Description
1 lb rigatoni pasta
1 tbsp olive oil
2 cloves garlic, minced
1/2 cup sun-dried tomatoes, chopped
1 cup spinach, chopped
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
1/4 cup ricotta cheese
1/4 tsp red pepper flakes (optional)
Salt and black pepper to taste
Fresh basil, for garnish
Directions:
Cook the rigatoni according to package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add garlic and cook for 1-2 minutes, until fragrant.
Stir in the sun-dried tomatoes and spinach, cooking for another 2-3 minutes until the spinach wilts.
Reduce the heat to low and pour in the heavy cream, stirring to combine.
Add the Parmesan and ricotta cheese, and stir until melted and creamy.
Season with red pepper flakes (optional), salt, and black pepper to taste.
Add the cooked rigatoni to the skillet, tossing to coat in the creamy sauce.
Serve with fresh basil on top and enjoy!
Prep Time: 10 minutes Cooking Time: 15 minutes Total Time: 25 minutes Kcal: 480 per serving Servings: 4 servings
Step-by-Step Guide
Follow these detailed instructions for a perfect, creamy pasta dish every time.
- Bring a large pot of generously salted water to a rolling boil. Add the rigatoni and cook according to package directions, stirring occasionally, until al dente. Reserve 1/2 cup of the pasta water before draining.
- While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to let it burn.
- Add the chopped sun-dried tomatoes and spinach to the skillet. Cook for 2-3 minutes, stirring frequently, until the spinach has completely wilted.
- Reduce the heat to low. Pour in the heavy cream, stirring to combine it with the vegetables. Let it warm through gently for 1 minute.
- Add the grated Parmesan and ricotta cheese to the skillet. Stir continuously until the cheeses have fully melted into a smooth, cohesive sauce. If the sauce is too thick, add the reserved pasta water a tablespoon at a time to reach your desired consistency.
- Season the sauce with red pepper flakes (if using), salt, and black pepper. Taste and adjust seasoning.
- Add the drained, cooked rigatoni directly to the skillet with the sauce. Using tongs, toss vigorously for 1-2 minutes until every piece of pasta is evenly coated.
Serving Suggestions
This rich and creamy pasta is versatile. For a complete meal, serve it alongside a simple arugula salad with a lemon vinaigrette to cut through the richness. Garlic bread is a classic pairing for soaking up any extra sauce. For protein, top with grilled chicken, shrimp, or sautéed Italian sausage. A final sprinkle of extra Parmesan and a drizzle of high-quality olive oil just before serving adds a professional touch.
How-to Summary
Boil pasta, reserve water. Sauté garlic, tomatoes, and spinach. Lower heat, add cream and cheeses to create sauce. Season, toss with pasta, and garnish with fresh basil.
Frequently Asked Questions
Can I use a different pasta? Yes! Penne, fusilli, or farfalle work well. Choose a shape with nooks to hold the creamy sauce.
How can I make this dish vegetarian? It already is! Just ensure your Parmesan cheese is made with vegetarian rennet if required.
What can I substitute for heavy cream? For a lighter version, use half-and-half or whole milk mixed with a tablespoon of flour or cornstarch to thicken. The result 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 milk or water to loosen the sauce.
Can I add protein to this recipe? Absolutely. Cooked, diced chicken, Italian sausage, or white beans can be stirred in with the pasta at the end.
Common Mistakes to Avoid
- Overcooking the Pasta: Cook only to al dente, as it will continue to soften slightly when tossed in the hot sauce.
- Skipping Pasta Water: Not reserving starchy pasta water is a missed opportunity. It’s the key to adjusting sauce consistency and helping it cling to the noodles.
- High Heat with Cream: Adding cream to high heat can cause it to separate or curdle. Always reduce the heat to low before adding dairy.
- Underseasoning: Cream-based sauces need ample seasoning. Taste and adjust salt and pepper at the end, and don’t forget the salt in the pasta water.
Conclusion
This Creamy Sun-Dried Tomato and Spinach Rigatoni is a restaurant-quality dish that comes together in under 30 minutes. By following the step-by-step guide and avoiding common pitfalls, you’ll create a decadent, comforting meal that’s sure to impress. Its simplicity, combined with the rich flavors of sun-dried tomatoes and a trio of creamy cheeses, makes it a perfect go-to recipe for any night of the week.
