for a steamy night in… or let things cool off and pack it up for a flirty little picnic moment. And if you do take it outside, don’t forget your Raunchier Together Game. A little fresh air and a few bold prompts? Let’s just say things can warm up again real fast.

What You’ll Need to Set the Mood

• For the pasta and sauce:
  • 1lb Please Send Noods Spinach Gemelli  
  • 3 tbsp unsalted butter, divided*
  • 2 cloves garlic, minced
  • 1 small shallot, minced
  • ½ cup dry white wine (or ½ cup broth with a splash of vinegar)
  • Juice and zest of 1 lemon, divided
  • 2 cups peas (fresh or frozen)
  • 1 cup pasta water, reserved
  • A pinch of ground nutmeg (optional)
• For the topping:
  • 3 tbsp Frantoi Cutrera Capers in Sea Salt, fully rinsed and dried
  • 2 tbsp olive oil
  • 2–3 tbsp chopped flat-leaf parsley
• For the rest of the night:
  • Date Night Surprise: Raunchier Together Game
  • Musical Mood-Setter: Our Al Dente-Approved Playlist 

*Your favorite dairy-free butter or oil also works great here!

Let’s Get Saucy: Step-by-Step

1. Get Crispy First

Heat olive oil in a small fry pan over medium heat, then fry Frantoi Cutrera Capers for 30–45 seconds until crisp; transfer to a paper towel to cool. Stir a little lemon zest into the leftover oil, then set the pan aside.

\ud83d\udd25 Hot Tip: Wash Away the Salty Vibes

Capers are already super briny, so you’ll really want to make sure they are thoroughly rinsed. Give them a quick soak in a small bowl of water for 5–10 minutes, then drain and pat dry. 

2. Marry the Pasta and Peas

Bring a pot of salted water to a boil; cue up our playlist timer and cook pasta until just shy of al dente (about 12 minutes), adding peas during the last 2–3 minutes. Reserve 1 cup of pasta water, then drain.

3. Butter Me Up

In a sauté pan, melt a tablespoon of butter, then cook shallot and garlic until fragrant; pour in wine and a pinch of nutmeg, if using. Once liquid is reduced by half, lower the heat and stir in lemon juice and about ½ cup pasta water. 

\ud83d\udd25 Hot Tip: Make it Meaty

Crisp up 4-8oz of diced pancetta in the pan first, then remove and set aside until you toss everything together with the sauce. 

4. Toss It, Then Gloss It

Add pasta and peas to the sauté pan, tossing with remaining butter in pieces and extra splashes of pasta water as needed.

\ud83d\udd25 Hot Tip: Butter Isn’t the Only Glossy Option 

Going dairy-free? Swap butter for a drizzle of good olive oil or a spoonful of plant-based butter. A touch of pasta water will still help create that silky, glossy sauce. 

5. Mix Your Zesty Little Fling

In a small bowl, mix together crispy capers, chopped parsley, remaining lemon zest, and the reserved lemon-caper oil.

\ud83d\udd25 Hot Tip: Keep the Extras  

This lemon-caper topping doesn’t stop at noods. Sprinkle it over roasted veggies, grilled chicken, fish, or even a simple salad for an instant flavor upgrade.

6. Plate It Up Pretty

Serve up your noods with spoonfuls of extra sauce and generous heaps of the crispy caper topping. 

\ud83d\udd25 Hot Tip: Hot or Not

This dish shines warm, but it’s just as flirty served cold as a pasta salad the next day. Add an extra squeeze of lemon and a drizzle of olive oil to wake everything back up.

7. Tangle, Twirl, Repeat

Let your forks (and tongues) tangle with a round or two of the Raunchier Together Game.

Want More Where That Came From? 

If this recipe got you all hot and saucy, don’t stop now — join Please Send Noods to get more cheeky recipes, premium small-batch pasta, and other flirty extras delivered right to your door every month.

