| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
people
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Ingredients
- 1 lb. rigatoni cooked according to package instructions, drained
- 1 tablespoon butter
- 1 tablespoon oil from sun dried tomato jar
- 1 medium sweet onion finely diced
- 4 cloves garlic minced
- 2 cups chicken stock
- 1 cup heavy cream
- 8.5 oz. jar of julienne cut sun dried tomatoes in oil patted dry
- 3/4 cup basil leaves chopped
- 2 teaspoons garlic salt plus more to taste
- 1 teaspoon crushed red pepper
- 1/2 cup Parmesan cheese (plus more for serving)
- 1/2 cup Pecorino Romano cheese
- 1 tablespoon cornstarch (mixed with 1 tablespoon water) optional
- 16 oz. spinach
Ingredients
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Instructions
- In a large saute pan, heat the butter and oil from the sun dried tomato jar over medium heat. Once hot, add the onion and cook for 8-10 minutes, until cooked through and they begin to brown. Add your minced garlic, and cook for an additional 1-2 minutes.
- Deglaze the plan with your chicken stock, scraping up any brown bits. Add the heavy cream, sun dried tomatoes, basil, garlic salt, crushed red pepper, Parmesan cheese, and Pecorino Romano cheese. Let simmer for 2-3 minutes.
- If the sauce is too thin, mix one tablespoon of cornstarch with one tablespoon of water until combined. Slowly pour the cornstarch slurry into the sauce, while whisking quickly. Let simmer for an additional minute, as it will continue to thicken.
- Lastly, add your spinach to the sauce, stirring until wilted, about 3-5 minutes.
- Add the cooked rigatoni to the sauce, stirring until combined. Serve hot, and top with additional Parmesan cheese. EAT!
Recipe Notes
Our wine choice: the 2013 Au Contraire Russian River Valley Chardonnay. This well-balanced, white has plenty of lemony and floral notes, followed by creamy, rich finish and a hint of spice. A beautiful white to enjoy with this decadent pasta. Cheers!
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