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Tania Ortiz
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Recipe

Rigatoni with Dehydrated Tomatoes in the Sun and Goat Cheese

25 mins
Low
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This pasta recipe type rigatoni, has an extremely delicious cream made with cream, goat cheese and dehydrated tomato. A very special flavor
Learn more about Tania Ortiz

Ingredients

4 portions
  • 250 grams pasta, rigatoni
  • 1/3 cups ground bread
  • 4 tablespoons olive oil
  • 1/8 teaspoons black pepper
  • 1 clove garlic, chopped
  • 1/4 teaspoons red pepper flakes
  • 1/4 cups dehydrated tomato, to the sun
  • 1 cup milk cream
  • 1/8 teaspoons nutmeg
  • 100 grams goat cheese
  • salt, to taste
  • basil, to decorate, optional

Preparation

Cook the rigatoni pasta according to package instructions. Drain and set aside.
In a container, mix the bread crumbs, 2 tablespoons of olive oil and pepper.
To make the sauce; Heat the olive oil in a large skillet over medium heat. Add the garlic, the red pepper flakes and the dehydrated tomatoes, cook for a minute, stirring constantly. We add the cream of milk and the nutmeg and cook for two minutes.
Mix the previously cooked rigatoni, the goat cheese with our cream sauce, season to taste. Pour everything into a baking sheet, sprinkle the bread crumbs and bake for 10 minutes or until the crumbs are golden brown.
Serve with basil leaves to garnish.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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