Marry Me Pasta 💍

Summary

Let’s make the most delicious and tasty Marry Me Pasta. This dish is so delicious and is made with Rigatoni as a base and a delicious sauce to top it off. The sauce used is so perfect and has an amazing and unique taste. This dish will make your partner go and get the ring ready for you🤣! Let me know what all of you think about it by leaving a comment on the blog, or sending me a DM on Instagram!

I think it’s time we all get married with this dish cause baby it is so good!! This came out so delicious and I’m releasing another version of this pasta with chicken in it next time so make sure you bookmark the website for that version next!

👝 How to Store Leftovers

Store in an air-tight container for 3-5 days.

🤔 Common Questions

Can I use a different pasta?

Feel free to use whatever pasta you choose! Just adjust boiling time to that type.

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Melissa Jo

Marry Me Chicken & Pasta💍

5 from 3 votes

Let's make the most delicious and tasty Marry Me Pasta. This dish is so delicious and is made with Rigatoni as a base and a delicious sauce to top it off. The sauce used is so perfect and has an amazing and unique taste. This dish will make your partner go and get the ring ready for you🤣! Let me know what all of you think about it by leaving a comment on the blog, or sending me a DM on Instagram!

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Prep Time 10 minutes mins

Cook Time 26 minutes mins

Servings: 6 people

Course: Main Course

Cuisine: Italian

Ingredients

  

1x2x3x?

• 1 lb rigatoni
• 4 tbsp butter
• 2 tbsp flour
• 6 garlic cloves chopped
• 1/8 of an red onion chopped
• 1/2 tsp crushed red pepper flakes
• Salt & pepper to taste
• 1 tsp dijon mustard
• 3/4 cup white wine
• 1 lemon juiced
• 8.5 oz jar julienned sun dried tomatoes drained
• 1 cup pasta water divided
• 1.5 cups heavy cream
• 1/2 cup grated pecorino romano
• 3 oz baby spinach chopped

Method

 

1. Add the butter to a pot over medium-high heat. Once the butter is almost fully melted, add in the flour, crushed red pepper flakes, and garlic. Whisk that continously for about 2 minutes. Then add in the red onions and whisk that continuously for a few minutes until the roux turns a light nutty brown color.
2. Bring the pot to a boil, add the white wine, and let that cook for a few minutes so the alcohol can burn it. Then add in the lemon juice & dijon mustard, give that a stir, Bring the pot to a simmer, and let that simmer for about 5 minutes.
3. Boil the rigatoni in salted water until al dente. (Set aside at least 1 cup of pasta water).
4. In the pot with the sauce, stir in the heavy cream, a 1/2 cup of pasta water, salt & pepper, and bring the pot to a boil. Once it comes to a boil, lower it to a simmer, and add the sun-dried tomatoes, grated Pecorino Romano, and another 1/2 cup of pasta water. Give that a stir and let that simmer together for a few minutes.
5. Then add in the spinach and the cooked rigatoni. Stir that together and let it sit for a few minutes so it can set and thicken up.
6. Garnish with leftover chopped spinach, cracked black pepper, and grated Pecorino Romano.
7. Serve & Enjoy!!!!

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