After dinner, the ticking (and tension) continues to build with our favorite mechanical kitchen timer. Wind it up, stick it on the fridge, and settle into tonight’s intimacy challenge: five uninterrupted minutes of eye contact. Two feet apart, knees touching, soft eyes locked… it may feel awkward at first, but trust us — things tend to open up right around the two-minute mark.

What You’ll Need to Set the Mood

• For the pasta and sauce:
  • 1 lb La Molisana Rigacuore
  • 4 Tbsp kosher salt (for pasta water)
  • 2 Tbsp olive oil or butter
  • 1 large shallot, finely minced
  • 3 cloves garlic, finely grated or minced
  • Crushed red pepper flakes (to taste)
  • 5 Tbsp tomato paste
  • ½ cup vodka
  • ¾ cup heavy cream
  • 1 cup pasta cooking water, reserved
• For the topping:
  • Fresh burrata
  • Fresh basil leaves
  • Flaky sea salt (optional)
  • Spicy Virgin Calabrian Chili-Infused Olive Oil 
• For the rest of the night:
  • Date Night Surprise: Please Send Noods Kitchen Timer
  • Musical Mood-Setter: Our Al Dente-Approved Playlist 

Let’s Get Saucy: Step-by-Step

1. Hearts in Hot Water

Bring a large pot of salted water to a boil. Drop in the rigacuore and cook for about 14 minutes — cue up our al dente playlist timer so you don’t miss a beat. Reserve 1 cup pasta water, then drain.

2. Start Slow and Gentle

Heat olive oil or butter in a wide skillet over medium-low. Add shallot and sweat gently until soft.

 

\ud83d\udd25 Hot Tip: Soft and Sweet 

A soft, translucent shallot is the goal. If they start to brown, your sauce shifts from silky to sharp.

3. Now Bring the Heat

Toss in garlic and as many crushed red pepper flakes as you can handle, cooking until fragrant (30–45 seconds).

 

\ud83d\udd25 Hot Tip: Make it Meaty

Add ½ lb of ground Italian sausage to pan and cook through before moving to the next step.

4. Deepen the Flavor

Stir in tomato paste and cook until it deepens in color and smells jammy.

 

\ud83d\udd25 Hot Tip: Caramelize with Care

Stir often and let the paste darken slightly — that’s where the richness comes from.

5. Vodka, Then Vibes

Pour in the vodka and simmer for 2–3 minutes until the alcohol smell mellows.

\ud83d\udd25 Hot Tip: No Booze? No Problem  

You can still have the same saucy chemistry by swapping 2–3 tablespoons of vegetable broth and 1–2 teaspoons of fresh lemon juice. 

6. A Touch of Blush

Lower heat and stir in cream until glossy and blush-colored.

7. Toss the Noods

Slide in the drained noods with a splash or two of pasta water. Toss until glossy and ready to flirt with your fork.

 

\ud83d\udd25 Hot Tip: There's No Rush  

Add the pasta water gradually. The starch helps the sauce cling — you want silky, not soupy.

8. Sprinkle Some Extras

Top your bowls with freshly torn burrata and basil and a drizzle of the Spicy Virgin Oil – measurements don’t matter here. Try a sprinkle of flaky sea salt if you’re feeling extra.

 

\ud83d\udd25 Hot Tip: Dairy-Free Indulgence 

Skip the burrata and finish with a spoonful of almond ricotta or a sprinkle of nutritional yeast for savory depth.

9. Start Your Timer

After the plates are cleared, get close and wind up our kitchen timer for five minutes of uninterrupted eye gazing… the blushing isn’t only for the sauce! 

\ud83d\udd25 Hot Tip: Keep It Old School 

Our mechanical timer needs a full wind to do its thing — no shortcuts if you want those five minutes of uninterrupted eye-gazing to really count and end with a ‘ding’! 

Want More Where That Came From? 

If this recipe got you all hot and saucy, don’t stop now — join Please Send Noods to get more cheeky recipes, premium small-batch pasta, and other flirty extras delivered right to your door every month.

Our take on pasta al limone brings everything you need for a kiss-worthy winter bite — preserved lemon and chili for spark, butter and Parm for cozy warmth. And because no one wants chapped lips mid-moment, we’ve included Butterbalm Sweet Cream Lip Balm to keep things smooth and sweet all night long. 

