Creamy Rigatoni

@platesbykody @platesbykody
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Ingredients

  • 16 oz rigatoni
  • 4 Steakumm sheets
  • 1 pint heavy cream
  • 1/3 cup diced onion
  • 2–3 cloves garlic, diced
  • 1–2 tbsp balsamic vinegar
  • 1/3C panko
  • 1 tsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • Few dashes hot sauce (to taste)
  • Pinch of sugar
  • Salt & black pepper
  • 1/2–1 cup reserved pasta water
  • 5-7 slices of provolone

Instructions

  1. Boil rigatoni in salted water until al dente. Reserve 1 cup pasta water before draining.
  2. In a large skillet, sauté diced onion in oil or butter over medium heat until soft (4–5 minutes). Add garlic and cook 30 seconds.
  3. Push onions aside and cook Steakumm sheets. Season with salt and pepper. Chop into bite-sized pieces once browned.
  4. Stir in balsamic, Worcestershire, Dijon, hot sauce, and a pinch of sugar. Let simmer 1–2 minutes.
  5. Pour in heavy cream and bring to a gentle simmer. Let reduce slightly (3–5 minutes).
  6. If thick, loosen with reserved pasta water.
  7. Fold in drained rigatoni and toss until coated. Adjust seasoning if needed.
  8. Place provolone slices on top, and sprinkle 1/3C panko over the top, with a light drizzle of neutral oil to brown the panko.
  9. Bake at 350 for 10 minutes, then hit with a broil to crisp the top and brown the cheese.
  10. Serve hot. Optional: garnish with Parmesan or cracked black pepper