Description
This Creamy Tomato Garlic Pasta is a luscious and flavorful dish combining sautéed garlic, juicy cherry tomatoes, and a rich, creamy sauce made with heavy cream and white wine. Perfectly seasoned with smoked paprika, chili flakes, and fresh parsley, this rigatoni pasta recipe offers a delightful balance of tangy, spicy, and creamy elements, ideal for an easy yet impressive weeknight dinner.
Ingredients
Scale
Produce
- 8 Garlic Cloves (minced)
- 3 cups Cherry Tomatoes (halved)
- 1/2 cup Chopped Parsley
Pantry
- 4 tbsp Olive Oil
- 1 cup Dry White Wine
- 1 tsp White Sugar
- 1 tsp Chili Flakes
- 2 tbsp Tomato Paste
- 1 tbsp Flour
- Salt & Pepper (to taste)
- 1 tsp Smoked Paprika
- 1 tsp Garlic Powder
- 1 tsp Sugar
Dairy
- 2 cups Heavy Cream (or alternative milk, 1:1 swap)
- Freshly Grated Parmesan (optional)
Pasta
- 8 oz Rigatoni Pasta (cooked al dente)
Instructions
- Prep the Ingredients: Mince the garlic cloves thoroughly and slice the cherry tomatoes in half to prepare for cooking.
- Sauté the Garlic: Heat 4 tablespoons of olive oil in a large pan over medium heat. Add the minced garlic along with 1/2 teaspoon of salt. Cook until the garlic turns golden and becomes fragrant, approximately 5 minutes, stirring occasionally to prevent burning.
- Cook the Tomatoes: Add the halved cherry tomatoes and another 1/2 teaspoon of salt to the pan. Sauté them for 10 to 15 minutes, stirring occasionally, until the tomatoes soften and release their flavorful juices, creating a natural sauce base.
- Deglaze the Pan: Pour in 1 cup of dry white wine and let it simmer for about 5 minutes to reduce slightly and infuse the sauce. Stir in 1 teaspoon of chili flakes and 2 tablespoons of tomato paste, mixing thoroughly to combine these bold flavors into the sauce.
- Add the Cream: Pour in 2 cups of heavy cream and stir to blend it smoothly with the tomato mixture. In a small bowl, whisk together 1 tablespoon of flour with 2 tablespoons of water to form a slurry. Slowly incorporate this slurry into the pan, stirring constantly. Cook for an additional 5 to 10 minutes, stirring occasionally to thicken the sauce and develop a creamy texture.
- Season & Combine: Stir in 1/2 cup of chopped parsley, 1 teaspoon of smoked paprika, and 1 teaspoon of garlic powder. Season with salt and pepper to taste. Add the cooked rigatoni pasta to the sauce, ensuring it remains al dente by not overcooking it further in the sauce.
- Finish Cooking: Let the pasta simmer gently in the creamy sauce for another 5 minutes to meld the flavors. After cooking, remove the pan from heat, cover it with a lid, and allow it to rest for 5 minutes to enhance the taste and texture.
- Serve: Serve the pasta hot, garnished with freshly grated Parmesan cheese, extra chopped parsley, and a sprinkle of black pepper as desired. Enjoy this rich and comforting creamy tomato garlic pasta dish!
Notes
- You can substitute heavy cream with a 1:1 ratio of alternative milk like oat or almond milk for a lighter version.
- Cook the pasta just until al dente before adding to the sauce to avoid mushy texture.
- Adjust chili flakes according to your spice preference.
- For added depth, consider topping with toasted pine nuts or fresh basil leaves.
- Leftovers can be refrigerated and reheated gently on the stovetop with a splash of cream or milk.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: Creamy Tomato Garlic Pasta, Rigatoni Pasta, Garlic Pasta Recipe, Creamy Tomato Sauce, Vegetarian Pasta, Italian Pasta Recipe
