Ingredients
Scale
- 12 oz rigatoni pasta
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 cup cherry tomatoes, halved
- Fresh basil leaves, chopped
- Salt and pepper to taste
Instructions
- Cook rigatoni in salted boiling water according to package instructions until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
- Stir in heavy cream, Parmesan cheese, salt, and pepper. Simmer until the sauce thickens slightly, about 3-4 minutes.
- Add cooked rigatoni and cherry tomatoes to the skillet. Toss to coat evenly, cooking for another 2 minutes.
- Garnish with chopped basil and serve immediately.
Notes
- You can substitute heavy cream with half-and-half for a lighter sauce.
- Feel free to add cooked sausage or sautéed vegetables for variation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 530 Kcal
- Sugar: 4g
- Sodium: 450mg
- Fat: 23g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 19g
- Cholesterol: 70mg