Rigatoni with Sun-Dried Tomatoes and Goat Cheese

Rigatoni with Sun-Dried Tomatoes and Goat Cheese
Servings: 2

8 ounces rigatoni or penne pasta
1/3 cup panko breadcrumbs
4 tablespoons olive oil
1/8 teaspoon pepper
1 clove garlic, minced
1/4 teaspoon red pepper flakes
1/4 cup sun-dried tomatoes, 1/4-inch slices
1 cup heavy cream
1/8 teaspoon nutmeg
4 ounces Montchevré goat cheese
salt to taste
basil for garnish (optional)

Bring a large pot of salted water to the boil and preheat the oven to 400 degrees F.

Cook rigatoni in boiling water according to the pasta\’s package directions.

Prepare panko breading: Add panko breadcrumbs, 2 tablespoons of olive oil and pepper to a medium bowl; toss and set aside.

Make the sauce: Heat the olive oil in a large saucepan over medium heat. Add the garlic, red pepper flakes and sun-dried tomatoes, cook, while stirring for 1 minute. Add the heavy cream and nutmeg; simmer for 2 minutes.

Add cooked rigatoni and goat cheese, toss, then taste for seasoning. Add salt to taste.

Pour mixture into a baking dish, sprinkle with prepared panko breadcrumbs and bake in the oven for about 10 minutes or until the tops begins to brown.

Serve withe a drizzle of olive oil and a few basil leaves.

…with thanks to inspiredtaste.com