Creamy Tomato Garlic Pasta (Print-Friendly Version)
Pasta in a creamy tomato garlic sauce, with fresh herbs, wine and Parmesan. Perfect for a quick comforting meal.
# Ingredients:
→ Sauce
01 -
8 garlic cloves, minced
02 -
3 cups cherry tomatoes, halved
03 -
4 tablespoons olive oil
04 -
1 cup dry white wine
05 -
1 teaspoon white sugar
06 -
1 teaspoon chili flakes
07 -
2 tablespoons tomato paste
08 -
2 cups heavy cream
09 -
1 tablespoon wheat flour
10 -
1 teaspoon smoked paprika
11 -
1 teaspoon garlic powder
12 -
Salt and black pepper, to taste
→ Pasta and Garnish
13 -
8 ounces rigatoni pasta, cooked al dente
14 -
½ cup chopped fresh parsley
15 -
Freshly grated Parmesan cheese, for serving (optional)
# Steps:
01 -
Mince the garlic cloves and halve the cherry tomatoes. Chop the fresh parsley finely. Grate Parmesan cheese, if using.
02 -
Heat olive oil in a large pan over medium heat. Add the minced garlic and ½ teaspoon salt; sauté for approximately 5 minutes until fragrant and golden.
03 -
Add the halved cherry tomatoes and an additional ½ teaspoon salt to the pan. Stir occasionally and sauté for 10–15 minutes, or until tomatoes soften and release their juices.
04 -
Deglaze the pan with the dry white wine. Allow to simmer for about 5 minutes. Stir in chili flakes and tomato paste, mixing until incorporated.
05 -
Pour in the heavy cream. In a separate bowl, whisk flour with 2 tablespoons of water to make a smooth slurry. Gradually stir the slurry into the sauce, cooking for 5–10 minutes while stirring occasionally to thicken.
06 -
Add chopped parsley, smoked paprika, garlic powder, and salt and black pepper to taste. Gently fold the cooked rigatoni into the sauce, ensuring the pasta remains al dente.
07 -
Let the pasta and sauce simmer together for an additional 5 minutes. Remove from heat, cover with a lid, and let rest for 5 minutes to allow flavors to meld.
08 -
Serve in bowls, garnished with freshly grated Parmesan, additional parsley, and a light sprinkle of black pepper as desired.
# Notes & Tips:
01 -
Ensure the rigatoni is cooked just until al dente to prevent it from becoming overly soft during its time in the sauce.
02 -
Flour slurry should be smoothly incorporated to avoid lumps.
03 -
For a vegetarian dish, ensure Parmesan is rennet-free or use a vegetarian hard cheese.