Description
8 oz rigatoni pasta
2 tablespoons unsalted butter
1 tablespoon olive oil
3 cloves garlic, minced
1/2 teaspoon red pepper flakes (optional)
1/2 cup dried cranberries
Zest and juice of 1 lemon
1/2 cup vegetable or chicken broth
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup grated Parmesan cheese
4 oz burrata cheese, torn into pieces
2 tablespoons fresh basil, chopped
Directions:
Cook the rigatoni in salted boiling water according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
In a large skillet over medium heat, melt the butter with olive oil. Add the minced garlic and red pepper flakes, sautéing until fragrant, about 1 minute.
Stir in the dried cranberries, lemon zest, lemon juice, broth, salt, and black pepper. Let it simmer for 2-3 minutes to allow the cranberries to soften.
Add the drained rigatoni to the skillet, tossing to coat in the lemon butter sauce. If needed, add reserved pasta water a little at a time to loosen the sauce.
Remove from heat and stir in Parmesan cheese.
Transfer to serving bowls and top with torn burrata and fresh basil.
Serve immediately and enjoy!
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes | Kcal: 450 per serving | Servings: 2
