Rigatoni Martino
Indulge in the rich and flavorful world of Rigatoni Martino, a comforting pasta dish that strikes the perfect balance between creamy and zesty. This recipe combines tender rigatoni pasta with a luscious tomato cream sauce infused with garlic, sundried tomatoes, and fresh basil for an irresistible medley of flavors. The addition of sautéed cremini mushrooms and wilted baby spinach not only elevates its texture but also adds a hearty, wholesome touch. Finished with generous Parmesan cheese and a hint of red pepper flakes, this Italian-inspired meal is easy to prepare in just 40 minutes, making it perfect for weeknight dinners or special occasions. Serve this creamy rigatoni masterpiece with extra basil and Parmesan for a savory dish that’s sure to become a family favorite. Perfect keywords: creamy rigatoni pasta, tomato cream sauce, Italian dinner recipes, easy pasta dish.
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Recipe Information
Ingredients
- 400 grams Rigatoni pasta
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 3 cloves Garlic cloves, minced
- 0.5 cup Sundried tomatoes, chopped
- 4 cups Baby spinach
- 1 cup Cremini mushrooms, sliced
- 1 cup Heavy cream
- 2 tablespoons Tomato paste
- 1 cup Grated Parmesan cheese
- 0.5 teaspoon Red pepper flakes
- 1 teaspoon Salt
- 0.5 teaspoon Freshly ground black pepper
- 0.25 cup Fresh basil leaves, chopped
Instructions
Bring a large pot of salted water to a boil. Cook the rigatoni according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
Heat olive oil and butter in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, taking care not to burn it.
Add the sliced mushrooms and sauté until soft and golden, about 5 minutes.
Stir in the chopped sundried tomatoes and sauté for 2 minutes, allowing their flavors to infuse.
Reduce the heat to medium-low and stir in heavy cream and tomato paste. Mix until combined and smooth.
Season the sauce with red pepper flakes, salt, and black pepper, adjusting seasoning to taste.
Add the baby spinach to the skillet and stir until wilted, about 2-3 minutes.
Gradually add the grated Parmesan cheese, stirring continuously, until the cheese melts and the sauce thickens slightly.
Toss the cooked rigatoni into the skillet, coating it evenly with the sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it to your desired consistency.
Stir in the chopped fresh basil for a burst of flavor and freshness.
Serve the Rigatoni Martino immediately, garnished with additional Parmesan cheese and basil if desired.
Nutrition Facts
Calories |
2630 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.7 g | 209% | |
| Saturated Fat | 83.6 g | 418% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 382 mg | 127% | |
| Sodium | 5002 mg | 217% | |
| Total Carbohydrate | 208.2 g | 76% | |
| Dietary Fiber | 25.7 g | 92% | |
| Total Sugars | 54.0 g | ||
| Protein | 82.4 g | 165% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 1210 mg | 93% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 4787 mg | 102% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
