Description
A simple stovetop Italian-inspired dish where rigatoni is tossed in a silky sauce made by melting cream cheese and cheese together with pasta water. Mild tangy and rich flavors come together in one pot for an easy weeknight meal. Ready in about 25 minutes, perfect for beginners as it requires minimal stirring and no fancy techniques.
Cultural Background
This dish draws from Roman cacio e pepe traditions of combining pasta with cheese and starchy cooking water to create an emulsified sauce, a technique dating back centuries in central Italy. Modern one-pot creamy pastas evolved in American-Italian home cooking as convenient adaptations using accessible ingredients like cream cheese for extra silkiness. It reflects post-WWII trends toward quick, comforting skillet meals that blend Italian simplicity with everyday pantry staples.
Recipe Info
PREP TIME: 5 minutes
COOK TIME: 15 minutes
TOTAL TIME: 20 minutes
SERVINGS: 4
DIFFICULTY: Easy
Ingredients
- 12 ounces rigatoni noodles
- 8 ounces cream cheese, cut into small cubes
- 2 cups shredded cheese (such as mozzarella or a mild Italian blend)
Instructions
- Fill a large skillet or pot with enough water to cover the rigatoni by about 1 inch (roughly 4-5 cups) and bring to a boil over high heat on the stovetop.
- Add the rigatoni noodles to the boiling water and cook for 10-12 minutes, stirring once or twice, until al dente according to package directions; the water should reduce slightly and become starchy.
- Reserve 1 cup of the hot pasta cooking water, then drain the noodles if excess water remains or leave a small amount in the pan for easier sauce building.
- Reduce heat to low, add the cubed cream cheese and shredded cheese to the noodles in the skillet, and pour in 1/2 cup of the reserved pasta water.
- Stir gently and continuously for 2-3 minutes until the cheeses fully melt into a smooth, silky sauce, adding more reserved pasta water 1-2 tablespoons at a time if needed to reach a creamy consistency that coats the pasta evenly.
- Remove from heat once the sauce is glossy and coats the rigatoni without being watery; let sit for 1 minute to thicken slightly before serving.
Tips
- Use room-temperature cream cheese for faster melting and smoother results.
- Avoid high heat after adding cheese to prevent separation or graininess in the sauce.
- If only block cheese is available, grate it finely before adding for quicker melting.
Nutrition
Calories: 520
Protein: 22g
Carbs: 52g
Fat: 26g
Tags
Italian