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Creamy rigatoni with Boursin cheese sauce

Creamy Rigatoni with Boursin Cheese

Rigatoni tossed in a silky garlic and herb Boursin cheese sauce with butter, cream, Parmesan and baby spinach. Ready in 20 minutes.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: French, Italian
Calories: 690
Ingredients Method Notes

Ingredients
  

Pasta
  • 1 lb rigatoni
  • 1 cup reserved pasta water
Boursin Sauce
  • 2 tbsp butter
  • 3 cloves garlic minced
  • 1/2 cup chicken or vegetable broth
  • 1/2 cup heavy cream
  • 1 package Boursin Garlic and Fine Herbs cheese 5.2 oz
  • 1/2 cup Parmesan cheese grated
  • 3 cups baby spinach
  • 1/2 tsp black pepper
  • 1 pinch red pepper flakes optional
  • 2 tbsp fresh chives or parsley chopped

Method
 

  1. Cook the rigatoni in salted water until al dente. Reserve 1 cup pasta water and drain.
  2. Melt the butter in a large skillet over medium heat and cook the garlic 30 to 60 seconds.
  3. Add the broth and cream and bring to a gentle simmer. Whisk in the Boursin until melted, then stir in the Parmesan.
  4. Add the spinach until wilted and season with pepper and red pepper flakes.
  5. Toss the pasta in the sauce, loosening with pasta water, and serve with herbs and extra Parmesan.

Notes

Taste before salting since Boursin and Parmesan are salty. Leftovers keep 3 days.