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Creamy Tuscan Rigatoni 🍝

Rich rigatoni pasta tossed in a silky Tuscan-style cream sauce with sun-dried tomatoes, spinach, and Parmesan.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 plates
Course: Main Course
Cuisine: American, Italian
Calories: 590
Ingredients Equipment Method Notes

Ingredients
  

Pasta
  • 12 oz rigatoni pasta
Tuscan Cream Sauce
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 4 cloves garlic minced
  • 0.5 cup sun-dried tomatoes chopped
  • 1.5 cups heavy cream
  • 2 cups fresh spinach
  • 1.25 cups Parmesan cheese freshly grated
  • 1 tsp Italian seasoning
  • 0.5 tsp salt to taste
  • 0.5 tsp black pepper

Equipment

  • Large pot
  • Large skillet
  • Wooden spoon
  • Cheese grater

Method
 

  1. Cook rigatoni in salted water until al dente. Reserve 1 cup pasta water, then drain.
  2. Heat olive oil and butter in a skillet. Add garlic and sauté until fragrant.
  3. Stir in sun-dried tomatoes and cook briefly.
  4. Add heavy cream and bring to a gentle simmer.
  5. Season with Italian seasoning, salt, and pepper.
  6. Add spinach and cook until wilted.
  7. Stir in Parmesan until sauce is smooth.
  8. Toss pasta with sauce, adding pasta water as needed. Serve hot.

Notes

Keep heat low when adding cheese to prevent curdling and ensure a silky sauce.