Description
This Creamy Tomato Garlic Pasta is a luscious and comforting dish featuring a rich, flavorful sauce made from sautéed garlic, sweet cherry tomatoes, white wine, and heavy cream. Enhanced with smoky paprika, chili flakes, and fresh parsley, it perfectly coats al dente rigatoni for a satisfying meal that comes together in just 35 minutes.
Ingredients
For the Sauce
- 8 Garlic Cloves, minced
- 3 cups Cherry Tomatoes, halved
- 4 tbsp Olive Oil
- 1 cup Dry White Wine
- 1 tsp White Sugar
- 1 tsp Chili Flakes
- 2 tbsp Tomato Paste
- 2 cups Heavy Cream (or almond milk for a 1:1 swap)
- 1 tbsp Flour
- Salt & Pepper to taste
- 1 tsp Smoked Paprika
- 1 tsp Garlic Powder
For the Pasta
- 8 oz Rigatoni Pasta, cooked al dente
For Garnish
- 1/2 cup Chopped Parsley
- Freshly Grated Parmesan (optional)
Instructions
- Prep the Ingredients: Mince the garlic and slice the cherry tomatoes in half to prepare for the sauce base.
- Sauté the Garlic: Heat 4 tablespoons of olive oil in a large pan over medium heat. Add the minced garlic along with 1/2 teaspoon of salt. Sauté for about 5 minutes until the garlic turns golden and releases its aroma.
- Cook the Tomatoes: Add the halved cherry tomatoes and another 1/2 teaspoon of salt to the pan. Cook while stirring occasionally for 10 to 15 minutes until the tomatoes soften and begin to release their juices.
- Deglaze the Pan: Pour in 1 cup of dry white wine and allow it to simmer for 5 minutes to reduce slightly. Stir in 1 teaspoon of chili flakes and 2 tablespoons of tomato paste, mixing thoroughly to combine all flavors.
- Add the Cream: Pour in 2 cups of heavy cream and stir well. In a small bowl, whisk together 1 tablespoon of flour with 2 tablespoons of water to create a slurry. Gradually add this mixture to the sauce, stirring occasionally, and cook for 5 to 10 minutes until the sauce thickens.
- Season & Combine: Stir in 1/2 cup of chopped parsley, 1 teaspoon of smoked paprika, 1 teaspoon of garlic powder, and adjust salt and pepper to taste. Add the cooked rigatoni pasta, ensuring it remains al dente to avoid overcooking in the sauce.
- Finish Cooking: Let the pasta simmer gently in the sauce for an additional 5 minutes to absorb the flavors. Remove the pan from heat, cover with a lid, and let it rest for 5 minutes to allow the flavors to meld beautifully.
- Serve: Serve the pasta garnished with freshly grated Parmesan cheese, extra parsley, and a sprinkle of black pepper for added flavor and visual appeal. Enjoy your creamy, flavorful pasta dish!
Notes
- You can substitute heavy cream with a plant-based milk for a lighter or dairy-free version, adjusting thickness as needed.
- Cooking the pasta slightly under al dente is recommended to prevent it from becoming mushy as it finishes cooking in the sauce.
- Adding Parmesan is optional but adds a delicious savory depth.
- Use low-sodium broth instead of wine for a non-alcoholic option, but the flavor profile will differ slightly.
- Adjust chili flakes to your preferred spice level; omit if you prefer a milder dish.
- Leftovers store well refrigerated for up to 3 days and can be reheated gently on the stovetop adding a splash of cream or water to loosen the sauce.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian