Rigatoni Milano
Indulge in the rich and creamy sophistication of Rigatoni Milano, a dish that masterfully blends hearty rigatoni pasta with a velvety Parmesan cream sauce. This Italian-inspired recipe strikes a perfect balance between earthy and vibrant, featuring sautéed mushrooms, sweet sun-dried tomatoes, and tender baby spinach all infused with aromatic garlic and onion. A finishing touch of red pepper flakes brings a subtle kick, while fresh parsley adds a burst of freshness. Ideal for weeknight dinners or special occasions, this quick and easy meal comes together in just 40 minutes, offering a restaurant-quality experience in the comfort of your kitchen. Serve with extra Parmesan and a side of garlic bread for a pairing that will delight every pasta lover. Perfect for searches like "creamy rigatoni dishes" and "easy pasta recipes for dinner," Rigatoni Milano is sure to become a staple in your recipe lineup.
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Recipe Information
Ingredients
- 400 grams rigatoni pasta
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 small yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 200 grams white mushrooms, sliced
- 100 grams sun-dried tomatoes, julienned
- 100 grams baby spinach
- 250 milliliters heavy cream
- 100 grams grated Parmesan cheese
- 0.5 teaspoons red pepper flakes (optional)
- to taste salt
- to taste black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the rigatoni pasta according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
In a large skillet, heat the olive oil and butter over medium heat. Once melted, add the chopped onion and sauté for 3-4 minutes, or until softened and translucent.
Add the minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.
Stir in the sliced mushrooms and cook for 5-6 minutes, or until the mushrooms release their moisture and are golden brown.
Add the sun-dried tomatoes and cook for 2 more minutes. Then, toss in the baby spinach, stirring until just wilted.
Lower the heat to medium-low and pour in the heavy cream. Stir well to combine, then mix in the grated Parmesan cheese. Cook for 2-3 minutes, letting the sauce thicken slightly. Add red pepper flakes, salt, and black pepper to taste.
Add the cooked rigatoni to the skillet and toss to coat in the sauce. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.
Remove the skillet from the heat and sprinkle with fresh parsley. Serve immediately, garnished with more Parmesan cheese if desired.
Nutrition Facts
Calories |
731 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.3 g | 56% | |
| Saturated Fat | 22.5 g | 112% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 1178 mg | 51% | |
| Total Carbohydrate | 57.6 g | 21% | |
| Dietary Fiber | 4.9 g | 17% | |
| Total Sugars | 18.6 g | ||
| Protein | 24.8 g | 50% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 350 mg | 27% | |
| Iron | 4.6 mg | 25% | |
| Potassium | 1052 mg | 22% | |
*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.
