Skillet Rigatoni ‘alfredo’ Recipe

Cooking Directions

1. 1

   Prepare the Rigatoni

   Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook according to package instructions until al dente. Drain and set aside.

2. 2

   Sauté Mushrooms

   In a large skillet over medium heat, add a drizzle of olive oil. Add the sliced mushrooms and sauté for about 5-7 minutes until they're golden brown. Add balsamic vinegar and stir to coat the mushrooms. Remove from skillet and set aside.

3. 3

   Make Alfredo Sauce

   In the same skillet, lower the heat and add the ricotta cheese, Fontina cheese, and black truffle oil. Stir until the cheeses are melted and the mixture is creamy. If the sauce is too thick, add a little pasta water to reach desired consistency.

4. 4

   Combine Pasta and Sauce

   Add the cooked rigatoni to the skillet and toss to coat in the sauce. Stir in the chopped sage, salt, and pepper to taste.

5. 5

   Add Mushrooms and Pine Nuts

   Fold in the sautéed mushrooms and toasted pine nuts. Mix until well combined.

6. 6

   Serve

   Serve immediately, garnished with additional pine nuts and a drizzle of black truffle oil if desired.