Creamy Sun-Dried Tomato Rigatoni

$For this dish, use 12 oz of rigatoni pasta. Rigatoni has a unique shape that holds sauce well. It gives each bite a creamy delight. Cooking it al dente will keep the pasta firm and perfect for mixing. You need 1 cup of sun-dried tomatoes packed in oil, drained and chopped. These tomatoes add a rich, tangy flavor to the dish. Their chewy texture contrasts nicely with the creamy sauce. Make sure to chop them into small pieces for easy mixing. Use 1 cup of heavy cream and 1 cup of grated Parmesan cheese. Heavy cream creates a rich, velvety sauce that coats the pasta. The Parmesan cheese melts into the cream, adding depth and saltiness. Together, they make the sauce creamy and delicious. {{ingredient_image_1}} Start by boiling water in a large pot. Add salt to the water for flavor. Once the water is boiling, add 12 ounces of rigatoni pasta. Cook it according to the package instructions until it is al dente. This usually takes about 10-12 minutes. After cooking, drain the pasta in a colander. Save about ½ cup of the pasta water for later use. Set the pasta aside while you prepare the sauce. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once the oil is hot, add 3 cloves of minced garlic. Sauté the garlic for about 1 minute until it smells good. Be careful not to let it burn. Next, stir in 1 cup of chopped sun-dried tomatoes and 1 teaspoon of Italian seasoning. Cook this mixture for another 2-3 minutes. This step helps the flavors blend nicely. Pour in 1 cup of heavy cream and stir well to combine. Let it simmer gently for 3-4 minutes. This allows the sauce to thicken a bit. Afterward, add 1 cup of grated Parmesan cheese. Stir until the cheese melts completely into the sauce. If the sauce seems too thick, add some of the reserved pasta water until it reaches your desired consistency. Finally, fold in 1 cup of baby spinach and the cooked rigatoni. Toss everything together until the pasta is coated in the creamy sauce. Season with salt and pepper to taste. Let the dish sit for a few minutes before serving. To get the sauce just right, watch the amount of pasta water you add. Start with a little. If it seems too thick, add more water slowly. This way, you keep a creamy texture without making it runny. The heavy cream and cheese should blend well. Stir until smooth for the best taste. Italian seasoning boosts the flavor of this dish. If you want a kick, add a pinch of red pepper flakes. Fresh basil leaves add a nice touch too. Don't forget to taste your sauce. Adjust salt and pepper as needed for a balanced flavor. Each bite should be rich and delightful. Serve this rigatoni in deep bowls for an inviting look. Top each serving with fresh basil leaves and a sprinkle of grated Parmesan cheese. You can even drizzle a little olive oil for extra shine. A bright, colorful dish makes it more appealing. Your guests will love the way it looks and tastes! Pro Tips Keep the Pasta Al Dente: Cooking the rigatoni until just al dente ensures the pasta holds its shape and texture when mixed with the creamy sauce. Use Fresh Garlic: Freshly minced garlic enhances the flavor of the dish significantly compared to pre-minced alternatives. Reserve Pasta Water: The starch in reserved pasta water can help adjust the sauce's consistency while adding flavor, so don’t skip this step! Experiment with Greens: While baby spinach works perfectly, feel free to substitute with kale or arugula for a different flavor profile and texture. {{image_2}} You can boost this dish with protein. Chicken, shrimp, or sausage work great. If you use chicken, grill or sauté it first. Slice it and mix it in with the pasta. Shrimp cooks fast. Just toss it in during the last few minutes of cooking. For sausage, remove the casing and crumble it in the skillet. Cook until browned before adding your sauce. These options make the dish hearty and filling. To make this dish vegetarian, skip the meat and add extra veggies. Bell peppers, zucchini, or mushrooms fit well. You can also use vegetable broth instead of olive oil for sautéing. For vegan options, swap heavy cream for coconut milk or cashew cream. Use nutritional yeast instead of Parmesan for a cheesy flavor. Fresh herbs like basil and parsley add brightness to your vegan dish. If you have allergies, simple swaps can help. Use gluten-free rigatoni made from brown rice or chickpeas. For dairy-free, choose almond or oat milk with a thickener like cornstarch. Check for sun-dried tomatoes packed in oil that are free from preservatives. If garlic is a concern, try shallots or omit it altogether. These swaps keep the dish delicious and safe for everyone. You can store leftover creamy sun-dried tomato rigatoni in an airtight container. Let the dish cool down before sealing it. Place it in the fridge, where it will stay fresh for up to three days. Make sure to label the container with the date so you know when to eat it. To reheat, use the stove or microwave. If using a pan, add a splash of water or cream to keep it moist. Heat on low until warm, stirring often. In the microwave, use a microwave-safe dish and cover it to avoid drying. Heat in short bursts, stirring in between. You can freeze creamy sun-dried tomato rigatoni for up to two months. Put it in a freezer-safe container or bag. Make sure to remove as much air as possible. When ready to eat, thaw it in the fridge overnight. Reheat it using the instructions above. To make the sauce thicker, you can cook it longer. Increase the heat slightly and let it simmer. This helps the liquid reduce and thicken. Another way is to add more cheese. Grated Parmesan will melt in and add creaminess. If you want, you can also mix in a bit of cornstarch. Just mix one tablespoon in cold water and stir it in. Yes, you can use fresh tomatoes! Just chop them into small pieces. Cook them in the skillet longer to release their juices. Fresh tomatoes will give a different taste, but they can still be tasty. You might need to add a bit more seasoning to balance the flavors. Keep in mind that the sauce may not be as rich. To reheat creamy pasta dishes, use a skillet over low heat. Add a splash of milk or cream to help the sauce stay creamy. Stir often to keep it from sticking. If you prefer the microwave, use a microwave-safe bowl. Add a bit of liquid and cover it loosely. Heat it in short bursts, stirring in between. This helps keep the pasta from drying out. You learned how to make a creamy rigatoni pasta dish. We covered key ingredients like rigatoni, sun-dried tomatoes, cream, and cheese. I shared step-by-step instructions to help you cook each part. You also discovered tips for sauce texture and flavor. Variations for protein and allergen-friendly options were discussed too. Finally, we detailed storage and reheating methods. Now, you are ready to enjoy a delicious meal. Happy cooking!$

