Creamy Rigatoni Pasta: Easy 20-Minute Italian Recipe
A quick, Roman-style creamy rigatoni pasta that comes together in 20 minutes using simple ingredients like butter, garlic, heavy cream, and freshly grated parmesan. The secret to this dish is using starchy pasta water to create a silky, cohesive emulsion that clings to the noodles.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Italian
Ingredients
Scale
- 1 pound (450g) dry rigatoni pasta
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 cup (240ml) heavy cream
- 1 cup (100g) freshly grated parmesan cheese
- 1 cup starchy pasta water (reserved from boiling)
- Freshly cracked black pepper, to taste
- Salt, for pasta water and to taste
- Red pepper flakes (optional), a pinch
Instructions
- Fill a large pot with water, add a generous amount of salt, and bring to a rolling boil (5-7 minutes). Meanwhile, prep the garlic and grate the cheese.
- Add the rigatoni to the boiling water and cook according to package directions until al dente, checking 1-2 minutes early (8-10 minutes total).
- Before draining, reserve about 1 cup of the starchy pasta water. Drain the pasta and set aside.
- In a large skillet, melt the butter over medium heat. Add the minced garlic and red pepper flakes (if using) and sauté for 1 minute until fragrant, being careful not to burn the garlic.
- Pour in the heavy cream and let it simmer gently for 2-3 minutes to reduce slightly. Do not boil vigorously.
- Add the drained rigatoni directly into the skillet with the cream sauce. Toss to combine and cook for 1 minute.
- Sprinkle the grated parmesan cheese over the pasta. Pour in about 1/4 cup of the reserved pasta water and toss vigorously until the sauce is glossy and coats the noodles. Add more water if needed to reach desired consistency.
- Season with black pepper and additional salt if needed. Serve immediately, topped with extra parmesan or fresh parsley if desired.
Notes
Do not rinse the pasta after draining, as the starch is needed for the sauce to cling. Use freshly grated parmesan rather than pre-shredded cheese for better melting. Keep heat moderate when adding cream to prevent separation. If the sauce is too thick, add more pasta water; if too thin, cook longer.
Nutrition
- Serving Size: 1 plate
- Calories: 650
- Sugar: 3
- Sodium: 800
- Fat: 35
- Saturated Fat: 20
- Carbohydrates: 60
- Fiber: 3
- Protein: 22
Keywords: creamy rigatoni, easy pasta recipe, 20 minute dinner, italian comfort food, garlic parmesan pasta, weeknight dinner