Creamy Pesto Rigatoni Mascarpone (Printable Version)
Rigatoni pasta enveloped in a silky mascarpone-pesto sauce, creating a luxurious yet simple dish that's ready in minutes.
# What You'll Need:
→ Pasta
01 -
340g rigatoni pasta
→ Sauce
02 -
180ml basil pesto (store-bought or homemade)
03 -
120g mascarpone cheese
04 -
60g grated Parmesan or Pecorino Romano
05 -
Salt, to taste
06 -
Freshly ground black pepper, to taste
07 -
30ml reserved pasta water
→ Garnish
08 -
Fresh basil leaves
# Steps To Follow:
01 -
Bring a large pot of salted water to a boil. Add rigatoni and cook according to package instructions until al dente. Reserve 60ml of pasta water, then drain the pasta.
02 -
In a large sauté pan over low heat, combine the pesto and mascarpone. Stir gently until the mascarpone is fully melted and incorporated into the pesto, forming a thick, creamy sauce. Add a splash of reserved pasta water if needed to achieve desired consistency.
03 -
Add the drained rigatoni to the pan with the sauce. Toss gently to ensure each piece is thoroughly coated. Incorporate the grated cheese and mix until it melts into the sauce, creating a glossy finish.
04 -
Taste and adjust seasoning with salt and freshly ground black pepper as needed. Plate the pasta, top with additional grated cheese if desired, and garnish with fresh basil leaves.
# Notes and Tips:
01 -
Don't overheat the mascarpone or it may separate; keep the sauce on low heat throughout preparation.
02 -
Rigatoni's shape and ridges are ideal for capturing the creamy sauce, but penne or fusilli can be substituted.
03 -
For a protein addition, consider grilled chicken, sautéed shrimp, or pan-seared mushrooms.
04 -
For a nut-free version, seek out a pesto made with sunflower seeds or without nuts entirely.