Description
This Creamy Fresh Tomato Garlic Pasta combines succulent cherry tomatoes, aromatic garlic, and a luscious creamy sauce with a hint of white wine and smoked paprika. Perfectly cooked rigatoni pasta is tossed in a rich, flavorful sauce made from fresh ingredients and finished with parsley and optional Parmesan cheese for a satisfying and elegant meal in just 35 minutes.
Ingredients
Vegetables & Fresh Ingredients
- 8 Garlic Cloves (minced)
- 3 cups Cherry Tomatoes (halved)
- 1/2 cup Chopped Parsley
Pantry Ingredients
- 4 tbsp Olive Oil
- 1 tsp White Sugar
- 1 tsp Chili Flakes
- 2 tbsp Tomato Paste
- 1 tbsp Flour
- 1 tsp Smoked Paprika
- 1 tsp Garlic Powder
- Salt & Pepper (to taste)
Liquids
- 1 cup Dry White Wine
- 2 cups Heavy Cream (or alternative milk, 1:1 swap)
Other
- 8 oz Rigatoni Pasta (cooked al dente)
- Freshly Grated Parmesan (optional)
Instructions
- Prep the Ingredients: Mince the garlic cloves finely and slice the cherry tomatoes in half to prepare for sautéing.
- Sauté the Garlic: Heat 4 tablespoons of olive oil in a large pan over medium heat. Add the minced garlic and 1/2 teaspoon of salt. Cook, stirring occasionally, until the garlic turns golden and releases its aroma, about 5 minutes.
- Cook the Tomatoes: Add the halved cherry tomatoes and another 1/2 teaspoon of salt to the pan. Continue sautéing for 10 to 15 minutes, stirring occasionally, until the tomatoes soften and start releasing their juices.
- 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 combined, enhancing the flavor and color of the sauce.
- Add the Cream: Pour in 2 cups of heavy cream and stir to blend into the tomato mixture. In a small bowl, whisk 1 tablespoon of flour with 2 tablespoons of water to create a smooth slurry. Slowly add this slurry into the sauce while stirring to thicken it. Cook for an additional 5 to 10 minutes, stirring occasionally.
- Season & Combine: Stir in the chopped parsley, smoked paprika, garlic powder, and season with salt and pepper to your taste. Add the cooked rigatoni pasta to the sauce, mixing carefully to coat each piece without overcooking the pasta.
- Finish Cooking: Let the pasta simmer gently in the sauce for 5 more minutes to absorb the flavors. Remove from heat and cover the pan with a lid, allowing it to rest for 5 minutes so the sauce and pasta meld beautifully.
- Serve: Serve the pasta garnished with freshly grated Parmesan cheese, extra parsley, and a sprinkle of black pepper for added freshness and flavor. Enjoy this creamy, comforting meal warm.
Notes
- You can substitute heavy cream with a plant-based alternative in a 1:1 ratio for a dairy-free version.
- Make sure pasta is cooked al dente to prevent it from becoming mushy when simmered in the sauce.
- Adjust chili flakes according to your preferred spice level.
- Use freshly grated Parmesan rather than pre-grated for better flavor and texture.
- Leftover pasta can be reheated gently on the stovetop with a splash of cream or milk to loosen the sauce.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
