Description
12 oz rigatoni pasta
2 tablespoons unsalted butter
1/2 cup fresh or dried cranberries
2 tablespoons balsamic vinegar
1/2 cup heavy cream
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
Directions:
Cook the rigatoni in a large pot of salted boiling water according to package instructions. Reserve 1/2 cup of pasta water before draining.
In a large skillet over medium heat, melt the butter. Add the cranberries and cook for 2-3 minutes until they soften.
Pour in the balsamic vinegar and let it reduce for 1-2 minutes, stirring occasionally.
Lower the heat and stir in the heavy cream, salt, black pepper, and red pepper flakes. Let it simmer for 2-3 minutes.
Add the cooked pasta to the skillet, tossing to coat. If needed, add reserved pasta water, a little at a time, to reach your desired consistency.
Stir in the grated Parmesan cheese and fresh parsley.
Serve warm, garnished with extra Parmesan if desired.
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Kcal: 380 kcal per serving
Servings: 4
Step-by-Step Guide
Follow these detailed instructions for perfect Cranberry Balsamic Rigatoni. First, bring a large pot of generously salted water to a rolling boil. Add the rigatoni and cook until al dente, typically 10-12 minutes. Before draining, carefully scoop out 1/2 cup of the starchy pasta water and set it aside—this is crucial for the sauce.
While the pasta cooks, melt the butter in a large skillet over medium heat. Add the cranberries and sauté for 2-3 minutes until they begin to plump and soften. Pour in the balsamic vinegar, allowing it to bubble and reduce for 1-2 minutes, which will concentrate its flavor. Reduce the heat to low and stir in the heavy cream, salt, black pepper, and optional red pepper flakes. Let the sauce simmer gently for 2-3 minutes to thicken slightly. Add the drained pasta to the skillet, tossing thoroughly to coat every piece. If the sauce seems too thick, incorporate the reserved pasta water a tablespoon at a time until the desired consistency is reached. Finally, remove the skillet from heat and stir in the Parmesan cheese and fresh parsley until the cheese melts and creates a creamy emulsion.
Serving Suggestions
This rich and tangy pasta pairs beautifully with simple sides that balance its decadence. Serve it alongside a crisp arugula salad with a lemon vinaigrette or roasted green vegetables like asparagus or broccolini. For protein, grilled chicken breast or seared scallops make excellent additions. Garnish with extra Parmesan, a crack of black pepper, and a final drizzle of high-quality balsamic glaze for presentation.
How-to Summary
Boil pasta, reserving water. Sauté cranberries in butter. Deglaze with balsamic vinegar. Add cream and seasonings to simmer. Toss cooked pasta in sauce, loosening with pasta water as needed. Finish with Parmesan and parsley off the heat.
Frequently Asked Questions
Can I use dried cranberries instead of fresh? Yes, dried cranberries work well. Soak them in hot water for 10 minutes to plump up before adding to the butter.
What can I substitute for heavy cream? For a lighter version, half-and-half or full-fat coconut milk can be used, though the sauce will be less rich.
How do I store and reheat leftovers? Store in an airtight container for up to 3 days. Reheat gently in a skillet with a splash of water or milk to revive the creamy sauce.
Is there a non-dairy alternative for the Parmesan? Nutritional yeast or a vegan hard cheese substitute can provide a similar salty, umami flavor.
Can I make this sauce ahead of time? You can prepare the cream sauce base (through the simmering step) 1 day ahead. Reheat gently before adding the freshly cooked pasta.
Common Mistakes to Avoid
Avoid overcooking the pasta, as it will continue to cook slightly in the sauce. Do not skip reserving the starchy pasta water—it’s essential for binding the sauce to the pasta. When reducing the balsamic vinegar, keep an eye on it to prevent burning. Finally, always add the Parmesan cheese off the direct heat to prevent it from becoming grainy and separating.
Conclusion
This Cranberry Balsamic Rigatoni is a stunning dish that masterfully balances sweet, tangy, and creamy flavors. It’s surprisingly simple to prepare, making it perfect for both weeknight dinners and special occasions. By following the detailed steps and tips provided, you can avoid common pitfalls and create a restaurant-quality meal in under 30 minutes. The unique combination of ingredients is sure to become a new favorite.