What You’ll Need to Set the Mood

• For the pasta and sauce:
  • 8.8 oz Antica Pasta Lemon Fettuccine*
    4 Tbsp kosher salt (for the pasta water) 
    4 Tbsp unsalted butter*
    1 small clove garlic, finely grated or minced
    2 tsp New York Shuk Preserved Lemon Paste
    ½–1 tsp dried chili flakes (to taste)
    1 cup pasta cooking water, reserved 
    Finely grated zest of 1 fresh lemon
    ½ cup finely grated Parmigiano-Reggiano cheese, plus more for serving*
• For the rest of the night:
  • Date Night Surprise: Butterbalm Sweet Cream Lip Balm
  • Musical Mood-Setter: Our Al Dente-Approved Playlist 

*Pasta Note: This box features egg-based fettuccine for extra richness. Not vegan — but easily swapped with another long pasta noodle if that’s your vibe. To make this fully plant-based, we recommend a cultured or whipped dairy-free butter, plus nutritional yeast or dairy-free Parm.

Let’s Get Saucy: Step-by-Step

1. Time It Right 

Bring a large pot of salted water to a boil. Cook the fettuccine until just al dente (2–3 minutes) — our playlist has you covered, so you don’t miss the cue (or the chemistry)! Reserve 1 cup pasta water, then drain.

2. Melt and Bloom

In a wide skillet over medium heat, melt butter. Add garlic and chili flakes, cooking until fragrant (30–60 seconds).

3. Warm It Up

Stir in the lemon paste, warming until loosened and aromatic (20–30 seconds).

 

\ud83d\udd25 Hot Tip: Low and Slow

Preserved lemon loves gentle heat. Warming it in fat wakes up the flavor without dulling its brightness. 

4. Make a Saucy Moment  

Reduce to low heat, and build a creamy sauce by gradually stirring in the grated Parm with small splashes of the pasta water until melted and smooth. 

 

\ud83d\udd25 Hot Tip: Starchy Bliss 

That starchy water is what turns butter and cheese into a silky sauce. Add it slowly — you’re emulsifying, not flooding.

5. Toss and Zest

Remove from heat, then slide the drained pasta into the pan. Sprinkle the pasta with lemon zest before giving everything a final glossy toss to coat.

 

\ud83d\udd25 Hot Tip: Fresh Finish  

Adding zest at the end keeps the lemon fresh, floral, and punchy — not cooked away. 

6. More is More

Divide into bowls with as much extra Parm as you’d like.

7. Commit to the Kiss

Before your first bite (and definitely before your first kiss), swipe on the lip balm, lean in, and commit to a full six seconds. New year, same chemistry — just a little more citrus.

Want More Where That Came From? 

If this recipe got you all hot and saucy, don’t stop now — join Please Send Noods to get more cheeky recipes, premium small-batch pasta, and other flirty extras delivered right to your door every month.

While the sauce simmers and the kitchen fills with perfume-y caramelized onion bliss, our monthly box subscribers can also break out the Offensive Crayons Porn Pack and our exclusive coloring pages. Coloring together is innocent… until it’s not. Hands touching, shoulders brushing, lines blurring — the perfect warm-up for a night that only gets more colorful from here. 

What You’ll Need to Set the Mood

• For the pasta and sauce:
  • 1lb of Please Send Noods Reginetti
  • 4 Tbsp kosher salt, for the pasta water
  • 4 large yellow onions, thinly sliced
  • 1 whole garlic bulb
  • 2 Tbsp olive oil, plus extra for garlic
  • 1/2 tsp salt, plus extra for garlic
  • 1/4 tsp black pepper
  • 1/2 tsp smoked paprika
  • 4oz of goat cheese, softened to room temperature
  • 1/2 cup heavy cream 
• For the topping:
  • Sticky Balsamic Premium Pomegranate Pearls
  • 1/2 tsp fresh thyme leaves (optional) 
• For the rest of the night:
  • Date Night Surprise: Offensive Crayons Porn Pack and Please Send Noods Coloring Pages
  • Musical Mood-Setter: Our Al Dente-Approved Playlist

Let’s Get Saucy: Step-by-Step

1. Layer It Low & Slow

Preheat the oven to 400°F and toss the sliced onions with olive oil, salt, pepper, and paprika in a wide oven-safe casserole dish. Slice the top off the garlic bulb, drizzle with a bit more oil and salt, and nestle it right into the onion mixture. 

