Description
12 oz rigatoni pasta
1/2 cup sun-dried tomatoes, chopped
2 tbsp olive oil
3 garlic cloves, minced
1/2 tsp red pepper flakes (optional)
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
1/4 tsp black pepper
1/2 tsp salt
1 ball burrata cheese, torn into pieces
1/4 cup fresh basil, chopped
Directions:
Bring a large pot of salted water to a boil and cook the rigatoni according to package instructions until al dente. Drain and set aside.
In a large pan, heat olive oil over medium heat. Add minced garlic and red pepper flakes, sautéing until fragrant.
Stir in the sun-dried tomatoes and cook for 2 minutes.
Pour in the heavy cream, Parmesan cheese, salt, and black pepper, stirring until the sauce thickens.
Add the cooked rigatoni to the pan, tossing to coat evenly in the sauce.
Remove from heat and gently fold in the burrata pieces.
Garnish with fresh basil and serve immediately.
Prep Time: 10 minutes Cooking Time: 15 minutes Total Time: 25 minutes Kcal: 480 per serving Servings: 4 servings
