• Once the water boils, add rigatoni to the pot. Cook, stirring now and then, until al dente, 10-12 minutes. • Reserve 1 cup pasta water (2 cups for 4 servings), then drain. • Meanwhile, warm a good glug of oil in a medium pan (use a large pan for 4) over medium-high heat. Add red pepper and season with salt and pepper. Cook, stirring now and then, until just softened, 4-5 minutes.