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Home Creamy rigatoni with goat cheese and fried sage

Creamy rigatoni with goat cheese and fried sage

Vegetarian Pasta Quick Weeknight Italian Goat cheese

This is pasta at its best: rigatoni with a velvety sauce of goat cheese, a touch of garlic and a handful of crisp fried sage. The goat cheese melts straight into the warm pasta and forms a creamy sauce without any cream. Fried sage adds a nutty, lightly crunchy bite that really completes the dish. Serve it on beautiful pasta plates for a presentation that makes an immediate impression. Ready in under 30 minutes, perfect for weeknights and impressive enough for a dinner party.

x_ckl_recipe_markerCreamy rigatoni with goat cheese and fried sage Rigatoni in a creamy goat cheese sauce, finished with crisp fried sage. A dish that delivers a lot of flavor with little effort. How to make creamy rigatoni with goat cheese and fried sage? Main course Italian 4 servings 10 min 25 min

Bring a large pot of plenty of water to a boil and add 10 g salt. Add the rigatoni and cook according to the package until al dente. Before draining, be sure to reserve 200 ml of pasta water in a mug or measuring cup — you'll need it later to bind the sauce.
Meanwhile, heat the olive oil in a frying pan over medium heat. Add the sage leaves in a single layer. Fry them 1 to 2 minutes until crisp and slightly darker. Set them aside on kitchen paper. Keep the sage-infused oil in the pan for the next step.
Turn the heat down and add the finely chopped onion to the same pan. Gently sweat the onion in the sage oil for 5 minutes until translucent. Add the finely chopped garlic and cook for another minute. Keep the temperature low: burnt garlic becomes bitter and you'll taste it throughout the sauce.
Crumble the soft goat cheese into the pan and add 100 ml of the hot pasta water. Stir well over low heat. The cheese will melt with the warm water and the fat in the pan into a smooth, creamy sauce. Add more pasta water if the sauce is too thick.
Add the drained rigatoni directly to the pan with the sauce. Toss well so every pasta tube is coated in the goat cheese sauce. Add another splash of pasta water if the sauce feels too dry. The pasta should look glossy and creamy, not dry or clumpy.
Taste and season with 2 g freshly ground black pepper. Goat cheese is naturally salty, so only add salt after tasting. A pinch of chili flakes also works well if you like a little heat.
Divide the rigatoni among deep plates. Top with the fried sage leaves and finish by grating the Parmesan over everything. Serve immediately — pasta waits for no one.

Vegetarian Pasta Quick Weeknight Italian Goat cheese 400 g rigatoni 150 g soft goat cheese (log) 20 fresh sage leaves 3 tbsp olive oil 1 onion, finely chopped 2 garlic cloves, finely chopped 50 g Parmesan cheese, grated 10 g coarse sea salt (for the pasta water) 2 g freshly ground black pepper a pinch of chili flakes (optional) Large pot Frying pan Colander Wooden spoon or spatula Grater Kitchen paper Measuring cup or mug (for pasta water) Pasta plates pasta-bowls Pasta Machine pasta-machine Cheese Slicer cheese-slicer Colander colander Cosy & Trendy Deep Plates Baltic Vanilla ø 18 cm - 6 pieces Cosy & Trendy Diep bord Alessi Deep Plates All-Time ø 22 cm - 4 pieces - Guido Venturini - AGV29/2 Alessi ["Deep plate"] Costa Nova Deep Plates / Pasta Plates Casafina Eivissa Sand Beige ø 23 cm - 6 pieces Costa Nova Diep bord Cosy & Trendy Deep Plates / Pasta Bowls Onna Sand-Green ø 19 cm - 6 pieces Cosy & Trendy Diep bord Pappardelle with wild mushrooms and Parmesan foodies-pappardelle-with-wild-mushrooms-and-parmesan Pasta al limone with grilled zucchini foodies-pasta-al-limone-with-grilled-zucchini Pasta al Limone with Ricotta and Basil foodies-pasta-al-limone-with-ricotta-and-basil-1 Pasta with roasted tomatoes and burrata foodies-pasta-with-roasted-tomatoes-and-burrata

Recipe

Creamy rigatoni with goat cheese and fried sage

Rigatoni in a creamy goat cheese sauce, finished with crisp fried sage. A dish that delivers a lot of flavor with little effort.

Course	Main course
Kitchen	Italian
Servings	4 servings

Preparation time

Preparation time	10 min
Total	25 min

Equipment

Large pot
Frying pan
Colander
Wooden spoon or spatula
Grater
Kitchen paper
Measuring cup or mug (for pasta water)

Ingredients

400 g rigatoni
150 g soft goat cheese (log)
20 fresh sage leaves
3 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
50 g Parmesan cheese, grated
10 g coarse sea salt (for the pasta water)
2 g freshly ground black pepper
a pinch of chili flakes (optional)

How to make creamy rigatoni with goat cheese and fried sage?

Bring a large pot of plenty of water to a boil and add 10 g salt. Add the rigatoni and cook according to the package until al dente. Before draining, be sure to reserve 200 ml of pasta water in a mug or measuring cup — you'll need it later to bind the sauce.
Meanwhile, heat the olive oil in a frying pan over medium heat. Add the sage leaves in a single layer. Fry them 1 to 2 minutes until crisp and slightly darker. Set them aside on kitchen paper. Keep the sage-infused oil in the pan for the next step.
Turn the heat down and add the finely chopped onion to the same pan. Gently sweat the onion in the sage oil for 5 minutes until translucent. Add the finely chopped garlic and cook for another minute. Keep the temperature low: burnt garlic becomes bitter and you'll taste it throughout the sauce.
Crumble the soft goat cheese into the pan and add 100 ml of the hot pasta water. Stir well over low heat. The cheese will melt with the warm water and the fat in the pan into a smooth, creamy sauce. Add more pasta water if the sauce is too thick.
Add the drained rigatoni directly to the pan with the sauce. Toss well so every pasta tube is coated in the goat cheese sauce. Add another splash of pasta water if the sauce feels too dry. The pasta should look glossy and creamy, not dry or clumpy.
Taste and season with 2 g freshly ground black pepper. Goat cheese is naturally salty, so only add salt after tasting. A pinch of chili flakes also works well if you like a little heat.
Divide the rigatoni among deep plates. Top with the fried sage leaves and finish by grating the Parmesan over everything. Serve immediately — pasta waits for no one.

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Pasta water is the key in this recipe. The starch released while cooking the pasta helps the sauce cling better to the rigatoni and gives a silky texture. Do not substitute with cold tap water, as it doesn't work the same way. Transfer the pasta straight from the colander into the pan with the sauce so everything stays warm and the cheese keeps melting. Using fresh pasta instead of dried? Allow a shorter cooking time of 2 to 3 minutes and keep an eye on the pasta water.

No rigatoni at home? Penne or paccheri also work well because they hold the sauce in their tubes. If you want the dish a bit heartier, add a handful of toasted walnuts together with the sage leaves for extra bite. Store leftovers in a sealed container in the fridge for up to 2 days. When reheating, always add a splash of water so the sauce loosens up. Freezing is less successful for this dish, as the goat cheese sauce tends to separate when thawed.

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Pasta plates

Pasta Machine

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