When it's too to cook, just toss pasta with a little cheese and whatever else you have on hand.

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Ingredients

Ingredient Checklist
Topping Variations

Directions

Instructions Checklist
  • 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.

Reviews (4)

73 Ratings
  • 5 star values: 14
  • 4 star values: 25
  • 3 star values: 20
  • 2 star values: 12
  • 1 star values: 2
Rating: Unrated
11/05/2012
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.
Rating: Unrated
06/12/2012
So easy and delicious!
Rating: Unrated
01/29/2012
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!
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Rating: 3 stars
12/09/2011
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.