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Garlicky Four Cheese Rigatoni with Kale
Recipe Intro From jennygoycochea

We love this creamy, dreamy pasta dish! It's filled with four different cheeses, plenty of garlic and tons of kale to round it out. And the best part? It's on the table in 30 minutes!

The perfect weeknight pasta! Lots of cheese, super creamy, and comes together in under 30 minutes! -@jennygoycochea

Recipe

Prep time 10mins
Cook time 20mins
Yield: Serves or Makes 4 servings
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ingredients

  • 12 ounces rigatoni pasta
  • 11/4 cups pasta water
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1/2 yellow onion, diced
  • 6 garlic cloves, minced
  • 1 bunch kale, ribs removed and leaves torn
  • 1 cup heavy cream
  • 1/2 teaspoon crushed red pepper flakes
  • 2 cups grated fontina cheese
  • 2 cups grated white cheddar cheese
  • 4 ounces goat cheese
  • 1/2 cup freshly grated parmesan cheese

Method

  • Step 1

    Cook pasta in salted water to al dente. Reserve 1 1/4 cups pasta water, drain pasta, and rinse with cool water.

  • Step 2

    In a large skillet, melt butter and olive oil until the butter is foamy. Add the diced onion and cook for 3-4 minutes, until softened. Add the minced garlic and cook for 1 minute. Add the kale and cook, stirring occasionally until the kale is wilted. Add the cream and reserved pasta water and bring to a simmer. Season with a little salt and pepper and the crushed red pepper. Add the pasta back to the pan and toss with the sauce. Lower the heat and add all four cheeses, reserving 1 cup of the cheddar and fontina mixed. Stir until the cheese is melted. Top with the reserved cheese and place under the broiler on high for 4-5 minutes, or until the cheese is bubbly and browned.

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