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–+ servings

Three Cheeses Rigatoni Pasta.

A simple and yummy cheesy pasta recipe that is great for any weekday or weeknight dinner table.
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Course: Dinner, Entree, Lunch, Main Course, Side Dish
Cuisine: American, Easy, Hearty, Italian
Keyword: Carrot Recipes, Cheesy Pasta, Easy Pasta, Pasta Recipes, Rigatoni Pasta, Vegetarian Recipe
Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 6 People
Calories: 597kcal
Author: Yasmin Jackson

Ingredients

EASY PEEL TOMATOES:

  • 10 plum tomatoes (peel and chopped/diced) easy peel instructions included.
  • water for cooking the tomatoes

FOR PASTA:

  • 16 ounces rigatoni pasta (I use Barilla)
  • water and 1 tablespoon salt to cook pasta

FOR SAUCE:

  • 1 cup parmigiano reggiano freshly grated
  • 1 cup parmesan freshly grated
  • 4 ounces goat cheese
  • 1 small bunch fresh parsley roughly chopped
  • 1 shallot peeled and diced
  • 3 medium carrots peeled and shredded
  • 4 cloves garlic crushed or minced
  • 10-15 fresh basil leaves roughly chopped
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon sweet paprika
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon nutmeg freshly grated
  • 1/4 cup extra virgin olive oil
  • 1/2 cup red wine (use drinking quality wine)

Instructions

EASY PEEL TOMATOES:

  • Bring a pot of water to boil
    Note: To save time, do this while preping the other ingredients.
  • Add the tomatoes to the boiling water. Cook 30 seconds and up to 1 minute. Drain and rinse under cold running water. Peel off the tomatoes skins.
    Note: Some of the tomatoes skins will crack easily in the hot water, while some will not. For the ones that did not crack use the knife to gently cut a slit in the skin. Then peel.
  • Chop or dice the tomatoes. Set aside.

FOR THE PASTA:

  • Cook the pasta 4 minutes less than the package al dente instructions.
    Note: I use 1 tablespoon salt in a large pot of water. Also this step can be done simultaneously while making the sauce.

FOR THE SAUCE:

  • Heat the olive oil, In a large deep sauté pan over medium heat.
  • Add the shallots. Saute 2 to 3 minutes until translucent.
  • Add carrots, garlic and parsley. Sauté 1 to 2 minutes.
  • Add the salt, black pepper and paprika. Sauté 1 minute until fragrant.
  • Pour in the wine. Cook 2 minutes until reduced.
  • Add the tomatoes and basil. Cook 8 to 10 minutes until tomatoes starts to break down.
  • Add the parmigiano reggiano and parmesan cheeses. Cook until melted and sauce thickens slightly - about 1 minute.
  • Add the pasta. Stir to coat with the sauce.
  • Add the goat cheese in several chunks. Cover the pot and cook 4 minutes.
  • Stir. Transfer to a serving dish. Garnish with parmesan cheese and parsley if desired.
  • Plate. Serve. Enjoy.

Nutrition

Calories: 597kcal | Carbohydrates: 66.78g | Protein: 26.81g | Fat: 23.13g | Saturated Fat: 9.77g | Cholesterol: 31.36mg | Sodium: 830.24mg | Potassium: 589.09mg | Fiber: 4.84g | Sugar: 7.16g | Vitamin A: 6542.96IU | Vitamin C: 17.13mg | Calcium: 461.02mg | Iron: 2.28mg