Description
This creamy tomato garlic pasta features a luscious sauce made from fresh cherry tomatoes, garlic, white wine, and heavy cream, perfectly coating al dente rigatoni for a comforting and flavorful Italian-inspired meal. The sauce is thickened with a simple flour slurry and enhanced with smoked paprika, chili flakes, and fresh parsley, topped with optional Parmesan for an indulgent finish.
Ingredients
Scale
Vegetables & Herbs
- 8 garlic cloves, minced
- 3 cups cherry tomatoes, halved
- ½ cup chopped parsley
Dry & Spices
- 1 teaspoon white sugar
- 1 teaspoon chili flakes
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
Liquids
- 4 tablespoons olive oil
- 1 cup dry white wine
- 2 cups heavy cream
Other Ingredients
- 2 tablespoons tomato paste
- 1 tablespoon flour
- 8 oz rigatoni pasta, cooked al dente
- Freshly grated Parmesan (optional)
Instructions
- Prepare ingredients: Mince the garlic cloves and halve the cherry tomatoes to get them ready for cooking.
- Sauté garlic: Heat 4 tablespoons of olive oil in a large pan over medium heat. Add minced garlic with ½ teaspoon salt and sauté for about 5 minutes until the garlic turns golden and aromatic.
- Cook tomatoes: Add the halved cherry tomatoes and another ½ teaspoon salt to the pan. Cook for 10-15 minutes, stirring occasionally, until the tomatoes soften and start to release their juices.
- Deglaze with wine and season: Pour in 1 cup of dry white wine and let it simmer for approximately 5 minutes, allowing alcohol to cook off. Stir in chili flakes and tomato paste and mix thoroughly.
- Add cream and thicken sauce: Pour in 2 cups heavy cream and stir well. In a separate small bowl, whisk 1 tablespoon flour with 2 tablespoons water until smooth. Gradually add this slurry to the sauce while stirring to thicken it, cooking for 5-10 minutes more with occasional stirring.
- Season and combine pasta: Stir in chopped parsley, smoked paprika, garlic powder, and adjust salt and pepper to taste. Add the cooked rigatoni pasta to the sauce, making sure it stays al dente to prevent overcooking.
- Simmer and rest: Let the pasta simmer gently in the sauce for 5 minutes. Then remove from heat, cover with a lid, and allow to rest for an additional 5 minutes to meld the flavors.
- Serve and garnish: Garnish with freshly grated Parmesan, extra parsley, and a sprinkle of black pepper before serving. Enjoy your creamy tomato garlic pasta!
Notes
- Using rigatoni or another sturdy pasta shape helps hold the creamy sauce well.
- Adjust chili flakes according to your spice preference.
- For a thicker sauce, allow the flour slurry to cook slightly longer before adding pasta.
- Substitute heavy cream with half-and-half for a lighter version but expect a less rich sauce.
- Fresh Parmesan adds great flavor but can be omitted for a dairy-free option.
