Scale

12 oz rigatoni pasta

2 tablespoons olive oil

3 cloves garlic, minced

1 cup heavy cream

1 (5.2 oz) package garlic & herb Boursin cheese

½ teaspoon salt (or to taste)

½ teaspoon black pepper

¼ teaspoon red pepper flakes (optional)

½ cup reserved pasta water

¼ cup grated Parmesan cheese

Optional garnish: fresh parsley or basil

1. Bring a large pot of salted water to a boil and cook rigatoni according to package directions until al dente.

2. Reserve ½ cup pasta water, then drain pasta and set aside.

3. Heat olive oil in a large skillet over medium heat.

4. Add garlic and sauté for 30 seconds until fragrant.

5. Pour in heavy cream and bring to a gentle simmer.

6. Stir in Boursin cheese until melted and smooth.

7. Season with salt, black pepper, and red pepper flakes if using.

8. Add cooked rigatoni to the sauce and toss to coat.

9. Stir in reserved pasta water as needed to loosen the sauce.

10. Finish with Parmesan cheese and garnish with fresh herbs before serving.

Boursin melts best over low to medium heat—avoid boiling the sauce.

Add sautéed mushrooms, spinach, or grilled chicken for an easy variation.

Leftovers reheat well with a splash of cream or milk.

Keywords: creamy rigatoni, boursin pasta, easy creamy pasta, garlic herb cheese pasta