Ingredients
Equipment
Method
- On medium high heat, melt the butter with some olive oil. Add the diced onion and 1 teaspoon of salt, sautéing for 5 minutes until the onion turns soft and translucent.
- Pour in the heavy cream and let it cook, stirring frequently, until it thickens, about 5 minutes.
- In a small bowl, whisk the flour with 3 tablespoon of water until smooth. Stir the flour mixture into the sauce and cook for another 5 minutes until the sauce thickens further.
- Stir in the grated Parmesan cheese, ground nutmeg, and fresh spinach. Simmer until the spinach wilts, about 3-5 minutes.
- Add the cooked rigatoni to the skillet and toss to coat the pasta evenly in the creamy spinach sauce.
- Serve & Enjoy!
Nutrition
Notes
Storage
- Keeps in the fridge for about 3 days in an airtight container, and it thickens up a lot as it sits so reheat it gently with a splash of cream or milk to bring it back.
- I wouldn't bother freezing this one, cream sauces and cooked pasta both come back a bit sad, and it takes 25 minutes to just make it fresh.
Cook the rigatoni just under al dente. It keeps cooking once it hits the sauce and nobody wants mushy pasta.
Save a mug of pasta water before you drain. If the sauce goes too thick, a splash brings it right back.
This sauce needs more salt than you'd expect, and don't skip the nutmeg. Between the two of them that's the difference between tasting finished and tasting like something's missing.