Description
This creamy tomato garlic pasta recipe features a rich and flavorful sauce made from sautéed garlic, fresh cherry tomatoes, and a blend of spices simmered in white wine and heavy cream. Tossed with perfectly cooked al dente rigatoni and finished with fresh parsley and Parmesan, this dish is a comforting yet elegant meal perfect for any occasion.
Ingredients
Scale
For the Sauce
- 8 garlic cloves, minced
- 3 cups cherry tomatoes, halved
- 4 tablespoons olive oil
- 1 cup dry white wine
- 1 teaspoon white sugar
- 1 teaspoon chili flakes
- 2 tablespoons tomato paste
- 2 cups heavy cream
- 1 tablespoon flour
- ½ cup chopped parsley
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
For the Pasta
- 8 oz rigatoni pasta, cooked al dente
- Freshly grated Parmesan (optional)
Instructions
- Prepare Ingredients: Mince the garlic cloves and slice the cherry tomatoes in half to get fresh and ready ingredients for the sauce.
- 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 until golden and fragrant, about 5 minutes, releasing the garlic’s aroma and flavor into the oil.
- Add Tomatoes: Add 3 cups of halved cherry tomatoes and an additional ½ teaspoon of salt to the pan. Sauté for 10-15 minutes, stirring occasionally, allowing the tomatoes to soften and release their natural juices, which form the base of the sauce.
- Deglaze and Season: 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 well to combine all flavors.
- Add Cream and Thicken: Pour in 2 cups of heavy cream and stir to blend. In a small bowl, whisk 1 tablespoon of flour with 2 tablespoons of water to create a slurry. Slowly stir this slurry into the sauce to thicken it, cooking for an additional 5-10 minutes while stirring occasionally to prevent lumps.
- Season and Combine: Stir in ½ cup 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 stays al dente, and fold gently to coat evenly.
- Simmer and Rest: Let the pasta simmer in the sauce for 5 minutes to absorb flavors. Remove from heat, cover with a lid, and let rest for another 5 minutes. This step melds the flavors beautifully.
- Garnish and Serve: Garnish with freshly grated Parmesan cheese, extra parsley, and a sprinkle of black pepper as desired. Serve immediately and enjoy the creamy, garlicky tomato pasta.
Notes
- Use dry white wine such as Sauvignon Blanc or Pinot Grigio for best flavor.
- Ensure pasta is cooked al dente to maintain texture during simmering.
- The flour slurry is essential for thickening the creamy sauce without clumps.
- Adjust chili flakes according to your preferred spice level.
- For a dairy-free option, substitute heavy cream with coconut cream and omit Parmesan.
- Fresh parsley adds a bright contrast; substitute with basil or oregano if preferred.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
