Sun-Dried Tomato and Goat Cheese Rigatoni Pasta
Rigatoni pasta is tossed with a creamy sauce made with goat cheese and sun-dried tomatoes then baked in the oven until bubbly. I bet if you checked our fridge any day of the week, you would find goat cheese. We love it. We eat it as is, cook with it, spread it, pour honey over it, smoke it and do whatever we can to eat it! This recipe is a fantastic excuse to add some goat cheese to your fridge, don’t you think? How to Make Creamy Rigatoni The rigatoni pasta actually gets a little bake time in the oven before serving. After tossing in a creamy sauce made with cream and goat cheese, we top the it with a sprinkling of breadcrumbs. The sauce comes together quickly. To make it, we cook garlic, red pepper flakes, and sun-dried tomatoes in a little olive oil then we add cream and the goat cheese. In goes cooked rigatoni pasta and then we add everything to a baking dish and top with the breadcrumbs. Recipe updated, originally posted October 2011. Since posting this in 2011, we have tweaked the recipe to be more clear. – Adam and Joanne Sun-Dried Tomato and Goat Cheese Rigatoni Pasta PREP 10 mins COOK 20 mins TOTAL 30 mins PREP 10 mins COOK 20 mins TOTAL 30 mins We love this sun-dried tomato and goat cheese pasta! Sun-dried tomatoes are incredibly flavorful, so we love them for this creamy pasta. The sauce combines sun-dried tomatoes, cream, and goat cheese, making it flavorful and incredibly creamy. I love rigatoni pasta in this dish, but you can always substitute your favorite pasta shape. 4 Servings You Will Need 12 ounces (340g) dried rigatoni pasta 2 tablespoons extra-virgin olive oil 1/3 cup (38g) bread crumbs 1 garlic clove, minced 1/4 teaspoon red pepper flakes 1/3 cup (55g) sun-dried tomatoes, cut into 1/4-inch slices 1 cup (236ml) heavy cream 4 ounces (113g) fresh goat cheese, use a soft cheese like chèvre 1/8 teaspoon nutmeg Salt and fresh ground black pepper Directions 1Preheat the oven to 350°F (177°C). Butter a 2-quart baking dish or spray with non-stick cooking spray. 2Cook the pasta: Cook the rigatoni in boiling salted water according to the package directions. Reserve 1/2 cup of the hot starchy pasta water before draining. 3Prepare breadcrumbs: Toss 1/3 cup breadcrumbs with 1 tablespoon of oil and lightly season with salt and fresh ground pepper. Set aside. 4Make sauce: Heat 1 tablespoon olive oil in a wide skillet over medium heat. Add the garlic, 1/4 teaspoon red pepper flakes, and 1/4 cup chopped sun-dried tomatoes. Cook for 1 minute. 5Whisk in 1 cup of cream, 4 ounces goat cheese, and 1/8 teaspoon nutmeg. Bring to a simmer and cook until the cheese has melted into the sauce, about 5 minutes. Taste and adjust with salt and fresh ground black pepper. 6Bake pasta: Add the rigatoni to the cream sauce and toss until well coated. If the sauce is too thick, add 3 to 4 tablespoons of the reserved pasta water (the sauce will absorb into the pasta as it bakes and sits). Spoon the rigatoni into the prepared baking dish, top with the bread crumbs, and bake, uncovered, until the breadcrumbs turn golden brown, 10 to 15 minutes. 1Preheat the oven to 350°F (177°C). Butter a 2-quart baking dish or spray with non-stick cooking spray. 2Cook the pasta: Cook the rigatoni in boiling salted water according to the package directions. Reserve 1/2 cup of the hot starchy pasta water before draining. 3Prepare breadcrumbs: Toss 1/3 cup breadcrumbs with 1 tablespoon of oil and lightly season with salt and fresh ground pepper. Set aside. 4Make sauce: Heat 1 tablespoon olive oil in a wide skillet over medium heat. Add the garlic, 1/4 teaspoon red pepper flakes, and 1/4 cup chopped sun-dried tomatoes. Cook for 1 minute. 5Whisk in 1 cup of cream, 4 ounces goat cheese, and 1/8 teaspoon nutmeg. Bring to a simmer and cook until the cheese has melted into the sauce, about 5 minutes. Taste and adjust with salt and fresh ground black pepper. 6Bake pasta: Add the rigatoni to the cream sauce and toss until well coated. If the sauce is too thick, add 3 to 4 tablespoons of the reserved pasta water (the sauce will absorb into the pasta as it bakes and sits). Spoon the rigatoni into the prepared baking dish, top with the bread crumbs, and bake, uncovered, until the breadcrumbs turn golden brown, 10 to 15 minutes. Adam and Joanne's Tips Seasoning your pasta water: I use 1 tablespoon of salt. If you’re unsure, taste the water—it should taste pleasantly salty, like seawater. The nutrition facts provided below are estimates. Seasoning your pasta water: I use 1 tablespoon of salt. If you’re unsure, taste the water—it should taste pleasantly salty, like seawater. The nutrition facts provided below are estimates. Nutrition Per Serving Serving Size 1 of 4 servings / Calories 601 / Total Fat 25.8g / Saturated Fat 12.4g / Cholesterol 47mg / Sodium 214.4mg / Carbohydrate 73.7g / Dietary Fiber 3.7g / Total Sugars 5.4g / Protein 19.1g AUTHOR: Adam Gallagher We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? To inspire you to get in the kitchen and confidently cook fresh and flavorful meals.More About Us Previous Post: Buffalo Chicken Stuffed Shells Next Post: Slow Cooker Fire Roasted Tomato and Beef Tacos