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Creamy Tuscan Sun-Dried Tomato & Spinach Rigatoni

A luxurious 30-minute pasta dish featuring rigatoni tossed in a garlic-infused cream sauce with sweet sun-dried tomatoes, wilted spinach, and crumbled feta cheese.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner, Main Course
Cuisine: Italian-American, Vegetarian
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Pasta Base
  • 1 lb rigatoni pasta
  • 4 quarts water for boiling
  • 2 tbsp salt for pasta water
Creamy Sauce
  • 8 oz sun-dried tomatoes in oil drain but reserve 2 tbsp oil
  • 2 tbsp unsalted butter
  • 4 cloves garlic minced
  • 1.5 cups heavy cream
  • 0.5 cup vegetable broth or white wine
  • 0.5 cup parmesan cheese grated
  • 5 oz baby spinach fresh
  • 1 pinch red pepper flakes optional
Toppings
  • 0.5 cup feta cheese crumbled (or goat cheese)
  • 1 tsp black pepper cracked

Equipment

  • Large Pot
  • Large Skillet
  • Colander
  • Chef's Knife

Method
 

  1. Bring a large pot of salted water to a boil. Add rigatoni and cook until al dente. Reserve 1 cup of pasta water, then drain.
  2. While pasta cooks, chop sun-dried tomatoes. In a large skillet over medium heat, melt butter with 2 tablespoons of the reserved sun-dried tomato oil.
  3. Add minced garlic to the skillet and sauté for 1 minute until fragrant. Add chopped tomatoes and cook for 2 minutes.
  4. Deglaze pan with broth (or wine), scraping up browned bits. Let reduce slightly, then pour in heavy cream. Simmer for 3-4 minutes until slightly thickened.
  5. Stir in parmesan cheese until melted and smooth. Add spinach and stir until wilted.
  6. Add the cooked pasta to the skillet. Toss to coat well, adding splashes of reserved pasta water if the sauce is too thick.
  7. Remove from heat. Serve immediately topped with crumbled feta cheese and fresh cracked black pepper.

Notes

Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove with a splash of water or milk.