Easy Creamy Tomato Garlic Pasta (Printer-Friendly)
Creamy tomato garlic pasta, quick to make and full of fresh veggies. Perfect for cozy dinners everyone will love.
# List of Ingredients:
→ Vegetables
01 -
6 garlic cloves, finely chopped
02 -
2 cups cherry tomatoes, halved
03 -
2 tablespoons chopped fresh parsley
→ Pasta
04 -
12 ounces rigatoni pasta
→ Sauce
05 -
2 tablespoons olive oil
06 -
1/3 cup dry white wine
07 -
1 teaspoon white sugar
08 -
2 tablespoons tomato paste
09 -
3/4 cup heavy cream
10 -
1 tablespoon all-purpose flour
11 -
2 tablespoons water (for slurry)
→ Seasonings
12 -
1/2 teaspoon chili flakes
13 -
1/2 teaspoon smoked paprika powder
14 -
1/2 teaspoon garlic powder
15 -
1 teaspoon kosher salt, plus more to taste
16 -
1/2 teaspoon black pepper, freshly ground
→ Optional Garnish
17 -
1/3 cup freshly grated Parmesan cheese
18 -
Additional fresh parsley
19 -
Extra black pepper
# Preparation Steps:
01 -
Finely chop the garlic cloves and halve the cherry tomatoes. Roughly chop the parsley and grate the Parmesan cheese for garnish.
02 -
In a large pan over medium heat, add olive oil. Once hot, add chopped garlic and a pinch of salt. Cook, stirring frequently, until golden and aromatic, approximately 5 minutes.
03 -
Add halved cherry tomatoes and another pinch of salt to the pan. Sauté, stirring occasionally, for 10–15 minutes until the tomatoes soften and release their juices.
04 -
Pour in white wine, then simmer for about 5 minutes, allowing the alcohol to evaporate. Stir in chili flakes and tomato paste, ensuring the mixture is well combined.
05 -
Stir in heavy cream. In a small bowl, whisk flour with water to create a smooth slurry. Slowly add slurry to the pan, stirring continuously. Allow sauce to thicken over 5–10 minutes, stirring occasionally.
06 -
Stir in chopped parsley, smoked paprika, garlic powder, salt, and black pepper. Adjust seasoning as needed.
07 -
While preparing the sauce, bring a large pot of salted water to a boil. Cook rigatoni to al dente texture according to package instructions. Drain, reserving a small amount of pasta water if needed.
08 -
Add cooked rigatoni to the sauce, tossing gently to coat. If the sauce is too thick, adjust with a splash of reserved pasta water.
09 -
Let the pasta simmer gently in the sauce for 5 minutes. Remove from heat, cover, and rest for another 5 minutes to allow flavors to meld.
10 -
Transfer to serving plates. Garnish with freshly grated Parmesan, extra parsley, and a crack of black pepper. Enjoy immediately.
# Additional Suggestions:
01 -
For a deeper flavor, use ripe cherry tomatoes and finish the dish with high-quality Parmesan cheese.
02 -
Undercook the rigatoni slightly to ensure it remains firm after simmering in the sauce.
03 -
If substituting cream, half-and-half can be used, but the sauce may be less rich.