Yarin Shachagi

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Hi! I’m Yarin, a home baker and cook.

My culinary journey began as a teenager, inspired by my mom, an incredible cook. She taught me the basics, and from there, I put my own spin on things. My style is mostly Mediterranean-inspired, but I love experimenting with different flavors and cuisines.

In recent years, videography has become a big part of my life, so I decided to combine my love for cooking with my passion for creating content. I'm excited to share my journey of making delicious food with you!

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Lemon & Sage Rigatoni

Cook the Pasta: In a large pot of boiling salted water, cook the rigatoni according to the package instructions until al dente. Reserve 1 cup of the pasta cooking water, then drain the pasta.

In a large skillet over medium-high heat, warm the olive oil. Add the sage leaves and cook for about 30 seconds.

Stir in the minced garlic and lemon zest, and sauté for about 1 minute.

Pour in the heavy cream, then add the lemon juice. Season with salt and freshly ground black pepper. Let the mixture simmer for about 5 minutes, allowing it to slightly thicken.

Add the cooked rigatoni to the skillet, followed by the grated Parmesan cheese. Toss the pasta in the creamy sauce, adding reserved pasta water as needed to achieve a smooth, creamy consistency. Continue to cook for about 3 minutes, or until the pasta is well-coated and fully cooked.

Stir in the fresh parsley until well combined.

Serve the rigatoni, garnished with additional lemon zest, chopped parsley, and a sprinkle of grated Parmesan cheese.

Salt and freshly ground black pepper, to taste

Yarin Shachagi

Lemon & Sage Rigatoni

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