Description
This creamy one pot rigatoni is a luscious Italian-inspired dish featuring tender rigatoni pasta cooked in a rich blend of vegetable broth and heavy cream, infused with aromatic garlic and a hint of red pepper flakes. Finished with a vibrant basil-pistachio pesto and topped with creamy burrata cheese, this comforting recipe combines fresh herbs, nutty flavors, and creamy textures into a satisfying vegetarian main course that can be made easily on the stovetop.
Ingredients
Scale
Pasta and Sauce
- 12 ounces rigatoni pasta
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
- 3 cups vegetable broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup basil-pistachio pesto (see notes)
- Salt and pepper to taste
Toppings and Garnish
- 1–2 burrata balls
- Fresh basil for garnish
- Chopped pistachios for garnish
Basil-Pistachio Pesto (Optional)
- 1 cup fresh basil leaves
- 1/3 cup shelled pistachios
- 1/4 cup grated Parmesan cheese
- 1 garlic clove
- Juice of half a lemon
- 1/3 cup olive oil
Instructions
- Sauté Aromatics: In a large deep skillet or Dutch oven, heat olive oil over medium heat. Add the minced garlic and red pepper flakes, and sauté for about 1 minute until fragrant without browning, infusing the oil with a gentle spicy garlic aroma.
- Add Liquids and Bring to Boil: Pour in the vegetable broth and heavy cream, stirring together. Increase heat and bring the mixture to a gentle boil to prepare for cooking the pasta.
- Cook Pasta: Add the rigatoni to the boiling liquid and stir to coat the pasta fully. Reduce the heat to a simmer and cook uncovered for 12–15 minutes, stirring occasionally to prevent sticking. Continue until the rigatoni is al dente and the sauce has thickened to a creamy consistency.
- Incorporate Cheese and Pesto: Stir in the grated Parmesan cheese and the basil-pistachio pesto evenly into the pasta and sauce mixture, mixing until fully combined and creamy.
- Season and Rest: Season the dish with salt and pepper to taste. Remove from heat and let it sit, uncovered, for about 2 minutes to allow the sauce to thicken further and flavors to meld.
- Serve and Garnish: Serve the creamy rigatoni immediately topped with torn balls of burrata cheese. Garnish with fresh basil leaves and chopped pistachios for added flavor and texture.
Notes
- To prepare the basil-pistachio pesto, blend 1 cup fresh basil, 1/3 cup shelled pistachios, 1/4 cup grated Parmesan, 1 garlic clove, juice of half a lemon, and 1/3 cup olive oil until smooth.
- Store any leftover pesto in an airtight container in the refrigerator for up to 3 days.
- Feel free to substitute store-bought pesto to save time or for convenience.
- Adjust red pepper flakes quantity according to desired spice level or omit if preferred.
- Using a large deep skillet or Dutch oven ensures even cooking and enough space for cooking pasta directly in the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-inspired
