Description
A creamy, savory pasta dish with sun-dried tomatoes, toasted pine nuts, and a luscious burrata finish—perfect for a quick weeknight dinner that feels indulgent.
Ingredients
Scale
- 12 ounces rigatoni pasta
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 cup oil-packed sun-dried tomatoes, drained and chopped
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- 1/3 cup pine nuts, toasted
- 8 ounces burrata cheese, torn into pieces
- 1/4 cup fresh basil leaves, chiffonade
Instructions
- Bring a large pot of salted water to a boil. Cook rigatoni according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
- While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and sun-dried tomatoes; sauté for 1-2 minutes until fragrant.
- Add heavy cream, Parmesan cheese, and red pepper flakes (if using). Stir until the sauce thickens slightly, about 3 minutes. Season with salt and pepper.
- Toss the drained rigatoni into the sauce, adding reserved pasta water a little at a time if needed to reach desired consistency.
- Remove from heat. Gently fold in toasted pine nuts and half of the burrata pieces.
- Serve immediately, topped with remaining burrata and fresh basil.
Notes
For a vegetarian version, ensure Parmesan is vegetarian-friendly. To make it gluten-free, use gluten-free rigatoni. Leftovers can be stored in the refrigerator for up to 2 days; reheat gently on the stovetop with a splash of milk or cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Main Course
- Cuisine: Italian
Nutrition
- Calories: 650 kcal
- Sugar: 5 g
- Fat: 35 g
- Carbohydrates: 45 g
- Protein: 20 g