• 12 oz (340 g) rigatoni pasta
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1 cup heavy cream
• 1 package (5.2 oz / 150 g) Boursin Cheese (Garlic & Herb)
• ½ cup grated Parmesan cheese
• Salt and black pepper to taste
• 2 tablespoons fresh parsley, chopped
• Optional: cooked chicken, sautéed mushrooms, or spinach

1. Cook the pasta:
   Bring a large pot of salted water to a boil. Cook rigatoni according to package instructions until al dente. Drain and set aside, reserving ½ cup of pasta water. This reserved water helps adjust the sauce’s consistency later.
2. Prepare the sauce:
   In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Garlic is key here—it infuses the sauce with depth without overpowering the Boursin’s flavor.
3. Add cream and Boursin:
   Reduce heat to low and stir in the heavy cream. Add the Boursin Cheese and whisk until fully melted and smooth. The sauce should be velvety, clinging perfectly to the rigatoni later.
4. Combine pasta and sauce:
   Add cooked rigatoni to the skillet and toss to coat evenly. If the sauce is too thick, gradually add some reserved pasta water until you reach the desired creamy consistency. This ensures every piece of rigatoni is coated.
5. Finish with cheese and herbs:
   Stir in grated Parmesan cheese and season with salt and black pepper. Top with fresh parsley for a burst of color and freshness. Optional toppings like extra Parmesan or red pepper flakes can be added for more flavor.
6. Serve:
   Serve hot, ideally with a side like Mexican Street Corn Soup for a well-rounded, comforting meal. The combination of creamy pasta and sweet, smoky corn soup is both indulgent and balanced.

• Pair this creamy rigatoni with Mexican Street Corn Soup for a flavorful, comforting meal.
• Serve alongside a fresh green salad or garlic bread to balance the richness of the pasta.
• Garnish with extra Parmesan, parsley, or even toasted breadcrumbs for added texture.

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