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Creamy Tomato Garlic Rigatoni Pasta

A creamy, one-pan pasta dish bursting with garlic and cherry tomatoes, perfect for a cozy dinner.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Mediterranean
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 cloves Garlic Cloves, minced
  • 3 cups Cherry Tomatoes, halved
  • ½ cup Chopped Parsley
  • 4 tablespoons Olive Oil
  • 1 cup Dry White Wine
  • 1 teaspoon White Sugar
  • 1 teaspoon Chili Flakes
  • 2 tablespoons Tomato Paste
  • 1 tablespoon Flour
  • to taste Salt & Pepper
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Garlic Powder
  • 2 cups Heavy Cream
  • Freshly Grated Parmesan (optional)
  • 8 oz Rigatoni Pasta, cooked al dente

Method
 

Preparation
  1. Mince the garlic cloves and halve the cherry tomatoes. Chop the parsley and measure out all other ingredients.
Cooking
  1. Heat olive oil in a large pan over medium heat. Add minced garlic and salt; cook for about 5 minutes until golden and fragrant.
  2. Add halved cherry tomatoes and salt to the pan; sauté for 10 to 15 minutes until softened.
  3. Pour in dry white wine and let simmer for 5 minutes. Stir in chili flakes and tomato paste.
  4. Add heavy cream and stir. Create a slurry with flour and water, add it to the sauce, and cook until thickened.
  5. Mix in chopped parsley, smoked paprika, garlic powder, and salt and pepper.
  6. Add cooked rigatoni and let it simmer gently for 5 minutes.
  7. Remove from heat, cover to rest for 5 minutes.
Serving
  1. Serve hot, garnished with freshly grated Parmesan, parsley, and black pepper.

Notes

This pasta keeps well in the fridge for about 3 days. Freezes for up to a month. Reheat in a skillet over low heat with a splash of cream or broth to adjust consistency.