Creamy Rigatoni with Boursin Cheese Recipe
This Creamy Rigatoni with Boursin Cheese is a comforting and flavorful one-pot pasta dish combining savory ground beef or Italian sausage, fragrant herbs, and rich garlic and herb Boursin cheese. The rigatoni cooks perfectly in a simmered tomato and chicken broth sauce, creating a creamy, cheesy finish that’s perfect for an easy weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
Scale
Meat and Aromatics
- 1 lb ground beef or Italian sausage
- 1 yellow onion, diced
- 3–4 garlic cloves, minced
Seasonings
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
Liquids and Sauce
- 24 oz jar of spaghetti sauce or marinara
- 4 cups chicken broth
Pasta and Cheese
- 1 lb rigatoni pasta
- 5 oz package of Garlic and Herb Boursin cheese
- Fresh grated parmesan, for serving
- Dried or fresh parsley, for garnish
Instructions
- Brown the meat and aromatics: In a Dutch oven over medium heat, cook the ground beef or Italian sausage together with the diced onion and minced garlic until the meat is browned and cooked through. Drain any excess grease if necessary to avoid a greasy sauce.
- Add seasonings: Stir in the onion powder, garlic powder, and Italian seasoning to evenly coat the meat and enhance the flavor base of the dish.
- Add pasta, sauce, and broth: Pour in the spaghetti sauce, add the rigatoni pasta, and then pour the chicken broth. Stir everything thoroughly to combine all ingredients, and bring the mixture to a gentle boil over medium heat.
- Simmer to cook pasta: Cover the pot and reduce the heat to low to maintain a simmer. Cook for about 20 minutes, or until the rigatoni is al dente, stirring occasionally to prevent sticking.
- Incorporate Boursin cheese: Once the pasta is cooked, stir in the Garlic and Herb Boursin cheese until it melts completely, creating a luscious, creamy sauce.
- Season to taste: Taste the sauce and adjust seasoning with salt and pepper as needed to balance the flavors.
- Garnish and serve: Sprinkle with dried or fresh parsley for a fresh touch, and serve the rigatoni hot with freshly grated parmesan cheese on the side for topping.
Notes
- Using either ground beef or Italian sausage works well; sausage will add more depth and spice.
- Drain excess grease after browning the meat to prevent the sauce from being too oily.
- Keep an eye on the liquid level as the pasta cooks; add a splash of water or broth if it absorbs too quickly.
- For a vegetarian version, omit the meat and use vegetable broth instead of chicken broth, but note the flavor will be different.
- Fresh parsley adds a bright finish, but dried parsley works well in a pinch.
- Leftovers reheat well and sometimes taste even better the next day as the flavors meld.
Keywords: creamy rigatoni, boursin cheese pasta, one-pot pasta, Italian sausage rigatoni, easy weeknight dinner, creamy pasta sauce
