Rigatoni Buttera Recipe
Rigatoni Buttera is a delightful Italian pasta dish known for its rich, creamy, and flavorful profile. The key ingredient is rigatoni, a type of pasta characterized by its ridged, tube-like shape, which is excellent for holding sauces.
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Ingredients
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Pasta
Sauce
Method
Cooking the Pasta
- 1
Boil the Water
In a large pot, bring water to a boil. Add 1 tablespoon of salt to the water.
- 2
Cook the Pasta
Add the rigatoni pasta to the boiling water and cook according to package instructions, usually around 10-12 minutes, until al dente. Stir occasionally to prevent sticking.
- 3
Drain the Pasta
Once cooked, drain the pasta in a colander and set aside. Reserve about 1 cup of pasta water for later use.
Making the Sauce
- 4
Melt the Butter
In a large skillet over medium heat, add the unsalted butter and allow it to melt completely.
- 5
Add Garlic
Finely chop the garlic cloves and add them to the melted butter. Sauté for about 1-2 minutes until fragrant but not browned.
- 6
Pour in the Cream
Slowly pour in the heavy cream while stirring continuously. Bring the mixture to a gentle simmer.
- 7
Incorporate Cheese
Grate the Parmesan cheese and add it to the sauce, stirring until melted and creamy. If the sauce is too thick, add a little reserved pasta water to achieve desired consistency.
- 8
Season the Sauce
Chop the fresh basil leaves and add them to the sauce along with black pepper to taste. Stir well to combine.
Combining Pasta and Sauce
- 9
Combine
Add the cooked rigatoni to the sauce in the skillet. Toss well to coat the pasta evenly with the creamy sauce.
- 10
Serve
Serve the Rigatoni Buttera hot, garnished with extra Parmesan cheese and basil if desired.