Description
This Creamy Tomato Garlic Pasta features a rich and flavorful sauce made from sautéed garlic and cherry tomatoes, infused with white wine and cream, and perfectly seasoned with smoked paprika and chili flakes. Tossed with al dente rigatoni and garnished with fresh parsley and Parmesan, it offers a comforting and indulgent Italian-inspired meal that comes together easily on the stovetop in just 40 minutes.
Ingredients
Scale
Vegetables and Herbs
- 8 garlic cloves, minced
- 3 cups cherry tomatoes, halved
- ½ cup chopped parsley
Liquids and Dairy
- 4 tablespoons olive oil
- 1 cup dry white wine
- 2 cups heavy cream
Dry Ingredients and Seasonings
- 1 teaspoon white sugar
- 1 teaspoon chili flakes
- 2 tablespoons tomato paste
- 1 tablespoon flour
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
Pasta
- 8 oz rigatoni pasta, cooked al dente
Optional
- Freshly grated Parmesan cheese for garnish
Instructions
- Prepare Ingredients: Mince the garlic and slice the cherry tomatoes in half to get them ready for cooking.
- Sauté 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 the garlic is golden and fragrant, taking care not to burn it.
- Cook Tomatoes: Add the halved cherry tomatoes and another ½ teaspoon of salt to the pan. Sauté for 10-15 minutes, stirring occasionally, until the tomatoes soften and release their juices, creating a rich base for the sauce.
- Deglaze with Wine and Add Flavorings: 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, mixing everything thoroughly to combine the flavors.
- Add Cream and Thicken Sauce: Pour in 2 cups of heavy cream and stir to incorporate. In a small bowl, whisk 1 tablespoon of flour with 2 tablespoons of water to make a slurry, then slowly add this to the sauce. Cook for an additional 5-10 minutes, stirring occasionally, until the sauce thickens to a creamy consistency.
- Season and Add Pasta: Stir in ½ cup of chopped parsley, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, and salt and pepper to taste. Add the cooked rigatoni pasta to the sauce, ensuring it remains al dente to prevent overcooking.
- Simmer and Rest: Let the pasta simmer in the sauce for 5 minutes to absorb flavors. Remove from heat, cover the pan with a lid, and let it rest for another 5 minutes to allow the sauce to meld with the pasta perfectly.
- Garnish and Serve: Garnish the dish with freshly grated Parmesan cheese, extra parsley, and a sprinkle of black pepper. Serve warm and enjoy the creamy, flavorful pasta.
Notes
- Use dry white wine like Sauvignon Blanc or Pinot Grigio for best flavor.
- Adjust the chili flakes according to your desired spice level.
- To make the dish vegetarian, ensure the wine is vegan-friendly and omit Parmesan or use a plant-based alternative.
- Cook pasta just until al dente as it will continue cooking slightly when simmered in the sauce.
- Leftover pasta can be stored in the refrigerator for up to 2 days and reheated gently to avoid separating the cream sauce.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