 

\ud83d\udd25 Hot Tip: Even Stevens

Spread the onions into an even, cozy layer. Crowding leads to steaming, not caramelizing — and tonight, we want golden, jammy onions, not sweaty ones.

2. Stir, Tease, Repeat

Roast for 30 minutes, stirring the onions every 5-10 minutes. 

 

\ud83d\udd25 Hot Tip: Work It

Use a wide spatula and scrape the bottom as you stir. Those brown bits are pure flavor foreplay — just don’t let them burn.

3. Blur the Lines 

While things get hot in the oven, keep those wandering hands busy with the Offensive Crayons Porn Pack and coloring pages.

\ud83d\udd25 Hot Tip: A Little Creative Foreplay

Coloring is sneaky-good date night energy. It slows you down, sparks playful conversation, and gives your hands something to do… until they don’t.

4. Boil Your Queens

About 15 minutes before the onions are done, bring a large pot of salted water to a boil and cook the reginetti, reserving ½ cup of pasta water before you drain the pot. Cue up our playlist timer for a perfect al dente bite (about 8–10 minutes)!

5. Melt Into It

Reduce the heat to 375°F, remove the dish, and place the goat cheese in the center. Bake for another 10–12 minutes, until the cheese melts into the onions.

 

\ud83d\udd25 Hot Tip: Cheese, Please

Going dairy-free? Swap the goat cheese for a creamy vegan chèvre or plain cashew cheese. Look for one with tang — that contrast is key.

6. Get Creamy

Remove the dish from the oven and squeeze the roasted garlic from its skins before pouring in the heavy cream and mixing it all together into a velvety sauce.

 

\ud83d\udd25 Hot Tip: Cream Dreams

No dairy? Full-fat coconut milk or cashew cream both bring the richness. Just keep it unsweetened — this isn’t that kind of dessert.

7. Toss to Gloss

Slide the cooked reginetti into the dish and toss until every ruffled queen is coated, loosening with reserved pasta water as needed for peak silkiness.

 

\ud83d\udd25 Hot Tip: Silky, Not Soupy

Pasta water is liquid gold. Add it gradually and stop once the sauce hugs the noodles — you want luxurious slip, not a pool party.

8. Crown Your Dish

Delicately plate your pasta with a spoonful of Sticky Balsamic Premium Pomegranate Pearls and fresh thyme — the crowning jeweled finish to your delicious night in! 

Want More Where That Came From? 

If this recipe got you all hot and saucy, don’t stop now — join Please Send Noods to get more cheeky recipes, premium small-batch pasta, and other flirty extras delivered right to your door every month.

After dinner, box subscribers can keep the sparks alive with the Faiza Naturals White Sage + Cinnamon Smudge Stick. Burning white sage clears the air of negative energy, cinnamon warms the senses, and together they turn your night into a little ritual of connection and positive manifestations. Light it, then savor the aroma... and each other. 

What You’ll Need to Set the Mood

• For the pasta and sauce:
  • 1lb of Please Send Noods Casarecce
  • 4 Tbsp kosher salt, for the pasta water
  • 1 cup (2 sticks) unsalted butter
  • 12–15 fresh sage leaves 
  • 3 Tbsp Republic of Vermont Maple Dust
  • ½ cup finely grated Parmigiano Reggiano, plus more for serving
• For the optional topping:
  • 1 cup walnuts, coarsely chopped 
  • 2 Tbsp butter
  • 1Tbsp crushed red chili flakes
  • A pinch of salt, to taste 
  • 6–8 fresh sage leaves, thinly sliced
• For the rest of the night:
  • Date Night Surprise: Faiza Naturals White Sage + Cinnamon Smudge Stick
  • Musical Mood-Setter: Our Al Dente-Approved Playlist

Let’s Get Saucy: Step-by-Step

1. Get Toasty

Melt 2 Tbsp butter over medium-high heat and toast the walnuts with chili flakes and salt for 3-4 minutes until golden. Stir in the sliced sage leaves at the last minute, then set aside. 

