Description
This creamy tomato garlic pasta recipe features a luscious, flavorful sauce made from sautéed garlic and cherry tomatoes, deglazed with white wine, and enriched with heavy cream. Rigatoni pasta tossed in this smooth, spiced sauce delivers a comforting yet elegant dish perfect for a weeknight dinner or special occasion.
Ingredients
Scale
Pasta
- 8 oz Rigatoni Pasta, cooked al dente
Sauce
- 8 Garlic Cloves, minced
- 3 cups Cherry Tomatoes, halved
- 4 tablespoon Olive Oil
- 1 cup Dry White Wine
- 1 teaspoon White Sugar
- 1 teaspoon Chili Flakes
- 2 tablespoon Tomato Paste
- 2 cups Heavy Cream or alternative milk (1:1 swap)
- 1 tablespoon Flour
- ½ cup Chopped Parsley
- 1 teaspoon Smoked Paprika
- 1 teaspoon Garlic Powder
- Salt & Pepper to taste
Optional Garnish
- Freshly Grated Parmesan
Instructions
- Prep the Ingredients: Mince the garlic cloves finely and slice the cherry tomatoes in half to prepare them for cooking.
- Sauté the Garlic: Heat 4 tablespoons of olive oil in a large pan over medium heat. Add the minced garlic along with ½ teaspoon of salt. Sauté until the garlic turns golden and becomes fragrant, about 5 minutes.
- Cook the Tomatoes: Add the halved cherry tomatoes and another ½ teaspoon of salt to the pan. Cook for 10 to 15 minutes, stirring occasionally, until the tomatoes soften and start releasing their juices.
- Deglaze the Pan: Pour in 1 cup of dry white wine, allowing it to simmer for about 5 minutes to reduce slightly. Stir in 1 teaspoon of chili flakes and 2 tablespoons of tomato paste to blend the flavors.
- Add the Cream: Pour 2 cups of heavy cream into the pan and stir well. In a small bowl, whisk together 1 tablespoon of flour with 2 tablespoons of water to form a slurry, then slowly add this to the sauce to thicken it. Cook for an additional 5 to 10 minutes, stirring occasionally.
- Season & Combine: Stir in ½ cup of chopped parsley, 1 teaspoon of smoked paprika, 1 teaspoon of garlic powder, and adjust salt and pepper to taste. Add the cooked rigatoni pasta, ensuring it stays al dente to prevent overcooking.
- Finish Cooking: Let the pasta simmer in the sauce for 5 more minutes, allowing the flavors to meld. Remove from heat, cover with a lid, and let rest for 5 minutes.
- Serve: Garnish with freshly grated Parmesan cheese, extra parsley, and a sprinkle of black pepper before serving. Enjoy warm.
Notes
- For a dairy-free version, substitute heavy cream with a rich alternative milk such as coconut cream or cashew cream.
- Adjust the amount of chili flakes based on your preference for spiciness.
- Use freshly grated Parmesan for best flavor if not vegan.
- Do not overcook the pasta during the initial boil to maintain texture in the sauce.
- Resting the pasta covered after cooking allows the flavors to further develop.
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 560 kcal
- Sugar: 10 g
- Sodium: 400 mg
- Fat: 34 g
- Saturated Fat: 15 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 14 g
- Cholesterol: 70 mg
