Description
This creamy rigatoni recipe features rich Boursin cheese blended with garlic, shallots, and a touch of cream to create a luscious, herb-infused sauce. Perfectly cooked al dente rigatoni is tossed in the velvety mixture, then finished with Parmesan and fresh parsley for a comforting, flavorful Italian-inspired vegetarian main course that’s quick and easy to prepare.
Ingredients
Scale
Pasta
- 12 oz rigatoni pasta
Sauce
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 shallot, finely chopped
- 1/2 teaspoon red pepper flakes (optional)
- 5 oz Boursin cheese (Garlic & Fine Herbs)
- 1/2 cup heavy cream
- 1/2 cup reserved pasta water
- 1/2 teaspoon black pepper
- salt to taste
Finishing
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook rigatoni according to package instructions until al dente. Reserve 1/2 cup of the pasta water, then drain and set aside.
- Prepare the Sauce: In a large skillet, heat olive oil over medium heat. Add the minced garlic and finely chopped shallot, sautéing for 2 to 3 minutes until fragrant and softened. If using, stir in red pepper flakes for a bit of heat.
- Combine Cheese and Cream: Lower the heat to low and add the Boursin cheese and heavy cream to the skillet. Stir continuously until the cheese fully melts and the mixture forms a smooth, creamy sauce.
- Toss Pasta in Sauce: Add the cooked rigatoni to the skillet and toss well to coat each piece with the sauce. Gradually pour in the reserved pasta water to loosen the sauce to your preferred consistency. Season with black pepper and salt to taste.
- Finish with Parmesan: Stir in the grated Parmesan cheese and cook for an additional 1 to 2 minutes to combine flavors and warm through.
- Serve: Plate the creamy rigatoni while warm and garnish with chopped fresh parsley if desired for a fresh finish.
Notes
- This dish pairs beautifully with grilled chicken or sautéed mushrooms for added protein and texture.
- For a lighter variation, substitute the heavy cream with milk or half-and-half without compromising flavor.
- Adjust red pepper flakes according to your preferred spice level or omit entirely for a milder sauce.
- Reserve pasta water is crucial to getting the sauce to the perfect silky texture, so don’t skip that step.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 3 g
- Sodium: 360 mg
- Fat: 26 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 2 g
- Protein: 14 g
- Cholesterol: 70 mg
