The easy rigatoni pasta recipe comes together quickly. Try adding cooked chicken, shrimp or roasted vegetables – just toss them into the sauce at the same time as adding the pasta.
8 ounces rigatoni pasta
2 tablespoons extra-virgin olive oil
1/3 cup bread crumbs
1 garlic clove, minced
1/4 teaspoon red pepper flakes
1/4 cup sun-dried tomatoes, cut into 1/4-inch slices
1 cup heavy cream
4 ounces goat cheese
1/8 teaspoon nutmeg
Salt and fresh ground black pepper
Heat oven to 350 degrees F. Butter a 2-quart baking dish or spray with non-stick cooking spray.
Cook the pasta in boiling salted water until it is tender but not mushy. Drain.
Meanwhile, in a small bowl, toss the bread crumbs with 1 tablespoon of oil and lightly season with salt and fresh ground pepper.
Heat 1 tablespoon of olive oil in a wide skillet over medium heat. Add the garlic, red pepper flakes and sun-dried tomatoes. Cook for 1 minute. Whisk in the cream, goat cheese and nutmeg. Bring to a simmer and cook until the cheese has melted into the sauce, about 5 minutes. Taste and adjust with salt and/or pepper.
Add the rigatoni to the cream sauce and toss until well coated. Spoon the pasta into baking dish, top with bread crumbs and bake, uncovered, until the breadcrumbs turn golden brown; about 10 minutes.