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Homemade Creamy Goat Cheese and Herb Rigatoni photo

Creamy Goat Cheese and Herb Rigatoni

This Creamy Goat Cheese and Herb Rigatoni is SO EASY! Rich goat cheese sauce coats tender rigatoni, brightened by fresh herbs for a quick, indulgent weeknight pasta.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz rigatoni pasta
  • 1 cup goat cheese crumbled
  • 1 cup heavy cream
  • 2 tablespoons olive oil
  • 3 cloves garlic minced
  • 1/2 cup grated Parmesan cheese
  • 1 cup fresh spinach chopped
  • 1/4 cup fresh basil chopped
  • 1/4 cup fresh parsley chopped
  • salt and pepper to taste

Equipment

  • Large pot
  • Large skillet or sauté pan
  • Wooden spoon or silicone spatula
  • Colander
  • Measuring cups and spoons

Method
 

Creamy Goat Cheese and Herb Rigatoni: From Prep to Plate
  1. Fill a large pot with water, add a generous pinch of salt, and bring it to a rolling boil. Add the rigatoni and cook according to package instructions until al dente, typically around 10-12 minutes. Reserve about a cup of pasta water before draining to help loosen the sauce later if needed.
  2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant but not browned.
  3. Lower the heat and pour in the heavy cream. Stir and let it warm gently for 2-3 minutes. Add the crumbled goat cheese and grated Parmesan, stirring continuously until the cheeses melt into a smooth, creamy sauce. If the sauce feels too thick, gradually add reserved pasta water a few tablespoons at a time until you reach the desired consistency.
  4. Toss in the chopped spinach, basil, and parsley. Stir just until the spinach wilts and the herbs release their fragrance, about 1-2 minutes.
  5. Add the drained rigatoni directly into the skillet with the sauce. Toss gently but thoroughly to ensure every pasta piece is coated. Season with salt and freshly ground black pepper to taste.
  6. Plate your creamy masterpiece immediately while it’s warm and rich. Garnish with additional Parmesan or fresh basil leaves if desired. Serve with a crisp salad or crusty bread.

Notes

  • Reserve pasta water before draining to adjust sauce consistency and help it cling to the rigatoni.
  • Use fresh herbs for the best flavor; dried herbs won’t provide the same brightness.
  • Avoid overcooking garlic to prevent bitterness in the sauce.
  • For extra creaminess, stir in a little butter at the end of cooking.
  • Toss pasta and sauce off the heat to avoid curdling the cream.