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
Scale
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