Creamy Sun-Dried Tomato Rigatoni

A delicious and creamy pasta dish featuring sun-dried tomatoes and spinach.

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Prep Time 10

Cook Time 15

Total Time 25

Course Main Course

Cuisine Italian

Servings 4

Calories 600 kcal

Ingredients

12 oz rigatoni pasta
1 cup sun-dried tomatoes packed in oil, drained and chopped
2 tablespoons olive oil
3 cloves garlic, minced
1 cup heavy cream
1 cup grated Parmesan cheese
1 cup baby spinach
1 teaspoon Italian seasoning
to taste salt and pepper
for garnish fresh basil leaves

Instructions

Cook the rigatoni pasta according to package instructions in salted boiling water until al dente. Drain and set aside, reserving about ½ cup of the pasta water.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
Stir in the chopped sun-dried tomatoes and Italian seasoning, cooking for another 2-3 minutes to let the flavors meld.
Pour in the heavy cream and stir well to combine. Allow it to simmer gently for 3-4 minutes, letting it thicken slightly.
Add the grated Parmesan cheese to the skillet, and stir until it melts smoothly into the sauce. If the sauce is too thick, add some reserved pasta water to reach desired consistency.
Fold in the baby spinach and cooked rigatoni, tossing everything together until the pasta is well coated in the creamy sauce. Season with salt and pepper to taste.
Remove from heat and let it sit for a couple of minutes before serving.

Notes

Serve garnished with fresh basil leaves and extra Parmesan cheese.

Keyword creamy, pasta, spinach, sun-dried tomatoes