Description
This creamy one pot rigatoni recipe features a luscious basil-pistachio pesto and rich burrata cheese, creating a flavorful and indulgent Italian-inspired main course. Using a simple stovetop method, the rigatoni cooks in a garlic-infused creamy sauce, making it a perfect all-in-one meal that’s both comforting and elegant.
Ingredients
Scale
Main Dish
- 12 ounces rigatoni pasta
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
- 2 cups vegetable broth
- 1 1/2 cups heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup basil-pistachio pesto (homemade or store-bought)
- 2 balls burrata cheese (4 ounces each)
- Fresh basil leaves, for garnish
- Chopped pistachios, for garnish
Basil-Pistachio Pesto (Optional)
- 1 cup fresh basil leaves
- 1/4 cup shelled pistachios
- 1/4 cup grated Parmesan cheese
- 1 clove garlic
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
- Make the pesto (if homemade): In a food processor, combine basil, pistachios, Parmesan, and garlic. Pulse until finely chopped. With the motor running, slowly stream in olive oil until the mixture is smooth. Season with salt and pepper to taste. Set aside.
- Cook the aromatics: In a large deep skillet or Dutch oven, heat olive oil over medium heat. Add minced garlic and red pepper flakes (if using), sautéing for about 30 seconds until fragrant but not browned.
- Add pasta and liquids: Add rigatoni pasta to the skillet, followed by vegetable broth and heavy cream. Stir to combine and bring the mixture to a simmer.
- Simmer and cook pasta: Cover the skillet and cook for 12 to 14 minutes, stirring occasionally, until the pasta is al dente and the liquid reduces into a creamy sauce.
- Finish the sauce: Stir in the grated Parmesan cheese, salt, black pepper, and basil-pistachio pesto. Mix thoroughly until the sauce is smooth and well combined.
- Serve with burrata: Remove from heat. Divide the creamy rigatoni into bowls and tear the burrata cheese on top. Let it melt slightly into the hot pasta.
- Garnish and serve: Garnish with fresh basil leaves and a sprinkle of chopped pistachios. Serve immediately for best flavor and texture.
Notes
- For a lighter version, substitute half-and-half or whole milk for the heavy cream.
- Add sautéed spinach, cherry tomatoes, or grilled chicken to vary the dish and add more nutrients.
- If you prefer less heat, omit the red pepper flakes.
- Use high-quality burrata for the best creamy texture and flavor.
- Store leftovers in an airtight container in the refrigerator and reheat gently to avoid curdling the cream.
