Creamy Tomato & Feta Rigatoni

Seriously, this dish has more layers than my personality on a Monday morning.

First things first, you've gotta boil water for the pasta. I mean, if you can't boil water, then maybe cooking isn't your calling. Just saying. Anyway, while the pasta's getting all hot and bothered, I threw some EVOO and chopped garlic into a pan. Because let's face it, garlic in oil is the start of something beautiful. Then, in go the cherry tomatoes, which you cook until they start popping like the juicy little gossip bombs they are. It's like they're trying to spill the tea or something. Add a splash of water—because apparently, water's good for more than just staying hydrated—and you've got yourself a saucy situation.

Now it's time for the real drama. Salt, pepper, oregano walk into the bar—I mean, pan. Then, you pour in the half & half, add the feta and parmesan cheese, and a dash of balsamic glaze because we're fancy like that. After mixing in the cooked pasta, hit it with some red pepper flakes and a whisper of garlic powder, because why not? Let it sit on low heat until the sauce gets thick, like the plot of a good book. If it gets too thick, just splash it with water. I mean, who needs exact measurements? Garnish with parsley, serve, and watch as your dinner guests marvel at your culinary genius. Or, you know, just enjoy the heck out of it yourself. Because let's be real, sharing is overrated when it comes to pasta this good.

Yield: 4

Author: Sippin Foodie

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Creamy Tomato & Feta Rigatoni

Ever feel like your pasta could use more drama? Introducing the Creamy Tomato & Feta Rigatoni, a dish that’s basically a soap opera in a skillet. 🍝💥 Full of bursting tomatoes, bold feta, and a sauce that thickens more than a plot twist. It’s so good, you might even forget to take a picture before you eat. Grab your apron, channel your inner ‘sippin foodie’, and let’s pretend we’re on a cooking show….or not.

Cook time: 15 MinTotal time: 15 Min

Ingredients

• 1 Box Rigatoni Pasta
• 2 Cups Cherry Tomatoes
• 1 Cup Feta Cheese
• 1 Cup Grated Parmesan Cheese
• 1 1/2 Cup Half & Half
• 1 Tbsp Balsamic Glaze
• 3-4 Chopped Garlic Cloves (use fresh garlic!)
• Splash of Water
• Salt & Pepper
• Garlic Powder
• Dried Oregano
• Red pepper flakes
• Parsley
• EVOO

Instructions

1. Start boiling water with some salt to cook the pasta.
2. While pasta is cooking, add EVOO and garlic to a large frying pan. Once the oil starts to bubble, add tomatoes and cook these for about 5 min on high, until they start bursting. Use a spatula or spoon to press down on them lightly to get some of the juices out. Add a splash of water and stir good. The water just helps prevent the garlic from burning.
3. Add salt, pepper and oregano to the tomatoes. Then pour in half & half, feta cheese, parm cheese, balsamic glaze, stir well.
4. Drain the pasta and add to the pan. Mix together while adding red pepper flakes and a little garlic powder. Let it sit on low heat, the sauce will thicken. If it thickens too much, feel free to add a splash of water. Garnish with parsley and enjoy!

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