Goat Cheese Rigatoni Alfredo for #SundaySupper

Goat Cheese Rigatoni Alfredo | Magnolia Days

Happy Birthday Sunday Supper! One year ago my friend Isabel organized the first #SundaySupper event. It was a virtual progressive meal shared with the world. I was thrilled to participate in that first event and the many that followed. It is hard to believe a year has gone by. Sunday Supper has grown incredibly. Today we are celebrating by choosing and making a recipe featured in one of the events. I chose Isabel’s Goat Cheese Rigatoni Alfredo.

Why did I choose Goat Cheese Rigatoni Alfredo? Well, as soon as I saw the recipe it spoke to me. I love cheese. I have not met a cheese I didn’t like. It is hard to pick a favorite although goat cheese is at the top of my list. Last year I made fettuccine alfredo for the first time. Yummy, creamy, and a bit of an indulgence. So take that and double the yummy and creamy by using goat cheese instead of parmesan. Wow. I had to make it. I adapted her recipe ever so slightly. Basically all I did was use an entire 10 ounce log of goat cheese because more cheese works for me. I also added an optional garnish of parsley or pine nuts.

Sunday Supper has added a lot to my life. Because of it, I have connected with wonderful people. Those connections led to friendships which I value dearly. The bloggers in the Sunday Supper Movement are the most supportive and helpful people both personally and professionally. My day is not complete until I check in and see what’s happening with them. One of my greatest highlights last year was meeting Isabel in person. She is a true leader and visionary. Most importantly, she is a good and dear friend.

Join us in our celebration! Visit these blogs and see how each one is celebrating Sunday Supper’s birthday:

Sunday Supper Appetizers:

 Sunday Supper Soups and Breads:

 Sunday Supper Main Dishes: 

Sunday Supper Veggies: 

Sunday Supper Desserts and Snacks: 

 Sunday Supper Breakfast Faves:

Sunday Supper Wine Pairings by ENOFYLZ Wine Blog

What a fun event filled with such good food! I only wish I could actually taste each one. Oh wait! I can. I have the recipes. Time to get cooking…

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.

PS. Special thanks to Liz of That Skinny Chick Can Bake for celebrating with my brownie tart recipe.

Goat Cheese Rigatoni Alfredo
 
Prep time
Cook time
Total time
 
Ingredients
  • 4 tablespoons (1/2 stick) unsalted butter
  • 2 garlic cloves, minced
  • 2½ cups half-and-half
  • 10 ounces goat cheese (not pre-crumbled)
  • 16 ounces rigatoni pasta, cooked al dente
  • Salt and fresh ground pepper to taste
  • Optional garnish: Chopped fresh parsley or toasted pinenuts
Instructions
  1. In a large saucepan, melt the butter over medium heat. Add the garlic and cook until fragrant, about 1 minute. Slowly add the half-and-half while whisking or stirring constantly. Add the goat cheese in small amounts and whisk or stir until cheese has melted and mixture is creamy and smooth. Add the cooked rigatoni and stir to coat the pasta with the sauce. Reduce heat to low and simmer for five minutes. Season with salt and pepper to taste. Remove from the heat and allow to set for a few minutes for the sauce to thicken. Serve immediately. Garnish with chopped fresh parsley or toasted pine nuts if desired.
Notes
Optional: Serve with grilled chicken or shrimp on top.

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Comments

  1. says

    When my daughters are home from university, pasta with Alfredo sauce is always the elder one’s first choice of meal. In fact, it is often her birthday dinner choice as well. I can’t wait to try it next time with goats’ cheese, which we all adore. And I am with you, when it comes to cheese, more is always better!

  2. says

    Wow Goat Cheese Rigatoni Alfredo sounds exotic. I have to admit I don’t remember when I have tasted last goat cheese, its so unusual where I live right now and where I lived before. It’s an exciting choice and sounds so easy to recreate in the kitchen. Plus it sounds elegant but yet so casual and it looks mouthwatering!

    • says

      I had no idea goat cheese would not be available in different parts of the world. I always thought there were goats everywhere. I suppose it depends on the culture and the foods of the country. Hopefully you can get some before long and make this recipe.

    • says

      Because my husband loves goat cheese is one of the main reasons I made this dish. I could tell by his response that I will be making it again and again.

  3. says

    Thank you , thank you, thank you! #SundaySupper would not be #SundaySupper without you! You made this dish look better than I ever could! I just wish we were enjoying it together with a lovely glass of WHITE wine!

    • says

      I’m looking forward to the next time we meet in person and hopefully it will be somewhere there is a kitchen so we can cook, eat, and drink together. What fun it will be! And I’m so very much looking forward to all of what will come with Sunday Supper this year.

  4. says

    “All I did was use an entire 10 ounce log of goat cheese because more cheese works for me.”

    More cheese works for me too. I can’t think of many dishes that aren’t improved with more cheese! I’m so glad to have ‘met’ you through Sunday Supper, even though I was a little late to the table!

  5. says

    Wow, Rigatoni with Goat’s Cheese sound so so good and I’m already drooling at your pics :) Have to try this soon!Its been great cooking alongside you Renee :)

  6. says

    I have this recipe in my bucket list. I´m crazy in love with goat cheese and eat pasta all the time. Really, I have no idea why I didn´t make it yet… It looks fantastic Renee! But then your food always does. Happy Sunday!

  7. says

    This looks like a dish the whole family would adore! Now I have to check out the first #SS post! Congrats on being part of it from the beginning AND inspiring my post today!

  8. says

    This looks delicious! Renee, I am so honored to be part of #SundaySupper and have met all of you. It has been so enriching and wonderful to make so many new friends. Thank you! ~ Bea

  9. says

    Yum. I have a local goat farm that produces the most amazing goat cheese and am always looking for new uses for it. I’ll definitely be making this one soon. Thanks.

  10. says

    Tee hee. I’ve never met a cheese I didn’t like either, Renee. And goat cheese is such a great pick for friends and family who are a bit lactose intolerant. Thank you for sharing this great recipe!

    • says

      Yes, lots of great recipes this week. And the best part is they are doubly approved by Sunday Supper bloggers. You know they have to be good.

  11. says

    Renee, I could eat anything and everything that you make because you are a goddess in the kitchen. I love that you made a recipe from Isabel, especially since it’s one of my all time favourite meals – pasta in alfredo sauce, yummmm… I agree with you – the more cheese the better! Funnily enough, I’ve never made alfredo sauce at home. It’s time to change that in 2013!

  12. Sarah says

    why yes Renee. I would love a big ol bowl of some that beautiful rigatoni. You are too kind. I bet the goat cheese made it extra special. It’s just gorgeous!

  13. Coleen says

    I made this tonight, and my sauce turned out very thin, even though I didn’t alter your recipe at all. It didn’t coat the pasta at all. Was flour supposed to be added at the beginning, before adding the garlic? Most sauces start with a roux.

    • says

      The sauce is thin to begin with. It does thicken after it sets for a few minutes and so it does not need flour. Thanks for bringing it to my attention and I will add the information to the recipe.

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