Description
12 oz rigatoni pasta
2 tablespoons unsalted butter
1/2 cup fresh or dried cranberries
2 tablespoons balsamic vinegar
1/2 cup heavy cream
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
Directions:
Cook the rigatoni in a large pot of salted boiling water according to package instructions. Reserve 1/2 cup of pasta water before draining.
In a large skillet over medium heat, melt the butter. Add the cranberries and cook for 2-3 minutes until they soften.
Pour in the balsamic vinegar and let it reduce for 1-2 minutes, stirring occasionally.
Lower the heat and stir in the heavy cream, salt, black pepper, and red pepper flakes. Let it simmer for 2-3 minutes.
Add the cooked pasta to the skillet, tossing to coat. If needed, add reserved pasta water, a little at a time, to reach your desired consistency.
Stir in the grated Parmesan cheese and fresh parsley.
Serve warm, garnished with extra Parmesan if desired.
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Kcal: 380 kcal per serving
Servings: 4
