Rigatoni with Walnut Sauce
By chef Gulasch
Creamy and fragrant pasta with a delicate nutty flavor, enriched with butter and Parmesan. A hearty and satisfying dish ideal for lovers of mild sauces.
- 15 min
- total
- Medium
- level
2 min prep · 13 min cook
What you will need
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Rigatoni 125 g -
Walnuts 50 g -
Double Cream 50 ml
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Butter 0.5 tbsp -
White Wine 50 ml -
Italian Hard Cheese 0.5 tbsp
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Steps to cook
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Prepare the ingredients. Prepare the ingredients; these ingredients will make today's dish 🍝✨
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Cook the pasta. Bring the pasta to a boil in salted water and cook over medium heat according to the package instructions for about 10 minutes until al dente, then reserve a little of the starchy water
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Chop the walnuts. Finely chop the walnuts, or coarsely crush or blend them
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Toast the walnuts. Melt the butter in a pan, add the walnuts, season with salt, and toast over medium heat for about 3 minutes until golden
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Cook off the wine. Deglaze with white wine and let it fully evaporate over medium to high heat for about 2-3 minutes
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Add the cream and pasta. Add the cream, cooked pasta, and a little pasta water, and cook over medium heat for about 3-4 minutes until a creamy sauce forms
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Add the Parmesan. Add the grated Parmesan and stir
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Serve. Sprinkle with Parmesan and serve 🍽️✨
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