Description
This creamy tomato garlic pasta combines the sweetness of sautéed cherry tomatoes with the rich flavor of garlic and a smooth, velvety cream sauce. Infused with white wine, chili flakes, and smoked paprika, this comforting dish is perfect for a satisfying weeknight dinner. The rigatoni pasta is cooked al dente and simmered in a luscious tomato cream sauce, garnished with fresh parsley and optional Parmesan cheese for an extra indulgent touch.
Ingredients
Units
Scale
Produce
- 8 Garlic Cloves, minced
- 3 cups Cherry Tomatoes, halved
- 1/2 cup Chopped Parsley
Pantry
- 4 tablespoons Olive Oil
- 1 cup Dry White Wine
- 1 teaspoon White Sugar
- 1 teaspoon Chili Flakes
- 2 tablespoons Tomato Paste
- 1 tablespoon Flour
- Salt & Pepper to taste
- 1 teaspoon Smoked Paprika
- 1 teaspoon Garlic Powder
- 1 teaspoon Sugar
Dairy
- 2 cups Heavy Cream
- Freshly Grated Parmesan (optional)
Pasta
- 8 oz Rigatoni Pasta, cooked al dente
Instructions
- Prep the Ingredients: Mince the garlic cloves and halve the cherry tomatoes. Chop the parsley and measure out all other ingredients to have everything ready.
- 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. Cook for about 5 minutes until the garlic turns golden and fragrant but not burnt.
- Cook the Tomatoes: Add the halved cherry tomatoes and an additional ½ teaspoon of salt to the pan. Sauté the mixture for 10 to 15 minutes, stirring occasionally, until the tomatoes soften and release their juices, creating a saucy base.
- Deglaze the Pan: Pour in 1 cup of dry white wine and let it simmer for about 5 minutes to reduce slightly. Stir in 1 teaspoon of chili flakes and 2 tablespoons of tomato paste until well incorporated.
- Add the Cream: Pour 2 cups of heavy cream into the pan and stir to combine. Then, whisk 1 tablespoon of flour with 2 tablespoons of water in a small bowl to make a slurry, and slowly add it to the sauce while stirring. Continue cooking for 5 to 10 minutes, stirring occasionally, until the sauce thickens.
- Season & Combine: Mix in the chopped parsley, 1 teaspoon of smoked paprika, 1 teaspoon of garlic powder, and salt and pepper to taste. Add the cooked rigatoni pasta, making sure it is al dente to prevent it from becoming mushy.
- Finish Cooking: Let the pasta simmer gently in the sauce for an additional 5 minutes to marry the flavors. Remove from heat, cover with a lid, and allow it to rest for 5 minutes so the sauce can further thicken and flavors meld.
- Serve: Serve the creamy tomato garlic pasta hot, garnished with freshly grated Parmesan cheese, extra chopped parsley, and a sprinkle of black pepper if desired. Enjoy your delicious homemade pasta!
Notes
- Cooking the garlic slowly helps develop a rich base without bitterness.
- Simmering the cherry tomatoes until they break down enhances the natural sweetness and flavor.
- The white wine adds acidity and depth; use a dry wine such as Sauvignon Blanc or Pinot Grigio.
- The flour slurry is key to thickening the cream sauce without clumps.
- Be sure not to overcook the pasta to keep its texture firm.
- Parmesan cheese is optional but adds a lovely salty, nutty note to the dish.
- Adjust chili flakes to your preferred spice level.
