Ingredients
Scale
- 12 oz rigatoni pasta
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp Italian seasoning
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Cook rigatoni according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
- Pour in heavy cream and bring to a gentle simmer.
- Add Parmesan cheese, Italian seasoning, salt, and pepper. Stir until the sauce thickens.
- Combine cooked rigatoni with the sauce. Toss to coat evenly.
- Garnish with fresh basil and serve hot.
Notes
- Feel free to add cooked sausage or sautéed vegetables for extra flavor.
- You can substitute cream with half-and-half for a lighter version.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Comfort Food
Nutrition
- Serving Size: 1 plate
- Calories: 620 kcal Kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 35 g
- Saturated Fat: 20 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 105 mg