Instructions

1. Warm the pan: Heat 2 tablespoons olive oil in a large sauté pan or Dutch oven over medium heat.
2. Sauté aromatics: Add the diced onion and cook 5–6 minutes until soft and beginning to color. Add the garlic and red pepper flakes; cook 30 seconds until fragrant.
3. Deglaze: Pour in the red wine (if using) and let it reduce by about half, scraping any brown bits from the pan.
4. Add tomatoes & braising liquid: Stir in the crushed tomatoes, oregano, and the strained short rib braising liquid. Bring to a gentle simmer.
5. Add the meat: Fold the shredded short rib into the sauce. Reduce heat to low and simmer uncovered 20–25 minutes, stirring occasionally, until the sauce is glossy and thickened. Adjust salt and pepper to taste.
6. Cook the pasta: Meanwhile, bring a large pot of heavily salted water to a boil. Cook rigatoni until just al dente (1–2 minutes under package time). Reserve ½ cup pasta cooking water, then drain.
7. Finish: Add the drained rigatoni to the sauce with a splash of reserved pasta water. Toss over low heat 1–2 minutes until pasta is evenly coated. Stir in butter and ¼ cup grated Parmesan until glossy. Add more pasta water if needed to loosen the sauce.
8. Serve: Plate the rigatoni, spoon extra short rib sauce on top, grate more Parmesan, and garnish with chopped basil or parsley.