Creamy Rigatoni with Arugula: A Delicious Weeknight Dinner

Creamy Rigatoni with Arugula: A Delicious Weeknight Dinner

When it comes to creating a meal that’s both satisfying and simple, few dishes can beat a creamy pasta. The combination of tender rigatoni, a velvety sauce, and fresh arugula makes for an unforgettable experience that feels indulgent yet light. Whether you’re cooking for yourself or serving guests, this dish is sure to impress.

Ingredients:

For the Pasta:

• 12 oz (340g) rigatoni or your preferred pasta
• Salt for pasta water

For the Creamy Sauce:

• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 cup (240ml) heavy cream
• 1/2 cup (120ml) chicken or vegetable broth
• 1/2 cup grated Parmesan cheese, plus more for serving
• 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper to taste

For the Garnish:

• 2 cups fresh arugula
• Freshly ground black pepper
• Extra Parmesan cheese for serving

Instructions:

1. Cook the Pasta:
   • Begin by bringing a large pot of salted water to a boil. Add the rigatoni and cook according to the package instructions until al dente. This usually takes around 10-12 minutes.
   • Once cooked, reserve about 1/2 cup of the pasta cooking water, then drain the rigatoni and set it aside.
2. Prepare the Creamy Sauce:
   • In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook for about 1 minute, or until fragrant. Be careful not to burn the garlic.
   • Pour in the chicken or vegetable broth, stirring to combine. Allow the broth to reduce slightly, about 2-3 minutes.
   • Add the heavy cream and stir continuously, letting the sauce come to a gentle simmer. Cook for an additional 3-4 minutes until the sauce begins to thicken slightly.
   • Stir in the grated Parmesan cheese, allowing it to melt into the sauce. Add the red pepper flakes if you desire a bit of heat.
   • Season the sauce with salt and pepper to taste.
3. Combine the Pasta and Sauce:
   • Add the cooked rigatoni to the skillet with the creamy sauce. Toss to coat the pasta evenly, adding a bit of the reserved pasta water if needed to reach your desired consistency.
4. Finish the Dish:
   • Remove the skillet from the heat and gently fold in the fresh arugula. The arugula should wilt slightly from the heat of the pasta, maintaining its bright green color and peppery flavor.
5. Serve:
   • Divide the creamy rigatoni between plates, and top with freshly ground black pepper and additional Parmesan cheese.
   • Serve immediately, paired with a glass of white wine or your favorite beverage.

Tips for Success:

• Pasta: While rigatoni is a great choice for this dish due to its ridged surface that holds the sauce well, you can also use other types of pasta such as penne, fusilli, or farfalle.
• Cheese: Parmesan adds a sharp, salty flavor that complements the creaminess of the sauce, but you can experiment with other cheeses like Pecorino Romano or even a bit of Gorgonzola for a different twist.
• Arugula: The peppery arugula contrasts beautifully with the richness of the sauce. For a milder flavor, you could substitute with spinach or add a mix of both.
• Vegetarian Option: Use vegetable broth instead of chicken broth to make this dish vegetarian-friendly.

This Creamy Rigatoni with Arugula is a perfect weeknight dinner that comes together quickly while delivering a burst of flavor. The combination of creamy sauce, peppery arugula, and hearty pasta makes it a dish that you’ll want to return to again and again. Enjoy this comforting, yet refreshing meal with loved ones or savor it on your own!