Description

This Creamy Tomato Garlic Pasta is a luscious and flavorful dish combining tender rigatoni with a rich sauce made from sautéed garlic, juicy cherry tomatoes, white wine, and creamy heavy cream. Enhanced with smoked paprika, chili flakes, and fresh parsley, this comforting pasta is perfect for a cozy weeknight dinner.

Ingredients

Scale

Pasta

8 oz Rigatoni Pasta, cooked al dente

Sauce

8 Garlic Cloves, minced
3 cups Cherry Tomatoes, halved
4 tablespoon Olive Oil
1 cup Dry White Wine
1 teaspoon White Sugar
1 teaspoon Chili Flakes
2 tablespoon Tomato Paste
2 cups Heavy Cream (or alternative milk, 1:1 swap)
1 tablespoon Flour
½ cup Chopped Parsley
1 teaspoon Smoked Paprika
1 teaspoon Garlic Powder
Salt & Pepper to taste

Optional Garnish

Freshly Grated Parmesan

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Instructions

Prep the Ingredients: Mince the garlic cloves finely and slice the cherry tomatoes in half to prepare them for cooking.
Sauté the Garlic: Heat 4 tablespoons of olive oil in a large pan over medium heat. Add the minced garlic along with ½ teaspoon of salt, and sauté until golden and fragrant, about 5 minutes, stirring occasionally to prevent burning.
Cook the Tomatoes: Add the halved cherry tomatoes and another ½ teaspoon of salt to the pan. Cook for 10 to 15 minutes, stirring occasionally, until the tomatoes soften and release their natural juices, creating a flavorful base.
Deglaze the Pan: Pour in 1 cup of dry white wine to deglaze the pan, letting it simmer for about 5 minutes to reduce slightly. Stir in 1 teaspoon of chili flakes and 2 tablespoons of tomato paste, mixing thoroughly to combine all flavors.
Add the Cream: Pour 2 cups of heavy cream into the pan and stir well. In a separate small bowl, whisk together 1 tablespoon of flour with 2 tablespoons of water to make a slurry. Slowly add this slurry into the sauce to thicken it, cooking for another 5 to 10 minutes while stirring occasionally.
Season & Combine: Stir in ½ cup of chopped parsley, 1 teaspoon of smoked paprika, 1 teaspoon of garlic powder, and season with salt and pepper to taste. Add the cooked rigatoni pasta, ensuring it remains al dente to avoid overcooking.
Finish Cooking: Allow the pasta to simmer gently in the sauce for an additional 5 minutes so the flavors meld together. Remove the pan from heat, cover with a lid, and let it rest for 5 minutes before serving.
Serve: Garnish with freshly grated Parmesan cheese, additional chopped parsley, and a sprinkle of black pepper. Serve warm and enjoy a deliciously creamy and garlicky tomato pasta.

Notes

Use alternative milk such as oat or almond milk in a 1:1 ratio for a lighter or dairy-free option.
Do not overcook the pasta; it should remain al dente before combining with the sauce.
Adjust chili flakes according to your spice preference.
The slurry made from flour helps thicken the creamy sauce without clumping.
Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.

Nutrition

Serving Size: 1 serving (about 1 cup)
Calories: 520 kcal
Sugar: 8 g
Sodium: 450 mg
Fat: 32 g
Saturated Fat: 14 g
Unsaturated Fat: 16 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 3 g
Protein: 13 g
Cholesterol: 65 mg