Rigatoni with Roasted Garlic Cream Sauce

• 1 head garlic
• 12 ounces rigatoni
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 tablespoons unsalted butter
• Salt, to taste
• Freshly ground black pepper, to taste
• 1/4 teaspoon nutmeg (optional)
• 2 tablespoons olive oil
• 2 tablespoons chopped fresh parsley, for garnish

Steps

1. 1 Preheat oven to 400°F. Cut off the top of the garlic head, drizzle with olive oil, wrap in foil, and roast for 30-35 minutes until soft.
2. 2 Cook rigatoni in a large pot of salted boiling water according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
3. 3 While pasta cooks, squeeze roasted garlic cloves into a saucepan. Add heavy cream, Parmesan, butter, salt, pepper, and nutmeg if using. Stir over medium heat until smooth and slightly thickened.
4. 4 Combine sauce and pasta in the pot. Add reserved pasta water as needed to reach desired consistency.
5. 5 Serve hot, garnished with fresh parsley.

Nutrition

Tips

• Use a microplane grater for finely grated Parmesan for the best texture.
• Reserve pasta water is key—it helps marry the sauce and pasta together.
• Roast extra garlic; it's great spread on crusty bread!

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of milk or cream to loosen the sauce.

Serving Suggestions

• Pair with a crisp Caesar salad for a complete meal.
• Add grilled chicken or shrimp for extra protein.

FAQ