Creamy Horseradish Sauce Pasta

Enjoy a delightful fusion of flavors as Bookbinder's Creamy Horseradish Sauce enhances sautéed asparagus, red onion, and garlic, combined with half and half, generously coating rigatoni pasta with a symphony of zesty and savory notes.

Made with

Creamy Horseradish Sauce


  • 4-6 tbsp Bookbinder’s Creamy Horseradish Sauce
  • Salt & Pepper, to taste
  • 1 bunch Asparagus
  • 1 tbsp Vegetable Oil
  • 1 medium Red Onion, chopped
  • 1 Garlic clove, chopped
  • ¾ cup Half and Half
  • 1 lb. box Rigatoni


  1. Cut asparagus tops into 1-inch pieces. Set aside.
  2. Boil 2 cups water in a sauce pan. Add asparagus, cook for 7 mins. Remove the asparagus, place them in bowl of ice water.
  3. Fill a stockpot ¾ full of water. Add 2 tbsp salt, bring to a boil. Add pasta, cook 11-13 minutes, or until al dente.
  4. Heat oil in skillet. Add onion & garlic, sauté until tender. Add asparagus, mix in Bookbinder’s Creamy Horseradish Sauce. Cook 3 mins. Stir in half & half, season with salt & pepper.
  5. Drain rigatoni, and it to the sauce. Reserve some pasta water to thin out sauce, if needed.
  6. Mix all ingredients together & it’s ready to serve.
Prep 15 min Total 30 min Servings 2
Recipe by: Bookbinder's Foods

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