RIGATONI WITH GRILLED ASPARAGUS Recipe
October 09, 2024
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A rigatoni tossed in Sonoma Gourmet Vodka Cream Sauce, where grilled asparagus brings a smoky crunch to the party. It’s a rich, velvety, and brings comfort for the family to enjoy. Serves 4 people.
Ingredients:
- 12 oz rigatoni pasta
- 1 bunch fresh asparagus, trimmed
- 1 tablespoon olive oil
- 1 jar Sonoma Gourmet Vodka Cream Sauce
- 1/3 cup grated Parmesan cheese (optional)
- Salt and pepper to taste
Preparation:
- Preheat your grill or pan to medium-high heat. Toss the asparagus with olive oil, salt, and pepper.
- Grill the asparagus for about 5–7 minutes, turning occasionally, until they are nicely charred and just tender. Remove from heat and cut into 1–2 inch pieces.
- Bring a large pot of salted water to a boil. Cook the rigatoni according to package instructions until al dente. Drain and return to the pot.
- Pour the Sonoma Gourmet Vodka Cream Sauce over the cooked pasta (carefully if you're wearing white). Heat gently over low, stirring until warm and creamy.
- Add the grilled asparagus pieces and toss to combine.
- Plate the pasta, finishing with a sprinkle of Parmesan cheese.
- Pro Tip: If you're up for a little extra work at the grill, throw a lemon cut in half alongside the asparagus until charred, then squeeze the smoky, caramelized juice over the finished pasta for a bright zing to the dish.
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