 

\ud83d\udd25 Hot Tip: Skip the Nuts, Keep the Fun

Pumpkin seeds, sunflower seeds, or crispy chickpeas make excellent stand-ins for walnuts— because we like a little crunch no matter what.

2. Get Steamy

Bring a big pot of salted water to a boil, queue up our playlist timer, and cook the casarecce until it has a perfect al dente bite (about 8-10 minutes). Make sure to reserve a cup of pasta water before draining.

3. Melt, Swirl, Repeat

Drop 2 sticks of butter in a clean pan over medium heat. Once the butter is melted and sizzling, add in the sage leaves and Maple Dust. Keep stirring and swirling the pan until the sauce browns evenly and foam forms on top (about 4 minutes).

 

\ud83d\udd25 Hot Tip: Foam is the New Foreplay

Everything will be bubbling and cackling as you swirl the pan, but once foamy bubbles and little brown speckles appear on top, you know your brown butter sage sauce is ready for the next step.

4. Turn it Down

Remove the sauce pan from heat, then slide in the drained casarecce and gradually toss in the grated cheese and reserved pasta water until it’s all silky and coated.

 

 

\ud83d\udd25 Hot Tip: Cheese Me Slowly

Add the cheese a little at a time with a splash of pasta water — let it melt and mingle slowly until your brown butter sauce transforms into a creamy love affair with every noodle.

5. Spicy on Top

Plate it up with a sprinkle (or two) of the chili-spiced nuts and more grated cheese.

6. Let it Burn

When dinner’s done, light your White Sage + Cinnamon Smudge Stick to savor the aroma… and each other. 

Want More Where That Came From? 

If this recipe got you all hot and saucy, don’t stop now — join Please Send Noods to get more cheeky recipes, premium small-batch pasta, and other flirty extras delivered right to your door every month.

And for dessert? Well… we thought our October 2025 box subscribers might want to give TikTok’s latest fad a try. Flintts Mouthwatering Mints were originally designed to increase saliva production for dry mouth — but the internet quickly discovered they could be used for a few other things too. Pop one to make your mouth “sparkle”… and get ready for a little extra fun tonight.

What You’ll Need to Set the Mood

• For the pasta and sauce:
  • 1lb Please Send Noods Penne
  • 2 Tbsp unsalted butter
  • 1 medium shallot, finely minced (about ¼ cup)
  • 2 Tbsp all-purpose flour
  • 2 cups whole milk
  • 1 jar (3.5 oz) L’Epicurien Pumpkin & Truffle Spread
  • 1 cup shredded Gruyère cheese
  • 1 large egg yolk, tempered with 2 Tbsp pasta water (optional)
  • A pinch of ground nutmeg
  • Salt and pepper, to taste
• For the optional toppings:
  • 4–8 oz diced pancetta
  • 4–8 oz diced cremini mushrooms
  • 2 Tbsp fresh chives, finely chopped
• For the rest of the night:
  • Date Night Surprise: Flintts Mouthwatering Mints – Cinnamon Ginger
  • Musical Mood-Setter: Our Al Dente-Approved Playlist

Let’s Get Saucy: Step-by-Step

1. Crisp It Up

Prep your preferred toppings, sautéing diced pancetta, mushrooms, or both over medium-high heat until golden and crisp; set aside.

 

\ud83d\udd25 Hot Tip: Golden Goodies

For that perfectly golden crisp, don’t overcrowd the pan and work in batches if needed. Pancetta releases its own fat, and mushrooms are best cooked in a single layer with a little oil and minimal flips in the pan.

