Description
This Creamy Tomato Garlic Pasta Recipe is a delightful comfort food that combines rich, creamy tomato sauce with the bold flavors of garlic and spices. Ready in just 35 minutes, this easy-to-make dish features al dente rigatoni pasta tossed in a luscious sauce made with cherry tomatoes, white, heavy cream, and aromatic herbs. Perfect for a quick weeknight dinner or a cozy meal any time.
Ingredients
Vegetables & Herbs
- 8 Garlic Cloves, minced
- 3 cups Cherry Tomatoes, halved
- ½ cup Chopped Parsley
Pantry Items & Spices
- 4 tablespoons Olive Oil
- 1 teaspoon White Sugar
- 1 teaspoon Chili Flakes
- 2 tablespoons Tomato Paste
- 1 tablespoon Flour
- 1 teaspoon Smoked Paprika
- 1 teaspoon Garlic Powder
- Salt & Pepper, to taste
Liquids & Dairy
- 1 cup Dry White
- 2 cups Heavy Cream or alternative milk (1:1 swap)
Pasta
- 8 oz Rigatoni Pasta, cooked al dente
Optional
- Freshly Grated Parmesan, for garnish
Instructions
- Prep the Ingredients: Mince the garlic cloves and slice the cherry tomatoes in half, preparing them for sautéing.
- 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. Sauté the garlic until it turns golden and becomes fragrant, about 5 minutes, taking care not to burn it.
- Cook the Tomatoes: Add 3 cups of halved cherry tomatoes and another ½ teaspoon of salt to the pan. Sauté for 10 to 15 minutes, stirring occasionally, until the tomatoes soften and release their juices, forming a natural sauce base.
- Deglaze the Pan: Pour in 1 cup of dry white and let it simmer for about 5 minutes to reduce slightly and intensify the flavor. Stir in 1 teaspoon of chili flakes and 2 tablespoons of tomato paste, mixing everything thoroughly into the sauce.
- Add the Cream: Pour in 2 cups of heavy cream and stir to combine. In a small bowl, whisk together 1 tablespoon of flour with 2 tablespoons of water to form a slurry. Slowly add this slurry into the sauce, stirring constantly, and cook for another 5 to 10 minutes until the sauce thickens and becomes creamy.
- 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 to the sauce, ensuring the pasta is still al dente to avoid overcooking in the sauce.
- Finish Cooking: Let the pasta simmer gently in the sauce for an additional 5 minutes. Then remove the pan from heat, cover it with a lid, and let it rest for 5 minutes to allow the flavors to meld perfectly.
- Serve: Serve the creamy tomato garlic pasta garnished with freshly grated Parmesan cheese, extra parsley, and a sprinkle of black pepper if desired. Enjoy this comforting and flavorful meal!
Notes
- For a lighter alternative, substitute heavy cream with a 1:1 swap of almond milk or oat milk, but the sauce may be less rich.
- If an alcohol-free version is preferred, replace white with additional vegetable broth.
- Adjust chili flakes according to your heat preference.
- Fresh parsley adds brightness but can be substituted with basil for a different flavor.
- Cook pasta to al dente to prevent it from becoming mushy after simmering in the sauce.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing, Simmering
- Cuisine: American, Italian, Mediterranean
Nutrition
- Serving Size: 1 serving (approximately 1/4 of the recipe)
- Calories: 520 kcal
- Sugar: 9 g
- Sodium: 420 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 75 mg
