Honey Parmesan Rigatoni
Rigatoni tossed in a silky Parmesan cream sauce with garlic, honey and a splash of soy sauce for a rich, sweet-savory finish.
10 min
Prep
25 min
Cook
4
Serves
685
Calories
Macros · per serving
22g protein
79g carbs
32g fat
Ingredients
For 4 servings
- 360 gram rigatoni
- 80 gram vegetarian Parmesan-style cheese
- 240 milliliter heavy cream
- 2 tablespoon honey
- 1 tablespoon soy sauce
- 1 tablespoon unsalted butter
- 2 clove garlic
- ¼ teaspoon black pepper
- 1 teaspoon salt
- 3 liter water
Instructions
- 1
Finely grate the Parmesan-style cheese and mince the garlic.
- 2
Bring 3 liters of water and 1 teaspoon of salt to a boil in a large pot. Add the rigatoni and cook according to the package directions until al dente, usually 10–12 minutes. Reserve 1 cup of the cooking water, then drain.
- 3
Meanwhile, melt the butter in a large, deep skillet over medium-low heat. Add the garlic and stir for 30 seconds, until fragrant. Stir in the cream, honey, soy sauce and black pepper. Bring to a gentle simmer and cook for 3 minutes, stirring occasionally; avoid a hard boil.
- 4
Add the drained rigatoni and ¼ cup of the reserved cooking water to the skillet. Toss over low heat for 1 minute, then remove from the heat. Add the grated cheese a handful at a time, tossing until melted and smooth. Add more reserved cooking water, 1 tablespoon at a time, until the sauce glossily coats the pasta. Serve immediately.
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