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Creamy Sundried Tomato Rigatoni with Spinach & Smoked Mozzarella

Difficulty Level: Easy

Total Time: 30 minutes

Serving Size: 2-4 servings


  • 1/2 lb. mezze rigatoni or other short cut pasta

  • 2 tbsp. extra virgin olive oil

  • 1/2 shallot, finely chopped

  • 4 garlic cloves, minced

  • 1 cup sun-dried tomatoes

  • 3/4 cup heavy cream

  • 1/3 cup Parmigiano Reggiano, finely grated

  • 4 oz. smoked mozzarella, shredded

  • 1 cup spinach, chopped

  • 1 tbsp. Italian parley, finely chopped

  • Salt to taste


  1. Bring a large pot of water to a boil.

  2. Heat the olive oil in a large sauté pan over low heat and sauté the shallot until soft and translucent, about 4-5 minutes. Add the minced garlic and sauté for a further 1-2 minutes, until fragrant.

  3. Add the sun-dried tomatoes and salt to taste. Sauté for a further 2-3 minutes until soft.

  4. Remove from heat and stir in the heavy cream.

  5. When the water comes to a boil, add plenty of salt. Cook the pasta until it's al dente. Reserve 1 cup of pasta water.

  6. Strain the pasta and add it to the pan with the creamy sun-dried tomato sauce and 1/4 cup of pasta water. Toss over medium-low heat.

  7. Add the Parmigiano and smoked mozzarella. Toss again until the cheese has fully melted and then stir in the spinach. Toss again, adding more pasta water as needed, 1/4 cup at a time.

  8. Plate and top with chopped parsley and more Parmigiano.


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