Rigatoni with Goat Cheese
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Everyday Food, July/August 2003
- Prep Time 10 minutes
- Total Time 25 minutes
- Yield Serves 4 to 6
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Ingredients
- 1 pound rigatoni
- Salt and pepper
- 1 1/2 cups crumbled goat cheese
- 1/2 cup finely grated Parmesan
Topping Variations
- 1/4 cup slivered sun-dried tomatoes, toasted pine nuts, chopped or torn herbs, and/or pitted, sliced black olives
Directions
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Cook rigatoni in a large pot of boiling salted water until al dente, according to package directions; drain, reserving 1/2 cup cooking water.
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Return pasta to pot, and toss with goat cheese and Parmesan. Season with salt and pepper, and add some of the reserved pasta water as desired. Sprinkle with preferred topping, and serve.
This was great, I added some roasted tomatoes, lots of fresh basil, garlic, and sprinkled some oregano and lemon juice on there. I will try adding some spice next, as it reminds me of the "Big Rig" from my fave restaurant, which makes it with a chipotle cheese sauce.
So easy and delicious!
I have a question regarding the Parmesan - what brand is being used? I've yet to find a vegetarian version (all the brands of Parmesan I've ever seen contain rennet). Thanks!
Love the foundation of the Recipe. But, I found it to be a little too dry. So, I took serving sizes of it out and made it a make to order, lol. By adding a little olive oil and pasta water per serving mixing in the salt and pepper and lemon juice to add some acid to the dish.
I topped with black olives, rosemary, basil, and sun-dried tomatoes.
Fabulous!!! Really delicious and very easy! I've made this several times with sun-dried tomatoes and basil as toppings.