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Creamy Tomato Garlic Pasta

A comfort dish featuring rigatoni in a creamy garlic and cherry tomato sauce, perfect for weeknight dinners and gatherings.
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Préparation 15 minutes
Cuisson 15 minutes
Temps total 30 minutes
Portions: 4 servings
Plat: Dinner, Main Course
Cuisine: Italian
Calories: 600
Ingredients Préparation Notes

Ingrédients
  

Pasta and Dairy
  • 8 oz Rigatoni Pasta (cooked al dente)
  • 2 cups Heavy Cream Or your favorite alternative milk
Vegetables and Aromatics
  • 8 cloves Garlic (minced)
  • 3 cups Cherry Tomatoes (halved)
  • 1/2 cup Chopped Parsley
Liquids and Seasonings
  • 4 tbsp Olive Oil
  • 1 cup Dry White Wine Can substitute with vegetable broth
  • 1 tsp White Sugar
  • 1 tsp Chili Flakes Adjust according to spice tolerance
  • 2 tbsp Tomato Paste
  • 1 tbsp Flour For thickening the sauce
  • 1 tsp Smoked Paprika
  • 1 tsp Garlic Powder
  • 1 tsp Sugar
  • Salt & Pepper to taste
Optional
  • Freshly Grated Parmesan optional For serving

Préparation
 

Preparation
  1. Organize your kitchen and gather all ingredients. Mince the garlic and halve the cherry tomatoes.
Cooking
  1. Heat olive oil in a large pan over medium heat. Add minced garlic and ½ teaspoon of salt. Sauté for about 5 minutes until golden.
  2. Add the halved cherry tomatoes and another ½ teaspoon of salt. Sauté for 10-15 minutes, stirring occasionally.
  3. Pour in white wine and let simmer for about 5 minutes to deglaze the pan. Stir in chili flakes and tomato paste, mixing well.
  4. Add heavy cream and whisked flour slurry to thicken the sauce. Cook for about 5-10 minutes until creamy.
  5. Stir in parsley, smoked paprika, garlic powder, and salt and pepper to taste. Fold in the cooked rigatoni.
  6. Let the pasta simmer for an additional 5 minutes, then cover and let rest for 5 minutes.
Serving
  1. Serve garnished with freshly grated Parmesan, extra parsley, and black pepper if desired.

Notes et conservation

To store, keep in an airtight container in the fridge for 3-4 days or freeze for up to 2 months. Reheat with a splash of water or broth if needed. Avoid burning garlic for best flavor.