Creamy Rigatoni
A warm, comforting, and utterly delicious dish perfect for busy weeknights, combining rigatoni with a rich, creamy sauce infused with garlic and herbs.
Ingredients
Pasta and Sauce Base
- 1 pound rigatoni The perfect shape to hold onto the sauce.
- 4 cups half and half Imparts a velvety texture and creamy richness.
- 2 tablespoons olive oil Used to sauté the aromatics.
- 4 cloves garlic, minced Releases an aromatic essence that elevates the dish.
Seasonings and Cheese
- 1 cup grated Parmesan cheese Adds a savory, nutty flavor.
- 1 teaspoon dried basil Introduces a hint of freshness and depth.
- 1 teaspoon dried oregano Enriches the sauce with an earthy flavor.
- 1/2 teaspoon red pepper flakes Provides gentle heat to balance the creaminess.
- Salt and black pepper to taste salt and black pepper Essential for seasoning.
Instructions
Preparation
- Preheat a large pot over medium heat. Add the olive oil and let it warm up.
- Add minced garlic, dried basil, dried oregano, and red pepper flakes. Sauté until the garlic is golden and fragrant.
- Pour in the half and half, stirring gently. Bring to a gentle simmer, stirring occasionally.
- Add the rigatoni and cook until al dente according to package instructions (about 10-12 minutes).
- Stir in the grated Parmesan cheese until melted and combined.
- Season with salt and black pepper, tasting and adjusting as necessary.
- Remove from heat and let sit for a few minutes to thicken the sauce.
- Serve hot, spooning generous portions onto plates or into bowls.
Notes
For a healthier alternative, consider whole wheat rigatoni or non-dairy options like almond milk. Stir frequently to prevent sticking and overcooking the pasta.