Description
A creamy and tangy rigatoni dish that uses cottage cheese for richness without heavy cream, featuring a silky tomato sauce.
Ingredients
- 12 oz rigatoni pasta
- 1 tbsp salt (for pasta water)
- 2 tbsp olive oil
- 1 small onion, finely diced
- 3 garlic cloves, minced
- 2 tbsp tomato paste
- 1 (28 oz) can crushed tomatoes
- 1 tsp Italian seasoning
- ½ tsp red pepper flakes (optional)
- 1 tsp salt
- ½ tsp black pepper
- 1 ½ cups cottage cheese (whole milk recommended)
- ¼ cup grated Parmesan cheese
- Fresh parsley, chopped (for serving)
- Extra Parmesan, for grating on top
Instructions
- Cook the rigatoni: Bring a large pot of water to a rolling boil and add 1 tablespoon salt. Cook 12 oz rigatoni until just shy of al dente. Reserve ½ cup pasta water, then drain the pasta.
- Sauté the aromatics: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the finely diced onion and sauté until golden and translucent. Add 3 minced garlic cloves and cook until fragrant.
- Build the tomato sauce: Stir in 2 tablespoons tomato paste and cook briefly. Add the crushed tomatoes, Italian seasoning, red pepper flakes (if using), salt, and pepper. Simmer for about 10 minutes.
- Blend the sauce with cottage cheese: Combine the hot sauce, cottage cheese, and Parmesan in a blender. Blend until smooth and creamy.
- Toss pasta and finish: Return the blended sauce to the skillet over low heat. Add the cooked rigatoni and toss to combine, adding reserved pasta water until you reach a silky consistency. Garnish with parsley and extra Parmesan before serving.
Notes
For a lighter version, low-fat cottage cheese can be used. Pair with a simple salad or toasted bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian