Rigatoni Milano

Indulge in the rich and creamy sophistication of Rigatoni Milano, a dish that masterfully blends hearty rigatoni pasta with a velvety Parmesan cream sauce. This Italian-inspired recipe strikes a perfect balance between earthy and vibrant, featuring sautéed mushrooms, sweet sun-dried tomatoes, and tender baby spinach all infused with aromatic garlic and onion. A finishing touch of red pepper flakes brings a subtle kick, while fresh parsley adds a burst of freshness. Ideal for weeknight dinners or special occasions, this quick and easy meal comes together in just 40 minutes, offering a restaurant-quality experience in the comfort of your kitchen. Serve with extra Parmesan and a side of garlic bread for a pairing that will delight every pasta lover. Perfect for searches like "creamy rigatoni dishes" and "easy pasta recipes for dinner," Rigatoni Milano is sure to become a staple in your recipe lineup.

Nutriscore Rating: 57/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 400 grams rigatoni pasta
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 small yellow onion, finely chopped
• 3 cloves garlic cloves, minced
• 200 grams white mushrooms, sliced
• 100 grams sun-dried tomatoes, julienned
• 100 grams baby spinach
• 250 milliliters heavy cream
• 100 grams grated Parmesan cheese
• 0.5 teaspoons red pepper flakes (optional)
• 0 to taste salt
• 0 to taste black pepper
• 2 tablespoons fresh parsley, chopped (for garnish)

Directions

Step 1

Bring a large pot of salted water to a boil. Cook the rigatoni pasta according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.

Step 2

In a large skillet, heat the olive oil and butter over medium heat. Once melted, add the chopped onion and sauté for 3-4 minutes, or until softened and translucent.

Step 3

Add the minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.

Step 4

Stir in the sliced mushrooms and cook for 5-6 minutes, or until the mushrooms release their moisture and are golden brown.

Step 5

Add the sun-dried tomatoes and cook for 2 more minutes. Then, toss in the baby spinach, stirring until just wilted.

Step 6

Lower the heat to medium-low and pour in the heavy cream. Stir well to combine, then mix in the grated Parmesan cheese. Cook for 2-3 minutes, letting the sauce thicken slightly. Add red pepper flakes, salt, and black pepper to taste.

Step 7

Add the cooked rigatoni to the skillet and toss to coat in the sauce. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.

Step 8

Remove the skillet from the heat and sprinkle with fresh parsley. Serve immediately, garnished with more Parmesan cheese if desired.

Nutrition Facts

Serving size	1274.8 grams (1274.8g)

Amount per serving	% Daily Value*
Calories	2925

Total Fat 175.10g	224%
Saturated Fat 89.80g	449%
Polyunsaturated Fat 2.70g
Cholesterol 412mg	137%
Sodium 5142mg	224%
Total Carbohydrate 228.70g	83%
Dietary Fiber 20.60g	74%
Total Sugars 74.80g
Protein 98.50g	197%

Vitamin D 20IU	100%
Calcium 1381mg	106%
Iron 19mg	106%
Potassium 4002mg	85%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.6%

Protein: 13.7%

Carbs: 31.7%