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Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook according to package directions until al dente. Drain and set aside.

While the pasta cooks, heat the olive oil and butter in a large braiser or deep skillet over medium heat.

Once the butter is melted and combined with the oil, add the diced onion. Sauté for 3-5 minutes, or until softened and translucent.

Pour in the heavy cream and bring to a gentle simmer, stirring occasionally.

Stir in the shredded Parmesan cheese and black pepper until the cheese is melted and the sauce is smooth.

Add the fresh spinach to the sauce. Stir continuously until the spinach wilts completely, about 2-3 minutes.

Add the cooked rigatoni pasta to the pan with the creamy spinach sauce. Toss thoroughly until the pasta is well coated.

Serve immediately, garnished with additional shredded Parmesan cheese, freshly ground black pepper, and chopped fresh parsley.


Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook according to package directions until al dente. Drain and set aside.

While the pasta cooks, heat the olive oil and butter in a large braiser or deep skillet over medium heat.

Once the butter is melted and combined with the oil, add the diced onion. Sauté for 3-5 minutes, or until softened and translucent.

Pour in the heavy cream and bring to a gentle simmer, stirring occasionally.

Stir in the shredded Parmesan cheese and black pepper until the cheese is melted and the sauce is smooth.

Add the fresh spinach to the sauce. Stir continuously until the spinach wilts completely, about 2-3 minutes.

Add the cooked rigatoni pasta to the pan with the creamy spinach sauce. Toss thoroughly until the pasta is well coated.

Serve immediately, garnished with additional shredded Parmesan cheese, freshly ground black pepper, and chopped fresh parsley.
