Description
Rigatoni pasta smothered in a velvety peppercorn cream sauce, blending bold black pepper heat with rich, cheesy comfort in every bite.
Ingredients
Scale
- 400 grams rigatoni pasta
- 1 cup heavy cream
- 1 cup freshly grated parmesan cheese
- 2 tablespoons black peppercorns, coarsely crushed
- 2 tablespoons butter
- 2 garlic cloves, finely minced
- Salt to taste
- 1/2 cup reserved pasta water
Instructions
- Place a deep skillet over medium heat.
- Melt butter in the skillet and sauté garlic until fragrant. Stir in crushed peppercorns and toast for 1 minute.
- Pour in heavy cream and bring to a gentle simmer.
- In a separate pot, boil salted water and cook rigatoni until al dente. Reserve 1/2 cup pasta water and drain.
- Add cooked pasta to the cream sauce with half the parmesan and some pasta water.
- Stir gently until sauce thickens and coats pasta. Add more cheese or water as needed.
- Adjust salt and top with remaining parmesan and freshly cracked pepper.
- Serve hot, optionally garnished with parsley.
Notes
- Toast peppercorns before crushing for extra aroma.
- Use freshly grated cheese for smooth melting.
- Add a splash of lemon juice to brighten the dish.
Nutrition
- Serving Size: 1 bowl
- Calories: 580
- Sugar: 2g
- Sodium: 420mg
- Fat: 34g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 95mg
Keywords: rigatoni, peppercorn sauce, creamy pasta, Italian dinner, easy pasta recipe