Ingredients
Scale
- 12 oz rigatoni pasta
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 3 cloves garlic, minced
- 1 tbsp olive oil
- 1/2 tsp red pepper flakes
- Salt and freshly ground black pepper to taste
- Fresh basil leaves for garnish
Instructions
- Cook rigatoni according to package instructions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes; sauté until fragrant.
- Pour in heavy cream, bring to a gentle simmer, then stir in Parmesan cheese until melted and smooth.
- Add cooked rigatoni to the sauce, toss to coat evenly, and season with salt and pepper.
- Garnish with fresh basil leaves before serving.
Notes
- Use fresh Parmesan for the best flavor.
- Feel free to add cooked chicken or vegetables for variation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 520 kcal Kcal
- Sugar: 4 g
- Sodium: 430 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 16 g
- Cholesterol: 85 mg