Servings: 4
Calories: 345kcal
Equipment
- 1 Toaster Oven
Ingredients
- 1 pound uncooked rigatoni pasta
- 4 cups whole milk
- ¾ cup olive oil
- 6 cloves garlic
- 1 teaspoon crushed red pepper flakes
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Instructions
- Preheat oven to 350 degrees Fahrenheit (177 C). Bring 4 quarts water to boil in large pot over high heat.
- Add 1 tablespoon extra-virgin olive oil, then add rigatoni. Cook until al dente, about 5 minutes. Drain rigatoni well in colander, shaking off excess water as they drain. Set aside.
- In small saucepan, bring 2 cups whole milk, 3 tablespoons olive oil, 6 cloves garlic, 1/2 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, and crushed red pepper to simmering point. Remove from heat and let stand 10 minutes.
- Whisk vigorously until mixture thickens slightly.
- Stir in remaining 1 cup whole milk and cook over medium heat until heated through, stirring frequently, about 8 minutes.
- Season to taste with additional salt and pepper if necessary.
- When ready to serve, toss rigatoni with creamy cheese sauce, dividing evenly between bowls. Serve immediately.
Video
Nutrition
Calories: 345kcal | Carbohydrates: 12g | Protein: 1g | Fat: 1g | Trans Fat: 1g | Fiber: 1g | Sugar: 12g | Vitamin A: 1IU | Vitamin C: 1mg | Iron: 13mg
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