Description
12 oz rigatoni pasta
2 tablespoons olive oil
2 cloves garlic, minced
1 cup heavy cream
1 cup grated Parmesan cheese
Zest and juice of 1 lemon
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons fresh basil, chopped
1 tablespoon butter (optional, for richness)
Directions:
Cook the rigatoni pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
In a large skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant, about 30 seconds.
Add the heavy cream to the skillet and bring to a simmer. Let it cook for 2-3 minutes to thicken slightly.
Stir in the Parmesan cheese, lemon zest, and lemon juice. Season with salt and pepper to taste.
Toss the cooked rigatoni in the creamy sauce, adding a little reserved pasta water if needed to thin the sauce to your desired consistency.
Stir in the fresh basil and butter (if using) for extra creaminess.
Serve immediately, garnished with additional basil and Parmesan cheese if desired.
Prep Time: 5 minutes
Cooking Time: 10 minutes
Total Time: 15 minutes
Kcal: 450 kcal per serving
Servings: 4
Step-by-Step Guide
Follow these detailed instructions for perfect Lemon Parmesan Rigatoni every time.
- Prep Ingredients: Before heating your skillet, measure all ingredients. Grate the Parmesan, zest and juice the lemon, mince the garlic, and chop the basil. This ensures a smooth cooking process.
- Cook Pasta: Bring a large pot of generously salted water to a boil. Add the rigatoni and cook according to package directions for al dente. Before draining, carefully scoop out ½ cup of the starchy pasta water. This liquid is key for adjusting your sauce later.
- Build the Sauce: In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté just until fragrant (about 30 seconds) to avoid burning. Pour in the heavy cream and bring to a gentle simmer, letting it reduce and thicken for 2-3 minutes.
- Combine and Finish: Reduce the heat to low. Stir in the grated Parmesan, lemon zest, lemon juice, salt, and pepper until the cheese is melted and the sauce is smooth. Add the drained pasta to the skillet, tossing to coat thoroughly. If the sauce is too thick, add the reserved pasta water a tablespoon at a time until it reaches a creamy, clinging consistency. Finish by stirring in the fresh basil and optional butter off the heat.
Serving Suggestions
This rich and zesty pasta pairs beautifully with lighter sides. Serve it alongside a simple arugula salad with a lemon vinaigrette to complement the citrus notes. For a protein boost, top with grilled shrimp, chicken, or scallops. Garlic bread is perfect for soaking up any extra sauce. For a complete Italian meal, start with a classic bruschetta or a caprese salad.
How-to Summary
Cook rigatoni al dente, reserving pasta water. Sauté garlic in oil, simmer cream to thicken, then stir in Parmesan, lemon, and seasoning. Toss pasta in the sauce, thinning with reserved water as needed. Finish with fresh basil and optional butter. Serve immediately.
Frequently Asked Questions
Can I use a different pasta shape?
Absolutely. Penne, fusilli, or fettuccine all work well. Adjust cooking times according to package directions.
How can I make this dish lighter?
Substitute half-and-half or whole milk for the heavy cream, though the sauce will be less rich and thicken less. You can also use a lighter cheese like Pecorino Romano.
Why is my sauce grainy or clumpy?
This usually happens if the heat is too high when adding the cheese, causing it to “break.” Always add cheese off the direct heat or on very low heat, and ensure it’s finely grated.
Can I prepare this ahead of time?
This dish is best served fresh. The sauce can thicken and the pasta can absorb too much liquid upon standing. If necessary, reserve extra pasta water to loosen leftovers when reheating.
What can I use instead of fresh basil?
Fresh parsley, thyme, or a teaspoon of dried Italian seasoning are good substitutes. Avoid dried basil as it lacks the bright, fresh flavor the recipe needs.
Common Mistakes to Avoid
- Overcooking the Garlic: Burnt garlic turns bitter. Sauté it just until fragrant.
- Skipping the Pasta Water: The starchy water is essential for creating a silky, emulsified sauce that clings to the pasta.
- Using Pre-Grated Cheese: Pre-grated Parmesan often contains anti-caking agents that prevent it from melting smoothly. Always grate your own cheese from a block.
- Adding Lemon Juice Too Early or on High Heat: High heat can cause the lemon juice to curdle the cream. Add it off the heat or at the very end of the cooking process.
Conclusion
This Lemon Parmesan Rigatoni is a testament to how a few quality ingredients can create a spectacular meal in under 20 minutes. The combination of rich cream, sharp cheese, and bright lemon is both comforting and elegant. By following the step-by-step guide and heeding the common mistakes, you can master this restaurant-worthy dish at home. It’s a versatile recipe perfect for a quick weeknight dinner or for impressing guests with minimal effort. Enjoy the creamy, tangy, and utterly delicious results.
