Directions

• Start by bringing a large pot of salted water to a boil. Once boiling, add the rigatoni and cook according to the package instructions until al dente. Drain the pasta and set it aside, reserving about 1 cup of pasta water for later.
• While the pasta cooks, take the two heads of garlic and slice the tops off to expose the cloves. Drizzle with olive oil and wrap them in aluminum foil. Roast in a preheated oven at 400°F (200°C) for about 30-35 minutes, until the cloves are soft and caramelized. Once done, let them cool slightly before squeezing the roasted garlic into a bowl. Discard the skins.
• In a large skillet, melt the softened butter over medium heat. Add the roasted garlic, Italian seasoning, salt, and pepper. Stir well to combine. Gradually mix in the grated parmesan until melted and creamy. If the sauce is too thick, add some reserved pasta water to reach your desired consistency.
• Add the cooked rigatoni to the skillet with the creamy garlic sauce. Toss to coat the pasta evenly. If necessary, adjust seasoning with more salt and pepper.
• In a small bowl, mix the breadcrumbs with melted salted butter. Spread the mixture evenly in a baking dish and bake in the oven at 400°F (200°C) for about 10 minutes, or until golden brown and crispy.
• Serve the Creamy Garlic Bread Pasta hot, topped with the crispy breadcrumbs and a sprinkle of fresh chopped parsley for a pop of color. Enjoy your delicious creation!