La Pasta più cremosa al mondo - Una ricetta così economica e gustosa non l'avete mai mangiata.

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: no-name brand canned tomatoes

Fresh tomatoes can offer better flavor in season.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

Boil water in a large pot and cook rigatoni until al dente, about 10-12 minutes.

Heat olive oil in a skillet over medium heat until shimmering.

Add chopped garlic and onion to the skillet; sauté until softened, about 3-4 minutes.

Stir in canned tomatoes and vegetable broth; bring to a simmer.

Add sugar, salt, black pepper, and red pepper flakes; cook for 5 minutes.

Reduce heat and stir in heavy cream until well combined.

Add spinach and cook until wilted, about 2 minutes.

Mix in cooked rigatoni and toss to coat in sauce.

Stir in grated parmesan cheese and lemon juice; adjust seasoning if needed.

Serve hot, garnished with fresh basil and additional parmesan.

Cooking Techniques

Spice Level:

Allergens