Description
Creamy Garlic Tomato Pasta combines cherry tomatoes, garlic, wine, and cream into a velvety sauce that coats rigatoni pasta perfectly.
Ingredients
8 garlic cloves, minced
3 cups cherry tomatoes, halved
4 tbsp olive oil
1 cup dry white wine
1 tsp white sugar
1 tsp chili flakes
2 tbsp tomato paste
2 cups heavy cream
1 tbsp flour
1/2 cup chopped parsley
8 oz rigatoni pasta, cooked al dente
1 tsp smoked paprika
1 tsp garlic powder
Salt and pepper to taste
Freshly grated Parmesan (optional)
Instructions
1. Mince garlic and halve cherry tomatoes.
2. Heat olive oil in pan. Add garlic with salt. Cook until golden, 5 minutes.
3. Add tomatoes and salt. Cook 10–15 minutes until softened.
4. Deglaze with white wine. Add chili flakes and tomato paste.
5. Stir in cream. Add flour slurry. Simmer 5–10 minutes to thicken.
6. Season with parsley, paprika, garlic powder, salt, and pepper.
7. Add rigatoni. Toss to coat. Simmer 5 minutes.
8. Cover and rest 5 minutes. Garnish with Parmesan and parsley. Serve hot.
Notes
Replace wine with broth if desired. Add chili for more spice. Use dairy-free cream and cheese for vegan version. Store in fridge for 3 days and reheat gently.
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