Creamy One Pot Rigatoni with Basil-Pistachio Pesto & Burrata Recipe
If you’re searching for a dish that brings together creamy comfort, vibrant flavors, and a touch of elegance all in one pot, look no further than Creamy One Pot Rigatoni with Basil-Pistachio Pesto & Burrata. This recipe is pure magic: al dente rigatoni gently hugged by a luscious, pesto-kissed cream sauce, all crowned with dreamy burrata and a pop of fresh basil. It’s the kind of meal that feels both weeknight-easy and dinner-party special, and it’s guaranteed to become your new favorite way to enjoy pasta.
Ingredients You’ll Need
This recipe shines because of a handful of simple, high-quality ingredients. Every element has a purpose, whether it’s building the rich sauce, adding a little crunch, or delivering that unmistakable pesto punch. Here’s what you’ll need and why each one matters:
- Rigatoni pasta: The ridges and tubular shape capture all that creamy sauce and pesto goodness in every bite.
- Olive oil: Infuses the base with flavor while gently sautéing the garlic and red pepper flakes.
- Garlic: Adds aromatic depth and brings a savory backbone to the sauce.
- Red pepper flakes (optional): For a subtle, warming kick that lifts the creamy richness.
- Heavy cream: The secret to a silky, luxurious sauce that clings to the pasta.
- Grated Parmesan cheese: Delivers salty, nutty flavor and helps thicken the sauce beautifully.
- Reserved pasta water: Key for adjusting sauce consistency and making everything glossy and cohesive.
- Salt and black pepper: Essential for seasoning every layer to perfection.
- Basil-pistachio pesto: The star flavor bomb, whether homemade or store-bought, adds fresh, herby, nutty complexity.
- Large ball burrata cheese: This creamy, dreamy cheese melts into the hot pasta for a show-stopping finish.
- Fresh basil leaves and chopped pistachios (optional): For bright color, fresh aroma, and a little crunchy flair.
How to Make Creamy One Pot Rigatoni with Basil-Pistachio Pesto & Burrata
Step 1: Cook the Rigatoni
Start by bringing a large pot of well-salted water to a roaring boil. Add the rigatoni and cook it just until al dente, following the package directions. Right before draining, scoop out about a quarter cup of the pasta water—this starchy liquid will help bring your sauce together later. Drain the pasta and set it aside, but keep that pot handy for the next step.
Step 2: Sauté the Aromatics
Drizzle the olive oil into your now-empty pot and warm it over medium heat. When the oil shimmers, add your minced garlic and red pepper flakes. Sauté for just a minute or two, stirring constantly, until the kitchen smells irresistible and the garlic is golden but not browned. This is where your flavor foundation is built, so don’t rush!
Step 3: Create the Creamy Sauce
Lower the heat and pour in the heavy cream, followed by the grated Parmesan and that reserved pasta water. Stir everything together and let it gently simmer for two to three minutes. You’ll see the sauce thicken and become gloriously smooth—exactly what you want to coat every piece of rigatoni.
Step 4: Add the Pesto and Pasta
Spoon in the basil-pistachio pesto and give the sauce a good stir, letting the herbs and nuts swirl into the creamy base. Add your cooked rigatoni and toss everything to coat the pasta evenly. Season generously with salt and black pepper to taste, tasting as you go so the flavors shine just right.
Step 5: Top with Burrata and Garnish
Divide the creamy, pesto-coated rigatoni among serving bowls. Tear or slice the burrata and nestle a generous portion onto each bowl, right on top of the steaming pasta. If you like, finish with fresh basil leaves and a sprinkle of chopped pistachios for extra color and crunch. Serve immediately for maximum wow factor.
How to Serve Creamy One Pot Rigatoni with Basil-Pistachio Pesto & Burrata
Garnishes
Elevate each bowl of Creamy One Pot Rigatoni with Basil-Pistachio Pesto & Burrata by showering it with torn fresh basil, a scattering of chopped pistachios, and a drizzle of good olive oil. These simple touches add a fresh aroma, a little texture, and a pop of color that make the dish feel restaurant-worthy.
Side Dishes
This pasta is rich and satisfying on its own, but if you want a full spread, pair it with a crisp arugula salad tossed in lemon vinaigrette or a platter of roasted seasonal veggies. Some crusty bread on the side is also perfect for scooping up every last bit of that creamy sauce and burrata.
Creative Ways to Present
If you’re entertaining, bring the whole pot to the table and let everyone serve themselves family-style, or pile the pasta onto a large platter and arrange burrata and garnishes in the center for an eye-catching centerpiece. Individual bowls topped with a dramatic ball of burrata are sure to impress at any dinner gathering.
Make Ahead and Storage
Storing Leftovers
If you have any leftover Creamy One Pot Rigatoni with Basil-Pistachio Pesto & Burrata, transfer it to an airtight container and refrigerate for up to three days. The pasta will soak up a bit of the sauce as it sits, but the flavors remain absolutely delicious.
