Description
This Creamy Tomato Garlic Pasta is a rich and flavorful Italian-inspired dish featuring al dente rigatoni pasta enveloped in a luscious tomato and garlic cream sauce. Enhanced with fresh cherry tomatoes, garlic, white wine, and a blend of herbs and spices, it delivers a comforting and delicious meal perfect for any occasion.
Ingredients
Scale
Pasta
- 8 oz Rigatoni Pasta, cooked al dente
Sauce
- 8 Garlic Cloves, minced
- 3 cups Cherry Tomatoes, halved
- 4 tablespoon Olive Oil
- 1 cup Dry White Wine
- 1 teaspoon White Sugar
- 1 teaspoon Chili Flakes
- 2 tablespoon 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
- Freshly Grated Parmesan (for garnish)
Instructions
- Prep the Ingredients: Mince the garlic cloves finely and slice the cherry tomatoes in half. Prepare all ingredients to ensure smooth cooking.
- Sauté the Garlic: Heat 4 tablespoons of olive oil in a large pan over medium heat. Add the minced garlic and ½ teaspoon of salt. Sauté for about 5 minutes until golden and fragrant, stirring occasionally to prevent burning.
- Cook the Tomatoes: Add the halved cherry tomatoes and another ½ teaspoon of salt to the pan. Cook for 10 to 15 minutes, stirring occasionally, until the tomatoes soften and release their juices, forming a flavorful base.
- Deglaze the Pan: Pour in 1 cup of dry white wine to deglaze the pan. Let it simmer for about 5 minutes to reduce slightly. Stir in 1 teaspoon of chili flakes and 2 tablespoons of tomato paste, mixing well to combine all flavors.
- Add the Cream: Pour in 2 cups of heavy cream and stir well. In a small bowl, whisk 1 tablespoon of flour with 2 tablespoons of water to make a slurry. Slowly add this slurry to the sauce to thicken it, cooking for an additional 5 to 10 minutes while stirring occasionally.
- Season & Combine: Stir in ½ cup chopped parsley, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, and season with salt and pepper to taste. Add the cooked rigatoni pasta, ensuring it stays al dente to avoid overcooking.
- Finish Cooking: Let the pasta simmer gently in the sauce for 5 minutes so the flavors meld together. Remove from heat, cover with a lid, and let it rest for 5 minutes before serving.
- Serve: Garnish with freshly grated Parmesan cheese, additional parsley, and a sprinkle of black pepper. Serve warm and enjoy a creamy, garlicky tomato pasta.
Notes
- For a lighter version, substitute heavy cream with alternative milk like oat or almond milk.
- Ensure the pasta is cooked al dente before adding to the sauce to prevent it from becoming mushy.
- White sugar balances the acidity of the tomatoes but can be omitted if desired.
- Adjust chili flakes according to preferred spice level.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