2. Get Steamy

Bring a big pot of salted water to a boil and add the penne once it’s bubbling. Let the steam (and anticipation) rise as you cue up our playlist timed for al dente perfection (about 12 minutes).

3. Build the Base

Melt butter in a pan over medium heat, add shallots until translucent, then whisk in flour until lightly browned.

 

\ud83d\udd25 Hot Tip: Know your Roux

Look for a subtle golden hue and a nutty, sweet aroma — that’s the green light your roux is ready for milk.

4. Swirl ‘til Creamy

Pour milk into the pan with a pinch of salt, pepper, and nutmeg, slowly whisking together until thickened (about 5–8 minutes).

 

 

\ud83d\udd25 Hot Tip: Coat that Spoon

The base of every Mornay sauce is actually another French favorite, Béchamel. You’ll know it’s ready when it thickly coats the back of a spoon and leaves a clean line if you swipe your finger through it.

5. Truffle it Up

Stir in the entire jar of L’Epicurien Pumpkin & Truffle Spread, then gradually fold in small handfuls of the grated Gruyère until fully melted.

 

\ud83d\udd25 Hot Tip: Keep it French and Dairy Free

This recipe still works great with vegan and dairy-free alternatives. Swap the butter for a combination of oil and nutritional yeast, dairy milk for an oat or almond milk, and the Gruyère cheese with plant-based cream cheese or shredded cashew cheese.

6. Make (Optional) Egg Yolk Magic

Remove the pan from the heat, and mix in the egg yolk (tempered with 2 Tbsp hot pasta water first) for extra creaminess.

\ud83d\udd25 Hot Tip: Temper Like a Pro

Slowly whisk a bit of hot water into the yolk before adding it to the pan to prevent curdling. Totally optional, but this is what gives the Bèchamel sauce base its silkier and richer Mornay glow up.

7. Finish with a Silky Toss

Toss hot penne into the sauce, and after a few flips in the pan, sprinkle with as many spoonfuls of pancetta, mushrooms, and chives as desired.

8. Pop and Play

If your mouth isn’t already watering, pop a Flintts Mint, have a good laugh, and let more than just your taste buds tingle tonight...

Want More Where That Came From? 

If this recipe got you all hot and saucy, don’t stop now — join Please Send Noods to get more cheeky recipes, premium small-batch pasta, and other flirty extras delivered right to your door every month.

And just when you think the night’s winding down? September 2025 box subscribers can get even more buttered up with VUSH’s Curiosity Cues deck — the perfect game to play after the plates are licked clean and you’re still hungry for more.

What You’ll Need to Set the Mood

• 1 lb Please Send Noods Radiatori
• 4 tbsp Kosher Salt, for the pasta water
• 4 tbsp Unsalted Butter
• 4 Garlic Cloves, minced
• 2 tbsp Cabi Miso Glaze, plus more to taste
• 3 ears of Sweet Corn, kernels cut from the cob
• 4 Scallions, whites and greens finely sliced and separated
• ½ cup Heavy Cream
• Date Night Surprise: VUSH Curiosity Cues Deck
• Musical Mood-Setter: Our Al Dente-Approved Playlist

Let’s Get Saucy: Step-by-Step

1. Boil & Bounce

Bring a big pot of salted water to a boil and add the radiatori once it’s bubbling. Start our playlist to cook to al dente perfection (about 10 minutes).

2. Get Things Sizzlin'

In a wide pan over medium heat, sauté the garlic in butter for 1-2 minutes until fragrant. Stir in the miso glaze, and as soon as you see it start to caramelize, add the corn kernels and scallion whites, cooking for about 3-4 minutes until everything softens and shimmers.

 

\ud83d\udd25 Hot Tip: Wait for the Glow-Up

You’ll know the miso is ready when it deepens a shade darker with a glossy, sticky texture that’s just starting to catch.

3. Blitz It Smooth

Scoop about ¾ of the corn mixture into a blender with the cream and blitz until velvety smooth, and set the rest aside for now. Pour the blended mix back into the pan, reduce the heat to low, and give it a few stirs as it simmers.

