Creamy Tomato Garlic Pasta
A comfort dish featuring rigatoni in a creamy garlic and cherry tomato sauce, perfect for weeknight dinners and gatherings.
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
Instructions
Preparation
- Organize your kitchen and gather all ingredients. Mince the garlic and halve the cherry tomatoes.
Cooking
- 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.
- Add the halved cherry tomatoes and another ½ teaspoon of salt. Sauté for 10-15 minutes, stirring occasionally.
- Pour in white wine and let simmer for about 5 minutes to deglaze the pan. Stir in chili flakes and tomato paste, mixing well.
- Add heavy cream and whisked flour slurry to thicken the sauce. Cook for about 5-10 minutes until creamy.
- Stir in parsley, smoked paprika, garlic powder, and salt and pepper to taste. Fold in the cooked rigatoni.
- Let the pasta simmer for an additional 5 minutes, then cover and let rest for 5 minutes.
Serving
- Serve garnished with freshly grated Parmesan, extra parsley, and black pepper if desired.
Notes
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.