Description
This creamy one-pot rigatoni recipe combines the rich flavors of basil pistachio pesto and luscious burrata cheese for a satisfying Italian-inspired dish. Perfectly cooked rigatoni pasta is tossed in a delicate cream sauce with Parmesan and finished with fresh basil and crunchy pistachios, making it a cozy yet elegant meal ideal for entertaining or a comforting weeknight dinner.
Ingredients
Scale
Pasta and Sauce
- 12 oz rigatoni pasta
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup basil pistachio pesto (see notes)
- Salt and black pepper to taste
Garnish
- 2 balls burrata cheese
- Fresh basil leaves
- Chopped pistachios
For Basil Pistachio Pesto (optional)
- 1 cup fresh basil leaves
- 1/3 cup shelled pistachios
- 1/4 cup Parmesan cheese
- 1 garlic clove
- Juice of 1/2 lemon
- 1/3 cup olive oil
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook the rigatoni until al dente, about 10-12 minutes. Before draining, reserve 1/2 cup of the pasta cooking water for later use.
- Sauté Aromatics: In the same pot, heat olive oil over medium heat. Add minced garlic and red pepper flakes, sautéing for 1–2 minutes until fragrant but not browned.
- Combine Ingredients: Reduce heat to low, then return the cooked rigatoni to the pot. Stir in heavy cream, freshly grated Parmesan, and basil pistachio pesto until the pasta is evenly coated and the sauce is creamy.
- Adjust Consistency: Use the reserved pasta water as needed to loosen the sauce to your desired consistency, stirring well to combine.
- Season: Taste and season the pasta with salt and black pepper according to preference.
- Serve and Garnish: Transfer the creamy rigatoni to a serving dish. Tear burrata cheese over the top and garnish with fresh basil leaves and a sprinkle of chopped pistachios for added texture and flavor. Serve immediately while warm.
Notes
- To prepare basil pistachio pesto, blend 1 cup fresh basil leaves, 1/3 cup shelled pistachios, 1/4 cup Parmesan, 1 garlic clove, juice of 1/2 lemon, and 1/3 cup olive oil until smooth. Alternatively, use store-bought pesto for convenience.
- This dish is rich and packed with flavor, making it perfect for entertaining guests or enjoying a cozy meal at home.
- Adjust the amount of red pepper flakes based on your preferred spice level.
- For a lighter version, substitute heavy cream with half-and-half or a plant-based cream alternative.
