Restaurant Remake: Malai Rigatoni from Pijja Palace - Easy & Delicious Recipe

Name: Restaurant Remake: Malai Rigatoni from Pijja Palace - Easy & Delicious Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Indian-Italian Fusion
Ingredients: 1 tablespoon Olive oil (For sautéing); 2 tablespoons Ghee or butter (For richness); 1 large Shallot or sweet onion (Finely chopped); 4 cloves Garlic (Finely chopped or pressed); 1 small Butternut squash (Peeled and diced); 1-2 teaspoons Indian spices (e.g., garam masala, turmeric, cumin) (To taste, adjust as desired); 300 grams Rigatoni pasta (Or other preferred pasta shape); 1 cup Heavy cream (For a rich sauce); 0.5 cup Vegetable broth (To thin the sauce); to taste Salt (Adjust as needed); to taste Black pepper (Freshly ground); 1/4 cup Fresh cilantro or parsley (Chopped, for garnish); as needed Parmesan cheese (Grated, for serving)

My take on the Malai rigatoni from Pijja Palace in Los Angeles! By far one of my favorite dishes in the city. It’s so comforting and flavorful. I could eat it every week. I used what I had in my fridge and pantry (I had a butternut squash that needed to be used, as well as some Indian spices from a local market).

#Pasta

#Rigatoni

#Malai

#Indian

#Italian

#Restaurant Remake

#Comfort Food

#Vegetarian

#Dinner

#Easy Recipe

Finished Malai Rigatoni, ready to serve

Recipe Information

15m

Prep Time

25m

Cook Time

40m

Total Time

Servings

Medium

Indian-Italian Fusion

English

Nutrition (per serving)

650

Calories

20g

Protein

70g

Carbs

30g

Fat

Creamy Malai sauce simmering

Ingredients

Servings: 4

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Rigatoni being tossed in the rich sauce

Instructions

0/5 completed

1
In a large pan, heat olive oil and ghee/butter over medium heat. Add finely chopped shallot/onion and sauté for 3-5 minutes until softened and translucent.
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5m
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In a large pan, heat olive oil and ghee/butter over medium heat. Add finely chopped shallot/onion and sauté for 3-5 minutes until softened and translucent.
5m
Don't rush this step, proper sautéing builds the flavor base.
2
Add the finely chopped garlic and cook for another minute until fragrant. Then add the diced butternut squash and Indian spices. Sauté for 5-8 minutes until the squash begins to soften.
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8m
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Add the finely chopped garlic and cook for another minute until fragrant. Then add the diced butternut squash and Indian spices. Sauté for 5-8 minutes until the squash begins to soften.
8m
Add a splash of water if spices start to stick to the pan.

3
Pour in the heavy cream and vegetable broth. Bring to a gentle simmer, then reduce heat and let it cook for 8-10 minutes, stirring occasionally, until the sauce slightly thickens. Season with salt and black pepper.
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10m
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Pour in the heavy cream and vegetable broth. Bring to a gentle simmer, then reduce heat and let it cook for 8-10 minutes, stirring occasionally, until the sauce slightly thickens. Season with salt and black pepper.
10m
Taste and adjust seasoning often to achieve the perfect balance.
4
While the sauce is simmering, cook the rigatoni pasta according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining.
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10m
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While the sauce is simmering, cook the rigatoni pasta according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining.
10m
Al dente pasta ensures a better texture and absorbs the sauce well.
5
Drain the pasta and add it directly to the sauce. Toss to coat evenly. If the sauce is too thick, add a splash of the reserved pasta water. Serve immediately, garnished with fresh cilantro/parsley and grated Parmesan cheese.
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5m
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Drain the pasta and add it directly to the sauce. Toss to coat evenly. If the sauce is too thick, add a splash of the reserved pasta water. Serve immediately, garnished with fresh cilantro/parsley and grated Parmesan cheese.
5m
A little pasta water helps emulsify the sauce and makes it silkier.