Freezing
While the creamy sauce and burrata are best enjoyed fresh, you can freeze the rigatoni and pesto mixture (without the burrata) for up to one month. Thaw overnight in the fridge, then reheat and add fresh burrata just before serving for the best texture and flavor.
Reheating
Gently reheat leftovers on the stovetop over low heat, adding a splash of cream or milk to loosen the sauce if needed. Stir frequently to prevent sticking. If you’re reheating in the microwave, cover the pasta loosely and heat in short bursts, stirring in between. Add burrata after reheating to maintain its creamy center.
FAQs
Can I make this recipe dairy-free?
Absolutely! Swap the heavy cream for a rich, unsweetened cashew cream and use your favorite dairy-free pesto. Top with a plant-based burrata or simply leave it off for a lovely vegan version of Creamy One Pot Rigatoni with Basil-Pistachio Pesto & Burrata.
What’s the best way to make homemade basil-pistachio pesto?
For extra-fresh flavor, blend 2 cups fresh basil, 1/2 cup shelled pistachios, 1/3 cup grated Parmesan, 1 garlic clove, juice of half a lemon, and 1/2 cup olive oil until smooth. Taste and adjust the seasoning, and you’ll have a vibrant, nutty pesto perfect for this dish.
Can I use a different type Main Course
Definitely! While rigatoni is wonderful for holding onto the sauce, you can use penne, fusilli, or even shells—just pick a shape with plenty of nooks and crannies for that creamy pesto sauce to cling to.
Is there a substitute for burrata?
If you can’t find burrata, fresh mozzarella or a dollop of ricotta will still give you that creamy, luxurious finish. Simply tear or spoon it over each bowl just before serving.
How can I make this dish ahead for a party?
Make the rigatoni and pesto sauce a few hours in advance, then reheat gently on the stove before guests arrive. Wait to add the burrata and garnishes until just before serving so everything stays fresh and luscious. This way, your Creamy One Pot Rigatoni with Basil-Pistachio Pesto & Burrata will taste like you just made it.
Final Thoughts
If you’re craving a pasta night that’s a little extra-special yet still easy enough for any day of the week, you can’t go wrong with Creamy One Pot Rigatoni with Basil-Pistachio Pesto & Burrata. It’s a true celebration of creamy, herby, and cheesy flavors—so gather your ingredients and treat yourself (and your loved ones) to a bowl of pure comfort and joy!
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Creamy One Pot Rigatoni with Basil-Pistachio Pesto & Burrata Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A rich and creamy one-pot rigatoni dish tossed with vibrant homemade or store-bought basil-pistachio pesto, topped with luscious burrata cheese for an indulgent Italian-inspired meal that’s easy to prepare and perfect for weeknight dinners.
Ingredients
Pasta and Sauce
- 12 ounces rigatoni pasta
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 cup heavy cream
- 1/3 cup grated Parmesan cheese
- 1/4 cup reserved pasta water
- Salt and black pepper, to taste
Pesto
- 1/2 cup basil-pistachio pesto (homemade or store-bought)
Toppings
- 1 large ball burrata cheese
- Fresh basil leaves, for garnish (optional)
- Chopped pistachios, for garnish (optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package instructions until al dente. Reserve 1/4 cup of the pasta water before draining the pasta. Set the pasta aside.
- Sauté Aromatics: In the same pot, heat olive oil over medium heat. Add minced garlic and red pepper flakes, if using, and sauté for 1–2 minutes until fragrant, being careful not to burn the garlic.
- Prepare the Sauce: Reduce heat to low, then stir in heavy cream, grated Parmesan cheese, and the reserved pasta water. Let the sauce simmer gently for 2–3 minutes until it thickens slightly.
- Combine Pesto and Pasta: Stir in the basil-pistachio pesto and the cooked rigatoni, tossing everything together to coat the pasta evenly with the sauce. Season with salt and freshly ground black pepper to taste.
- Serve & Garnish: Divide the creamy rigatoni among serving bowls. Top each portion with a generous piece of burrata cheese. Garnish with fresh basil leaves and chopped pistachios if desired. Serve immediately for the best flavor and texture.
Notes
- To make your own basil-pistachio pesto, blend together 2 cups fresh basil leaves, 1/2 cup shelled pistachios, 1/3 cup grated Parmesan cheese, 1 garlic clove, juice of half a lemon, and 1/2 cup olive oil until smooth.
- For a dairy-free alternative, substitute heavy cream with cashew-based cream and use a dairy-free version of pesto.
- Red pepper flakes are optional; omit or adjust the amount based on your preferred spice level.
- Reserve pasta water carefully, as it helps to create a silky sauce that clings to the rigatoni.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop, One-Pot
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 580
- Sugar: 3g
- Sodium: 310mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg
