Rigatoni alla Panna

Name: Rigatoni alla Panna
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters heavy cream; 85 grams cup freshly grated Parmigiano-Reggiano cheese; 454 grams rigatoni; 4 servings Salt and freshly ground pepper; 2 Tbsps unsalted butter, at room temperature

Rigatoni alla Panna might be a good recipe to expand your main course collection. This recipe serves 4. One serving contains 657 calories, 23g of protein, and 24g of fat. This recipe covers 17% of your daily requirements of vitamins and minerals. Head to the store and pick up heavy cream, parmigiano-reggiano cheese, salt and pepper, and a few other things to make it today. To use up the heavy cream you could follow this main course with the Homemade Blizzards with Reese’s Peanut Butter Eggs as a dessert.

Instructions

Cook the rigatoni in a large pot of boiling salted water, stirring occasionally, until al dente; drain and return to the pot.

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Rigatoni

Water

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Pot

Meanwhile, warm the cream in a small saucepan over low heat.

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Cream

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Sauce Pan

Add the butter to the rigatoni and toss well, then add the cream and cheese and toss to coat. Season with salt and pepper, transfer to a warmed bowl and serve.

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Salt And Pepper