Rigatoni Cacio And Pepe And Rucola

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Servings: 4 Difficulty: Intermediate
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Creamy, peppery pasta tossed with fresh arugula for a quick, vibrant weeknight dinner.
Rigatoni Cacio and Pepe and Rucola recipe image

This vibrant pasta dish elevates the classic Roman “cacio e pepe” by adding a fresh, peppery kick from raw arugula. The rigatoni is cooked al dente and tossed with a generous amount of olive oil and freshly grated black pepper to create a savory, aromatic base. The addition of cacio (or pecorino romano) creates a creamy sauce that clings to every ridge of the pasta. Fresh arugula is folded in at the very end, wilting slightly from the heat to provide a bright, slightly bitter contrast that cuts through the richness of the cheese and oil. It is an incredibly simple yet satisfying meal that comes together in under thirty minutes, perfect for busy weeknights when you crave something comforting yet sophisticated. The combination of textures&# 226;ÂÂchewy pasta, creamy cheese sauce, and crisp greensâÂÂmakes this a crowd-pleaser for the whole family.

Rigatoni Cacio and Pepe and Rucola recipe image
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Rigatoni Cacio And Pepe And Rucola

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 302.8

Description

This vibrant pasta dish elevates the classic Roman "cacio e pepe" by adding a fresh, peppery kick from raw arugula. The rigatoni is cooked al dente and tossed with a generous amount of olive oil and freshly grated black pepper to create a savory, aromatic base. The addition of cacio (or pecorino romano) creates a creamy sauce that clings to every ridge of the pasta. Fresh arugula is folded in at the very end, wilting slightly from the heat to provide a bright, slightly bitter contrast that cuts through the richness of the cheese and oil. It is an incredibly simple yet satisfying meal that comes together in under thirty minutes, perfect for busy weeknights when you crave something comforting yet sophisticated. The combination of textures&# 226;ÂÂchewy pasta, creamy cheese sauce, and crisp greensâÂÂmakes this a crowd-pleaser for the whole family.

Ingredients

Directions

  1. Bring a large pot of generously salted water to a boil. Add the rigatoni and cook according to package instructions until al dente.
  2. Reserve about 1 cup of the starchy pasta water before draining the pasta. Drain the rigatoni well.
  3. Transfer the hot, drained pasta to a large warm serving bowl or back into the empty pot.
  4. Immediately pour the virgin olive oil over the hot pasta and toss vigorously to coat evenly.
  5. Sprinkle the freshly grated black pepper over the pasta and toss to distribute.
  6. Add the grated cacio cheese a little at a time, tossing constantly. Add a splash of the reserved pasta water if needed to create a creamy sauce.
  7. Fold in the washed and dried arugula, tossing gently until it is just wilted and combined with the pasta.
  8. Serve immediately while hot, garnishing with extra pepper and cheese if desired.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 302.8kcal
% Daily Value *
Total Fat 30.5g47%
Saturated Fat 4.3g22%
Cholesterol 0.0mg0%
Sodium 3.0mg1%
Total Carbohydrate 9.6g4%
Dietary Fiber 3.8g16%
Sugars 0.4g
Protein 2.1g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: arugula, cacio, pepe, rigatoni, pasta, italian, quick, easy, vegetarian, dinner, weeknight, olive oil, black pepper, rucola, creamy, simple, homemade, comfort food, al dente
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