Rigatoni Alfredo Recipe
Make Rigatoni Alfredo Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pasta
Alfredo Sauce
Finishing
Method
Pasta
- 1
Boil water and cook rigatoni
Bring a large pot with 4 cups of water and 1 tablespoon of salt to a vigorous boil. Add 12 oz rigatoni and cook, stirring occasionally, until al dente (follow package time minus 1 minute).
- 2
Reserve 1 cup of the pasta cooking water before draining. Drain the rigatoni and set aside while you finish the sauce.
Alfredo Sauce
- 3
Prep garlic and cheese
Finely mince 2 cloves of garlic. Finely grate 1.5 cups Parmesan and have it at room temperature so it melts evenly.
- 4
Build the sauce
In a large skillet or sauté pan over medium heat, melt 4 tablespoons unsalted butter. Add the minced garlic and cook, stirring, for 30–45 seconds until fragrant (do not brown).
- 5
Pour in 1 cup heavy cream and 1 cup whole milk. Increase heat slightly to bring the mixture to a gentle simmer (small bubbles at the edge). Simmer for 3–4 minutes, stirring occasionally, to slightly reduce and thicken the cream.
- 6
Lower the heat to medium-low. Gradually whisk in the 1.5 cups grated Parmesan in two additions, whisking constantly to create a smooth sauce. If the sauce is too thick, whisk in up to 1/2 cup of the reserved pasta water a few tablespoons at a time to reach desired consistency.
- 7
Season the sauce with 3 teaspoons salt (adjust to taste), 1 teaspoon freshly ground black pepper, and a pinch of nutmeg if using. Taste and adjust seasoning.
Finishing
- 8
Combine pasta and sauce
Add the drained rigatoni to the skillet with the Alfredo sauce. Toss gently over low heat to coat the pasta, adding reserved pasta water a few tablespoons at a time as needed to loosen the sauce and achieve a creamy cling. Use about 1/4 to 3/4 cup reserved water depending on how thick you like the sauce.
- 9
If the sauce has cooled and become dull, cook together for 1–2 minutes so the pasta absorbs flavor and the sauce becomes glossy. Remove from heat and stir in 2 tablespoons chopped fresh parsley (if using) and drizzle 1 teaspoon olive oil (optional) for sheen.
- 10
Serve immediately, topped with 1/4 cup extra grated Parmesan and an extra crack of black pepper.