Description
Creamy Tomato Garlic Pasta combines tender rigatoni with a luscious tomato and garlic sauce enriched with heavy cream. This comforting dish features sautéed cherry tomatoes, fragrant garlic, smoky paprika, and fresh parsley to create a rich and flavorful pasta experience that's perfect for weeknight dinners or casual gatherings.
Ingredients
Sauce Ingredients
- 8 Garlic Cloves (minced)
- 3 cups Cherry Tomatoes (halved)
- 4 tbsp Olive Oil
- 1 tsp White Sugar (divided)
- 1 tsp Chili Flakes
- 2 tbsp Tomato Paste
- 2 cups Heavy Cream (or alternative milk, 1:1 swap)
- 1 tbsp Flour
- 1/2 cup Chopped Parsley
- 1 tsp Smoked Paprika
- 1 tsp Garlic Powder
- Salt & Pepper (to taste)
Pasta
- 8 oz Rigatoni Pasta (cooked al dente)
Garnish (Optional)
- Freshly Grated Parmesan Cheese
- Extra Parsley
- Black Pepper
Instructions
- Prep the Ingredients: Mince the garlic and slice the cherry tomatoes in half to prepare all fresh components for the sauce.
- Sauté the Garlic: Heat 4 tablespoons of olive oil in a large pan over medium heat. Add the minced garlic and 1/2 teaspoon of salt, sautéing for about 5 minutes until the garlic turns golden and releases a fragrant aroma.
- Cook the Tomatoes: Add the halved cherry tomatoes along with another 1/2 teaspoon salt. Sauté for 10 to 15 minutes, stirring occasionally, until the tomatoes soften and begin to release their juices, forming a base for the sauce.
- Deglaze the Pan: Stir in 1 teaspoon chili flakes and 2 tablespoons tomato paste, mixing thoroughly. Let the mixture simmer gently for approximately 5 minutes to meld the flavors.
- Add the Cream: Pour in 2 cups of heavy cream and stir to combine. In a small bowl, whisk together 1 tablespoon flour with 2 tablespoons water to make a slurry. Gradually add this slurry to the sauce, stirring continuously, and cook for another 5 to 10 minutes until the sauce thickens.
- Season & Combine: Stir in 1/2 cup chopped parsley, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, and adjust seasoning with salt and pepper to taste. Add the cooked al dente rigatoni pasta into the sauce, ensuring the pasta is well coated and remains firm.
- Finish Cooking: Let the pasta simmer gently in the sauce for 5 more minutes. Then remove from heat, cover with a lid, and let it rest for 5 minutes to allow the flavors to fully develop and meld together.
- Serve: Plate the pasta and garnish with freshly grated Parmesan cheese, additional parsley, and a sprinkle of black pepper. Serve immediately and enjoy this creamy, flavorful dish.
Notes
- You can substitute heavy cream with plant-based milk for a lighter or dairy-free alternative, keeping the 1:1 ratio.
- Make sure not to overcook the pasta in the sauce to maintain an al dente texture.
- Adjust chili flakes according to your preferred spice level.
- Leftover pasta can be stored in an airtight container in the refrigerator for up to 3 days.
- Adding Parmesan cheese is optional but adds a nice savory flavor.
