Description
A quick and flavorful one pot dish that combines spicy flavors and creamy sauce, perfect for busy weeknights.
Ingredients
- 2 tablespoons Unsalted Butter
- 1 medium Shallot
- 2 cloves Garlic
- 1 teaspoon Crushed Red Pepper
- 24 ounces Marinara Sauce
- 2 cups Low-Sodium Chicken or Vegetable Broth
- 1 teaspoon Kosher Salt
- 12 ounces Uncooked Rigatoni Pasta
- 1 cup Heavy Cream
- 0.5 cup Parmesan Cheese Shavings
- 1 cup Cooked Green Peas
Instructions
- Melt the butter over medium heat in a large pot. If using olive oil, add it instead.
- Add the chopped shallot and cook until soft, about 2-3 minutes.
- Stir in minced garlic and crushed red pepper, cooking for another minute until fragrant.
- Pour in marinara sauce, broth, and salt. Bring to a boil.
- Add rigatoni pasta, ensuring it is covered by liquid. Reduce heat to low and let simmer.
- Cook for 12-15 minutes, stirring occasionally, until pasta is tender and has absorbed some sauce.
- Remove from heat and stir in heavy cream until smooth.
- Fold in parmesan cheese and cooked peas. Mix well until heated through.
- Serve immediately.
Notes
For extra creaminess, add more heavy cream towards the end of cooking. You can customize the dish with different vegetables or proteins.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian