Ingredients
Vegetables & Herbs
- 8 Garlic Cloves (minced)
- 3 cups Cherry Tomatoes (halved)
- 1/2 cup Chopped Parsley
Liquids & Dairy
- 4 tbsp Olive Oil
- 1 cup Dry White Wine
- 2 cups Heavy Cream (or alternative milk, 1:1 swap)
Dry Goods & Pasta
- 1 tbsp Flour
- 8 oz Rigatoni Pasta (cooked al dente)
Spices & Seasonings
- 1 tsp White Sugar
- 1 tsp Chili Flakes
- 2 tbsp Tomato Paste
- 1 tsp Smoked Paprika
- 1 tsp Garlic Powder
- Salt & Pepper (to taste)
Optional
- Freshly Grated Parmesan (for garnish)
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 with 1/2 teaspoon of salt and sauté for about 5 minutes until the garlic turns golden and fragrant, releasing its aroma.
- Cook the Tomatoes: Add the halved cherry tomatoes along with another 1/2 teaspoon of salt to the pan. Sauté the mixture for 10 to 15 minutes, stirring occasionally, until the tomatoes soften completely and release their natural juices to form a sauce base.
- Deglaze the Pan: Pour in 1 cup of dry white wine to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for around 5 minutes to reduce slightly. Stir in 1 teaspoon of chili flakes and 2 tablespoons of tomato paste, mixing well to combine all flavors evenly.
- Add the Cream: Pour 2 cups of heavy cream into the pan and stir to incorporate. In a small bowl, whisk together 1 tablespoon of flour with 2 tablespoons of water to form a smooth slurry. Slowly add this slurry into the sauce while stirring continuously. Cook the sauce for an additional 5 to 10 minutes, stirring often, until it thickens to a rich, creamy consistency.
- Season & Combine: Stir in the chopped parsley, smoked paprika, garlic powder, plus salt and pepper according to your taste preferences. Add the cooked rigatoni pasta to the sauce, ensuring it stays al dente to maintain the pasta’s texture without becoming too soft.
- Finish Cooking: Let the pasta simmer gently in the sauce for 5 more minutes to allow the flavors to meld. Remove the pan from heat, cover it with a lid, and let the dish rest for 5 minutes off the stove for enhanced flavor integration.
- Serve: Plate the pasta and garnish with freshly grated Parmesan cheese, extra parsley, and a sprinkle of black pepper for added aroma and taste. Enjoy this creamy tomato garlic pasta warm.
Notes
- For a lighter version, substitute heavy cream with an equal amount of plant-based milk such as cashew or oat milk.
- Adjust chili flakes to control the heat level to your preference.
- Use gluten-free pasta to make this recipe gluten-free.
- Allowing the pasta to rest covered off heat enhances flavor absorption.
- Freshly grated Parmesan adds a nice finishing touch but can be omitted for a vegetarian option if using vegetarian-friendly cheese.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
