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Creamy Tomato Garlic Rigatoni Pasta

This one-pan dish combines ripe cherry tomatoes and garlic to create a rich, velvety sauce that pairs perfectly with al dente rigatoni.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 650
Ingredients Method Notes

Ingredients
  

For the Sauce
  • 8 cloves Garlic, minced
  • 3 cups Cherry Tomatoes, halved
  • 1/2 cup Chopped Parsley For garnish
  • 4 tablespoons Olive Oil
  • 1 cup Dry White Wine Enhances flavor
  • 1 teaspoon White Sugar
  • 1 teaspoon Chili Flakes
  • 2 tablespoons Tomato Paste
  • 1 tablespoon Flour To thicken the sauce
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Garlic Powder
  • 2 cups Heavy Cream For creaminess
  • Freshly Grated Parmesan (optional) For serving
For the Pasta
  • 8 oz Rigatoni Pasta, cooked al dente

Method
 

Preparation
  1. Mince the garlic, halve the cherry tomatoes, and chop the parsley. Measure out all your ingredients for smooth sailing!
Cooking
  1. Heat the olive oil in a large pan over medium heat. Add the minced garlic and a pinch of salt, cooking until it's golden and fragrant.
  2. Toss in the cherry tomatoes and a bit of salt, sautéing until they soften and start to burst open.
  3. Pour in the white wine and let it simmer for about 5 minutes.
  4. Stir in the chili flakes and tomato paste, and let the mixture get cozy together.
  5. Pour in the heavy cream. Then, mix in a slurry of flour and water. Cook until it thickens up.
  6. Stir in the chopped parsley, smoked paprika, garlic powder, and season generously with salt and pepper.
  7. Toss in the cooked rigatoni, making sure it gets well-coated in that delicious sauce.
  8. Let it simmer for 5 minutes, then take it off the heat and allow it to sit for another 5 minutes.
  9. Serve hot, optionally topped with grated Parmesan and a sprinkle of parsley.

Notes

Store any leftovers in an airtight container in the fridge for up to 3 days. You can freeze it for about 2 months. To reheat, simply warm it up in a pan with a splash of cream or milk.