Description
Creamy Pesto Rigatoni is what you make when dinner needs to be fast but still feel like a win. It’s loaded with roasted cherry tomatoes, a creamy pesto sauce, and plenty of Parmesan cheese that clings to every bite of rigatoni pasta.
Ingredients
- Cherry tomatoes (1 pint)
- Olive oil (1/2 tablespoon)
- Salt (to taste)
- Black pepper (to taste)
- Rigatoni pasta (1 lb)
- Basil pesto (½ cup)
- Heavy cream (½ cup)
- Parmesan cheese, grated (¼ cup + more for topping)
- Red pepper flakes (optional, to taste)
- Fresh basil (optional, for garnish)
Instructions
- Preheat oven to 400°F . Toss cherry tomatoes (1 pint) with olive oil (1/2 tablespoon), salt (to taste), and black pepper (to taste) on a sheet pan. Roast for 20–25 minutes, until tomatoes are bursting and lightly browned.
- While tomatoes roast, bring a large pot of salted water to a boil. Cook rigatoni pasta (1 lb) until al dente, according to package directions. Reserve ½ cup of pasta water, then drain.
- Return the pot to low heat. Add basil pesto (½ cup), heavy cream (½ cup), and Parmesan cheese (¼ cup). Stir until the sauce is smooth and warmed through.
- Add the drained rigatoni pasta and roasted cherry tomatoes to the sauce. Stir to coat, adding splashes of reserved pasta water as needed until the sauce is silky and clings to the pasta.
- Taste and adjust seasoning with salt, black pepper and red pepper flakes. Serve warm, topped with extra Parmesan cheese and fresh basil (optional).
Notes
Leftovers tip. The sauce will thicken in the fridge—add a splash of cream or water before reheating to loosen it up.
Pasta water is key. Don’t skip reserving it—just a splash helps turn the pesto and cream into a smooth, restaurant-style sauce that actually clings to the pasta.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size:
- Calories: 353
- Sugar: 2.2 g
- Sodium: 768.2 mg
- Fat: 30.1 g
- Carbohydrates: 15.3 g
- Protein: 5.8 g
- Cholesterol: 23.2 mg