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Creamy spinach rigatoni served in a bowl with a sprinkle of parmesan cheese.

Creamy Spinach Rigatoni

A quick and comforting creamy spinach rigatoni recipe featuring a silky sauce of heavy cream, Parmesan cheese, and fresh spinach, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 oz rigatoni Cook to al dente as directed on the package.
  • 3 cups fresh spinach Baby spinach works best for faster wilting.
  • 2 tablespoons unsalted butter For flavor and to start the sauce base.
  • 1 medium onion, finely diced Adds sweetness and depth.
  • 2 cups heavy cream The backbone of the silky sauce.
  • 1 cup freshly grated Parmesan cheese Freshly grated melts smoothly for the best flavor.
  • 1 tablespoon all-purpose flour To help the sauce thicken.
  • 3 tablespoons water To whisk with the flour into a smooth slurry.
  • 1.5 teaspoons salt Divided; some for the onions and adjust at the end.
  • 0.25 teaspoon ground nutmeg A tiny pinch lifts the creaminess.
Optional Add-ons
  • Freshly ground black pepper For a classic finishing touch.
  • Red pepper flakes For a little heat.
  • Lemon zest or a squeeze of lemon Brightens the sauce.
  • Cherry tomatoes, halved Adds color and a juicy contrast.
  • Cooked shredded rotisserie chicken Makes the dish heartier.
  • Crushed toasted breadcrumbs For a crunchy topping.

Method
 

Preparation
  1. Bring a large pot of salted water to a boil and cook the rigatoni to al dente. Reserve about ½ cup pasta water before draining.
  2. Heat a large skillet over medium-high heat with a drizzle of olive oil and 2 tablespoons of unsalted butter.
  3. Sauté the finely diced onion and 1 teaspoon of salt for about 5 minutes until softened.
  4. Pour in the heavy cream and bring to a gentle simmer for 4-5 minutes, stirring frequently.
  5. Whisk flour with water in a small bowl until smooth, then add it to the simmering cream while whisking.
  6. Continue cooking and whisking for another 3-5 minutes until the sauce thickens.
  7. Remove from heat and stir in Parmesan cheese, nutmeg, and remaining salt. Adjust consistency with reserved pasta water if needed.
  8. Add spinach in batches, stirring until wilted (about 3-5 minutes total).
  9. Toss the cooked rigatoni with the sauce until well coated. Heat together for 1 minute.
  10. Serve immediately, adding optional add-ons as desired.

Notes

To save time, cook pasta while onions sweat, and use one skillet to keep cleanup minimal. Chop spinach finely to blend into the sauce for picky eaters.