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
Bring a large pot of water to a boil.
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.
Add the sun-dried tomatoes and salt to taste. Sauté for a further 2-3 minutes until soft.
Remove from heat and stir in the heavy cream.
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.
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.
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.
Plate and top with chopped parsley and more Parmigiano.