Description
This easy pesto pasta recipe combines al dente rigatoni with a creamy, flavorful pesto sauce made by simmering pesto and cream together. Ready in just 20 minutes, it’s a perfect quick and comforting weeknight dinner that can be customized with freshly grated Parmesan cheese for an extra savory touch.
Ingredients
Scale
For the Pasta
- 8 ounces uncooked rigatoni pasta
- Salt (for pasta water, to taste)
For the Sauce
- 1 cup pesto (homemade or store-bought)
- 1 cup heavy whipping cream
- Salt & pepper (to taste)
- Freshly grated Parmesan cheese (optional, to taste)
Instructions
- Cook the Pasta: Boil a large pot of salted water and add the rigatoni. Cook according to the package instructions until al dente, usually around 12-14 minutes. Drain the pasta once cooked, reserving a small cup of the pasta water.
- Prepare the Sauce: While the pasta cooks, pour the pesto and heavy cream into a skillet over medium heat. Stir well to combine and let it simmer for 5-7 minutes, stirring occasionally, until the sauce thickens to your desired consistency. If the sauce becomes too thick, add a splash of the reserved hot pasta water to thin it out.
- Toss and Season: Add the drained pasta directly into the skillet with the creamy pesto sauce. Toss thoroughly to coat the pasta evenly. Taste and season with salt and pepper carefully, since the pesto can already be salty.
- Serve: Serve the pasta hot, topped with freshly grated Parmesan cheese if desired for an extra burst of flavor.
Notes
- Use pasta water to adjust sauce consistency—it helps the sauce adhere better to the pasta.
- Jarred pesto varies in saltiness; season your dish lightly with salt to avoid over-salting.
- For a lighter version, substitute heavy cream with half-and-half or whole milk, but sauce may be less rich.
- Try freshly cracked black pepper instead of ground for a bit more aroma.
- This recipe pairs well with a side salad or garlic bread for a complete meal.
