Creamy Rigatoni with Arugula and Parmesan
Ingredients:
– 12 oz (340 g) rigatoni pasta
– 1 tablespoon olive oil
– 2 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1/2 teaspoon crushed red pepper flakes (optional)
– Salt and black pepper, to taste
– 2 cups fresh arugula
– Additional Parmesan cheese, for garnish
Instructions:
1. **Cook the Pasta**: Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package instructions until al dente. Drain the pasta and set aside.
2. **Prepare the Sauce**: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
3. **Make it Creamy**: Reduce the heat to low, and pour in the heavy cream. Stir in the grated Parmesan cheese and crushed red pepper flakes, if using. Let the mixture simmer gently until the sauce thickens slightly, about 3-5 minutes.
4. **Season**: Add salt and black pepper to taste. Adjust seasoning as necessary.
5. **Combine Pasta and Sauce**: Add the cooked rigatoni to the skillet with the creamy sauce. Toss to coat the pasta evenly.
6. **Add Arugula**: Stir in the fresh arugula, allowing it to wilt slightly from the heat of the pasta and sauce.
7. **Serve**: Divide the pasta into serving bowls. Top with additional grated Parmesan cheese and a sprinkle of black pepper.
Enjoy your creamy rigatoni with arugula and Parmesan! If you have any other specific preferences or questions, feel free to ask.
