Description
This Creamy Tomato Garlic Pasta recipe combines tender rigatoni with a rich, flavorful sauce made from fresh garlic, cherry tomatoes, white wine, and heavy cream. Enhanced with smoked paprika, chili flakes, and fresh parsley, this dish offers a perfect balance of tangy, spicy, and creamy notes, ideal for a comforting and elegant weeknight dinner.
Ingredients
Scale
Sauce Ingredients
- 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
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 them for cooking.
- 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 and sauté until the garlic turns golden and becomes fragrant, about 5 minutes.
- Cook the Tomatoes: Add the halved cherry tomatoes and another ½ teaspoon of salt to the pan. Sauté for 15 minutes, stirring occasionally until the tomatoes soften and release their juices, creating a rich base.
- Deglaze the Pan: Pour in 1 cup of dry white wine and let it simmer for 5 minutes to reduce slightly. Stir in 1 teaspoon of chili flakes and 2 tablespoons of tomato paste to enhance the depth of flavor.
- 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 form a slurry. Slowly add this slurry to the sauce while stirring to thicken it. Cook for an additional 5 to 10 minutes, stirring occasionally.
- Season & Combine: Stir in ½ cup of 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 avoid overcooking in the sauce.
- Finish Cooking: Let the pasta simmer gently in the sauce for 5 minutes. Remove the pan from heat, cover with a lid, and let it rest for 5 minutes to allow the flavors to meld and the sauce to thicken further.
- Serve: Garnish with freshly grated Parmesan cheese, additional parsley, and a sprinkle of freshly ground black pepper if desired. Serve warm and enjoy your creamy tomato garlic pasta.
Notes
- Use rigatoni or any other tubular pasta that holds sauce well, such as penne or rigatoni.
- The flour slurry helps to thicken the sauce without clumping; mix it well before adding.
- For a lighter version, substitute heavy cream with full-fat coconut milk or cashew cream.
- If you prefer a spicier dish, add more chili flakes or a dash of cayenne pepper.
- Parmesan cheese is optional but adds a nice savory touch; use vegan cheese for a dairy-free version.
- Serve with a side salad or garlic bread for a complete meal.
