Description
A luscious and flavorful creamy tomato garlic pasta featuring sautéed garlic and cherry tomatoes in a rich, velvety white wine cream sauce. Perfectly cooked rigatoni is enveloped in a spiced, aromatic blend enhanced with smoked paprika, chili flakes, and fresh parsley, topped optionally with freshly grated Parmesan for an indulgent Italian-inspired meal.
Ingredients
Scale
Sauce Ingredients
- 8 Garlic Cloves, minced
- 3 cups Cherry Tomatoes, halved
- 4 tablespoons Olive Oil
- 1 cup Dry White Wine
- 1 teaspoon White Sugar
- 1 teaspoon Chili Flakes
- 2 tablespoons Tomato Paste
- 2 cups Heavy Cream (or alternative milk, 1:1 swap)
- 1 tablespoon Flour
- ½ cup Chopped Parsley
- 1 teaspoon Smoked Paprika
- 1 teaspoon Garlic Powder
- Salt & Pepper, to taste
Pasta
- 8 oz Rigatoni Pasta, cooked al dente
Garnish
- Freshly Grated Parmesan (optional)
Instructions
- Prep the Ingredients: Mince the garlic and slice the cherry tomatoes in half to prepare for the sauce.
- Sauté the Garlic: Heat 4 tablespoons of olive oil in a large pan over medium heat. Add the minced garlic and ½ teaspoon salt. Cook until golden and fragrant, about 5 minutes, stirring occasionally to prevent burning.
- Cook the Tomatoes: Add the halved cherry tomatoes and an additional ½ teaspoon of salt to the pan. Sauté for 10-15 minutes until the tomatoes break down and release their juices, stirring occasionally for even cooking.
- Deglaze the Pan: Pour in 1 cup of dry white wine and let it simmer for about 5 minutes to reduce slightly and develop flavor. Stir in 1 teaspoon chili flakes and 2 tablespoons tomato paste, mixing thoroughly to combine the sauce ingredients.
- Add the Cream: Pour in 2 cups of heavy cream and stir gently. In a small bowl, whisk 1 tablespoon flour with 2 tablespoons water to create a slurry. Gradually stir the slurry into the sauce to thicken it, cooking for 5-10 minutes while stirring occasionally to prevent lumps.
- Season & Combine: Stir in ½ cup chopped parsley, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, and adjust salt and pepper to taste. Add the cooked rigatoni, ensuring it remains al dente to avoid sogginess.
- Finish Cooking: Allow the pasta to simmer gently in the creamy tomato sauce for an additional 5 minutes to marry the flavors. Remove from heat, cover the pan with a lid, and let rest for 5 minutes.
- Serve: Garnish with freshly grated Parmesan, extra parsley, and a sprinkle of black pepper if desired. Serve warm and enjoy your comforting pasta dish.
Notes
- You can substitute the heavy cream with any plant-based milk for a lighter or dairy-free option; however, the texture and richness may vary.
- Cook the pasta al dente to ensure it doesn’t become mushy when simmered in the sauce later.
- Adjust chili flakes according to your spice preference.
- Fresh parsley adds brightness but can be replaced with basil or oregano for a different herbal note.
- White sugar balances the acidity of the tomatoes; adjust as needed based on tomato sweetness.
- For a gluten-free option, use gluten-free pasta and verify flour substitution or use cornstarch for thickening.
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 520 kcal
- Sugar: 8 g
- Sodium: 450 mg
- Fat: 32 g
- Saturated Fat: 15 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 14 g
- Cholesterol: 70 mg
