Description
This Creamy Tomato Garlic Pasta recipe combines perfectly al dente rigatoni with a rich and flavorful sauce made from sautéed garlic, cherry tomatoes, dry white wine, and heavy cream. Enhanced with spices like smoked paprika, chili flakes, and fresh parsley, this comforting pasta dish is finished with a generous sprinkle of Parmesan cheese, making it a deliciously creamy and garlicky meal perfect for weeknight dinners.
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
- 2 tablespoon Water (for slurry)
- ½ cup Chopped Parsley
- 1 teaspoon Smoked Paprika
- 1 teaspoon Garlic Powder
- Salt & Pepper to taste
Garnish
- Freshly Grated Parmesan
- Additional Chopped Parsley
- Black Pepper (optional)
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 rigatoni or other tubular pasta that holds sauce well.
- For a lighter option, substitute heavy cream with full-fat coconut milk or other creamy plant-based milks.
- If you prefer less spice, reduce or omit chili flakes.
- The flour slurry helps thicken the sauce without clumping; add slowly and stir consistently.
- Fresh parsley adds a bright flavor; feel free to adjust quantity based on preference.
- Cook pasta just until al dente, as it will continue to soften in the sauce.
- For gluten-free variation, use gluten-free pasta and substitute the flour with cornstarch or gluten-free flour.
