Baked Creamy Garlic Rigatoni
Judy Kim
When it’s cold outside, creamy pastas are the only thing that’ll do.
Yields:
4
4
Prep Time:
0
hours
10
mins
Total Time:
0
hours
30
mins
Ingredients
kosher salt
1 lb.
rigatoni
rigatoni
1
15-oz. can cannellini beans, rinsed and drained
15-oz. can cannellini beans, rinsed and drained
1 tbsp.
extra-virgin olive oil
extra-virgin olive oil
5
cloves garlic, minced
cloves garlic, minced
1 1/2 tsp.
fresh thyme leaves, divided
fresh thyme leaves, divided
1/2 tsp.
crushed red pepper flakes
crushed red pepper flakes
Freshly ground black pepper
1 c.
freshly grated pecorino, divided
freshly grated pecorino, divided
1 c.
freshly grated Parmesan, divided
freshly grated Parmesan, divided
Directions
- Bring an 8-quart stock pot of water to a boil and generously season with salt. Cook pasta according to package directions until al dente, less 2 minutes. Reserve 1 cup pasta water.
- Using a blender, purée beans with 1 cup fresh water until smooth. Set aside. Position rack to the top third of the oven and turn on broiler.
- In a large cast-iron skillet over medium heat, heat oil and sauté garlic until softened. Add 1 cup pasta water, bean mixture, 1 teaspoon thyme, and red pepper flakes and season with salt and pepper; bring to a boil and simmer on low for 5 minutes. Mix in 1/2 cup Pecorino and 1/2 cup Parmesan.
- Drain pasta and return to pot. Fold in sauce over pasta until just combined. Transfer back to cast-iron skillet. Sprinkle remaining cheese evenly over pasta. Broil until golden brown and bubbling, about 10 minutes. Garnish with remaining thyme leaves and serve immediately.