Sun-Dried Tomato and Goat Cheese Rigatoni Pasta
- PREP 10min
- COOK 20min
- TOTAL 30min
We love this sun-dried tomato and goat cheese pasta! Sun-dried tomatoes are incredibly flavorful, so we love them for this creamy pasta. The sauce combines sun-dried tomatoes, cream, and goat cheese, making it flavorful and incredibly creamy. I love rigatoni pasta in this dish, but you can always substitute your favorite pasta shape.
You Will Need
12 ounces (340g) dried rigatoni pasta
2 tablespoons extra-virgin olive oil
1/3 cup (38g) bread crumbs
1 garlic clove, minced
1/4 teaspoon red pepper flakes
1/3 cup (55g) sun-dried tomatoes, cut into 1/4-inch slices
1 cup (236ml) heavy cream
4 ounces (113g) fresh goat cheese, use a soft cheese like chèvre
1/8 teaspoon nutmeg
Salt and fresh ground black pepper
Directions
Preheat the oven to 350°F (177°C). Butter a 2-quart baking dish or spray with non-stick cooking spray.
Cook the pasta: Cook the rigatoni in boiling salted water according to the package directions. Reserve 1/2 cup of the hot starchy pasta water before draining.
Prepare breadcrumbs: Toss 1/3 cup breadcrumbs with 1 tablespoon of oil and lightly season with salt and fresh ground pepper. Set aside.
Make sauce: Heat 1 tablespoon olive oil in a wide skillet over medium heat. Add the garlic, 1/4 teaspoon red pepper flakes, and 1/4 cup chopped sun-dried tomatoes. Cook for 1 minute.
Whisk in 1 cup of cream, 4 ounces goat cheese, and 1/8 teaspoon nutmeg. Bring to a simmer and cook until the cheese has melted into the sauce, about 5 minutes. Taste and adjust with salt and fresh ground black pepper.
Bake pasta: Add the rigatoni to the cream sauce and toss until well coated. If the sauce is too thick, add 3 to 4 tablespoons of the reserved pasta water (the sauce will absorb into the pasta as it bakes and sits). Spoon the rigatoni into the prepared baking dish, top with the bread crumbs, and bake, uncovered, until the breadcrumbs turn golden brown, 10 to 15 minutes.
Adam and Joanne's Tips
- Seasoning your pasta water: I use 1 tablespoon of salt. If you’re unsure, taste the water—it should taste pleasantly salty, like seawater.
- The nutrition facts provided below are estimates.