 

\ud83d\udd25 Hot Tip: Keep It Creamy, Baby

Coconut cream makes a great vegan-friendly swap here — it keeps things luscious with just a touch of sweetness.

4. Toss & Turn

When the noods are drained and ready, slide them straight into the pan. After a few tosses with the creamy sauce, fold in the reserved corn mix for a sneaky pop of texture in each bite.

 

\ud83d\udd25 Hot Tip: Turn Up the Heat

This is the perfect moment to shake in some extra red pepper flakes for a saucier, steamier bite.

5. Sprinkle & Spark

Sprinkle your finished dish with scallion greens, an extra drizzle of miso glaze, and as many cards in the VUSH Curiosity Cues deck as you can handle… It’s already shucking steamy in here!

\ud83d\udd25 Hot Tip: Don’t Leave the Cobs Naked and Afraid

Simmer the unused cobs in the leftover pasta water to make a naturally sweet corn stock — perfect for soups, risottos, or even the base of your next sauce!

Want More Where That Came Frrom? 

If this recipe got you all hot and saucy, don’t stop now — join Please Send Noods to get more cheeky recipes, premium small-batch pasta, and other flirty extras delivered right to your door every month.

Our August 2025 box subscribers can also toss in a sprinkle of Conza’s Sourdough breadcrumbs, a round of the Pasta Time Conversation Game, and some perfectly timed al dente turn-on tunes — for one very hot and saucy night in.

What You’ll Need to Set the Mood

• 1 lb Please Send Noods Rigatoni
• 4 Large Beefsteak Tomatoes
• 4 Garlic Cloves, Minced
• 2 tbsp Unsalted Butter
• 5 tbsp Salt
• 4 tbsp Extra Virgin Olive Oil
• Conza Classic Italian & Parmesan Sourdough Breadcrumbs, to taste
• Date Night Surprise: Pasta Time Conversation Game
• Musical Mood-Setter: Our Al Dente-Approved Playlist

Let’s Get Saucy: Step-by-Step

1. Get the Pasta Going

Bring a big pot of salted water to a boil and add the rigatoni once it’s rolling. Now’s a good time to start our playlist to cook to al dente perfection (about 13-15 minutes).

2. Grate the Tomatoes

Grate the tomatoes on the large holes of a box grater straight into a bowl, ditching the skins when you get down to the end. Season with a generous pinch of salt and set aside.

 

\ud83d\udd25 Hot Tip: Let it Burn… or Not

Add a pinch of sugar to your grated tomatoes to soften the acidity, or toss in some red chili flakes to turn up the heat!

3. Build the Base

In a wide, shallow sauté pan, warm the olive oil over medium heat. Add the minced garlic and cook until it turns golden and nuttily fragrant.

4. Simmer It Down

Pour the grated tomato mixture into the pan with the garlic. Let it simmer on low heat while the pasta finishes cooking — the tomatoes should reduce and change color, but don’t let them completely dry out!

\ud83d\udd25 Hot Tip: Make It Meaty

Want to turn this into a heartier dish? Sauté some hot Italian sausage in the pan before adding the tomatoes.

5. Toss in the Noods

Drain the pasta and drop it hot into the simmering sauce. Add butter and toss everything together until the sauce clings to the rigatoni and the whole pan looks glossy and delicious.

 

\ud83d\udd25 Hot Tip: No Juice? No Problem. 

If your tomato sauce simmered too hard, fill up a mugful of the salted pasta water before draining and splash a little in when you’re doing the final toss.

6. Finish and Flirt

Plate it up, then sprinkle with Conza breadcrumbs for the perfect crispy contrast. Don’t forget to keep the connection simmering with a round of Pasta Time Conversation Game.

\ud83d\udd25 Hot Tip: Be Extra on Top

Tear fresh mozzarella and basil over each bowl for a lush, colorful finish. You deserve it.

Want More Where That Came Frrom? 

If this recipe got you all hot and saucy, don’t stop now — join Please Send Noods to get more cheeky recipes, premium small-batch pasta, and other flirty extras delivered right to your door every month.