Creamy Pesto Rigatoni with Mascarpone

This creamy pesto rigatoni has become my ultimate dinner party secret weapon, combining the comfort of pasta with an elevated sauce that makes guests think I spent hours in the kitchen. The marriage of velvety mascarpone and aromatic pesto creates a silky coating on each ridged tube of pasta, making every bite luxurious yet surprisingly simple to prepare.

I first made this dish when unexpected dinner guests arrived during a rainstorm, and what began as a pantry rescue became my most requested recipe. The combination of creamy mascarpone with vibrant pesto creates a restaurant-quality dish that feels indulgent without hours of work.

Ingredients

• Rigatoni pasta the ridged tubes capture sauce inside and out for maximum flavor in every bite
• Basil pesto either homemade or a high quality store bought version works beautifully here
• Mascarpone cheese this Italian cream cheese melts into a silky smooth texture that transforms standard pesto
• Parmesan or Pecorino Romano adds essential salty depth and helps thicken the sauce
• Reserved pasta water the starchy liquid helps create the perfect sauce consistency if needed
• Fresh basil leaves for garnishing with a pop of color and aromatic finish

Step-by-Step Instructions

Cook the Pasta

Bring a large pot of generously salted water to a rolling boil. The water should taste like the sea to properly season the pasta from within. Add rigatoni and cook according to package directions until perfectly al dente usually around 10 to 12 minutes. Before draining be sure to reserve at least 1/4 cup of the starchy pasta water as this magical liquid will help create the perfect sauce consistency. Drain pasta but do not rinse as the starch helps the sauce adhere.

Create the Creamy Sauce

In a large sauté pan over very low heat add the pesto and mascarpone cheese. Stir continuously with a wooden spoon or silicone spatula until the mascarpone completely melts and blends with the pesto creating a uniform velvety sauce. This should take about 3 minutes. Keep the heat gentle to prevent the mascarpone from separating. If the sauce seems too thick add a splash of the reserved pasta water a tablespoon at a time to reach your desired consistency.

Combine and Coat

Add the drained rigatoni directly to the sauce pan. Using tongs or two wooden spoons gently toss to ensure every piece of pasta is thoroughly coated with the creamy pesto sauce. The ridges of the rigatoni will catch and hold the luxurious sauce creating perfect bites. Continue tossing for about 1 minute to allow the pasta to absorb some of the sauce flavors.

Finish with Cheese

Sprinkle the grated Parmesan or Pecorino Romano over the pasta while still hot. Toss again to incorporate as the cheese melts creating a glossy finish that adds depth and richness. Taste the pasta and adjust seasoning with salt and freshly ground black pepper remembering that the cheese adds saltiness.

Save

The first time I served this pasta to my Italian grandmother she requested the recipe and has since added it to her regular rotation which remains my proudest culinary achievement. She insists the mascarpone is what elevates it from good to extraordinary and I have to agree.

Perfect Pasta Selection

While rigatoni is my preferred pasta for this sauce the substantial tubes with ridges both inside and out create perfect pockets for the creamy sauce to nestle into. If rigatoni isn't available other ridged pasta shapes like penne rigate or fusilli work beautifully. Avoid delicate shapes like angel hair which would collapse under the weight of this rich sauce. The pasta should be cooked precisely to al dente to maintain structure when tossed with the creamy sauce.

Making It Ahead

This dish truly shines when freshly made but you can prepare components ahead for quicker assembly. The pesto sauce with mascarpone can be prepared up to 24 hours in advance and stored in an airtight container in the refrigerator. When ready to serve gently reheat the sauce over low heat adding a splash of cream or pasta water to revive its silky texture. Fresh pasta takes just minutes to cook making this an impressive yet practical option for entertaining.

Seasonal Variations

In summer enhance the dish with halved cherry tomatoes added just before serving for bursts of acidity that balance the richness. For autumn try incorporating roasted butternut squash cubes and crispy sage leaves. Winter versions benefit from tender sautéed kale and toasted pine nuts for added texture. Spring calls for fresh peas and tender asparagus tips blanched briefly in the pasta water during the final minute of cooking.

Serving Suggestions

This creamy pesto rigatoni pairs perfectly with a crisp arugula salad dressed simply with lemon juice and olive oil to cut through the richness. For a complete dinner experience serve alongside grilled lemon chicken or garlic butter shrimp. A glass of chilled Pinot Grigio or Sauvignon Blanc complements the herbaceous notes in the pesto while balancing the creaminess of the dish.

Recipe FAQs

→ Can I substitute the rigatoni with another pasta shape?

Yes! While rigatoni's ridges hold the creamy pesto sauce beautifully, other shapes like penne, fusilli, or even spaghetti work well too. Pasta shapes with texture or ridges will capture the most sauce.

→ What can I use instead of mascarpone cheese?

Full-fat cream cheese or crème fraîche can substitute for mascarpone, though mascarpone offers a creamier texture and milder flavor. If using cream cheese, you might need to add a splash more pasta water to achieve the same silky consistency.

→ Can I prepare this dish ahead of time?

Yes, you can make the creamy pesto sauce ahead and store it in the refrigerator for 2-3 days. When ready to serve, gently reheat the sauce (avoid high heat to prevent separation) and toss with freshly cooked pasta.

→ How do I prevent the mascarpone sauce from separating?

Keep the heat low when melting the mascarpone into the pesto. High heat is the most common cause of separation. Stir constantly and remove from heat once fully blended. If the sauce looks like it's beginning to separate, take it off the heat immediately and add a splash of cold pasta water while stirring.

→ What protein would pair well with this pasta?

Grilled chicken, sautéed shrimp, or pan-seared mushrooms (for a vegetarian option) complement the creamy pesto flavors beautifully. Simply cook your protein separately and add it to the pasta when combining with the sauce.

→ Is there a nut-free version of this dish?

Yes! If using homemade pesto, substitute pine nuts with sunflower seeds or omit nuts entirely. For store-bought pesto, look for nut-free varieties which are increasingly available. The mascarpone will still create a wonderfully creamy texture regardless.