Fresh pasta is something that I think almost everyone loves. It is just so much better than dried pasta, you can’t really compare the two. Unfortunately, fresh pasta can be lots of work, and time consuming. I have a pasta maker, so rolling out the dough isn’t very hard. But who has time for that on a regular basis? Between work, school, sports, and everything else I am all for quick and easy short cuts.
Monterey Gourmet Foods has a line of International inspired pastas, that I am loving. All of their pastas are all natural, and follow their strict genuinely natural principles. Here I used the Chicken and Cheese Rigatoni and topped it with a roasted garlic cream sauce. The rigatoni is filled with a blend of three different cheeses, parlsey, and chicken. My husband loves this roasted garlic sauce, and is always looking for things for me to put it on. Initially I was going to use our favorite marinara sauce, but he over ruled me. It really does up the anti, and make for a more up scale feeling week night dinner.
Because we can’t get enough carbs in our house I made garlic cheese bread to go with this. To be responsible, I also served a salad made with a homemade lemen garlic vinaigrette dressing. I wish I could say we had leftovers, but the whole family loved this and it disappeared quickly! I can’t wait to try some of the other International pasta; the Chicken Mandu dumplings look like they will be another winner.
- 1 package Chicken & Cheese Rigatoni
- 2 tsp butter
- 8 cloves roasted garlic , minced
- 1 cup heavy cream
- 1/4 cup Parmesan cheese
- 1/4 tsp black pepper
- 1/4 tsp salt
Bring a large pot of water to boil. Cook the pasta according to the package directions.
In a saucepan, melt butter over medium heat. Add garlic, and saute for a minute. Whisk in heavy cream. Heat for a few minutes until warm. Whisk in Parmesan cheese, salt and pepper. Simmer for a few minutes or until it starts to thicken.
Serve pasta with sauce. Garnish with additional Parmesan cheese if desired.
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