Creamy Tomato Garlic Pasta (Print Version)
# Ingredients:
→ Pasta Base
01 -
8 oz of rigatoni, cooked till it's slightly firm to the bite
→ Sauce Ingredients
02 -
2 cups of rich heavy cream
03 -
4 tbsp of high-quality olive oil
04 -
3 cups of sweet cherry tomatoes, sliced in half
05 -
2 tbsp of flavorful tomato paste
06 -
1 cup of dry white wine you'd happily sip on
07 -
1 tsp of chili flakes (add or reduce for your spice level)
08 -
1 tbsp of all-purpose flour to help with thickening
09 -
8 large cloves of garlic, finely chopped
10 -
1 tsp of garlic powder for an extra layer of flavor
11 -
1 tsp of smoked paprika
12 -
½ cup of fresh parsley, chopped roughly
13 -
1 tsp of sugar to cut the acidity
14 -
Salt and freshly ground black pepper as needed
→ For Serving
15 -
A generous handful of grated Parmesan cheese
16 -
Extra parsley for sprinkling on top
17 -
Freshly cracked black pepper
# Instructions:
01 -
Chop up the garlic into tiny pieces and slice those cherry tomatoes in half. It’s much easier to cook when everything is prepped before you start!
02 -
In a big, deep pan over medium heat, gently heat the olive oil. Sprinkle in the minced garlic and a bit of salt. Stir occasionally until it turns a golden brown and smells heavenly—around 5 minutes. Don’t let it burn!
03 -
Add the halved tomatoes along with another pinch of salt. Stir occasionally for about 10-15 minutes until they soften, releasing their juices to create a chunky sauce.
04 -
Let the white wine bubble in the sauce for 5 minutes to add tanginess. Then mix in chili flakes and the tomato paste, stirring well until combined.
05 -
Pour in the heavy cream and give it a good stir. Combine the flour with two tablespoons of water in a small bowl, making a smooth paste, then stir it into the pan to thicken the sauce. Let it simmer gently for 5-10 minutes, stirring once in a while.
06 -
Throw in the parsley, smoked paprika, and garlic powder to the sauce. Season with salt and pepper, then fold in the cooked rigatoni until it’s fully coated with the sauce.
07 -
Turn the heat down and let everything simmer together for 5 minutes. Take the pan off the heat, cover it, and let it sit for another 5 minutes to lock in the flavors.
08 -
Spoon the pasta into bowls, topping generously with Parmesan, a pinch of parsley, and a twist of black pepper. Serve with crusty bread to scoop up all that lovely sauce!
# Notes:
01 -
Leftover sauce tastes even better the next day, so make a bit extra if you can!
02 -
For a lighter option, swap out half the cream with chicken broth—the sauce won’t be as rich, but still tasty.
03 -
Skip the wine? Use chicken broth instead for a non-alcoholic alternative.