Tomato Garlic Creamy Pasta (Print Version)
# Ingredients:
→ Main Ingredients
01 -
8 oz rigatoni pasta, cooked to stay a bit firm
02 -
2 cups heavy cream
03 -
1 tablespoon flour
04 -
8 garlic cloves, finely chopped
05 -
3 cups cherry tomatoes, sliced into halves
06 -
1 cup dry white wine
07 -
4 tablespoons olive oil
08 -
2 tablespoons concentrated tomato paste
→ Seasonings and Garnish
09 -
Salt and pepper for seasoning
10 -
1 teaspoon garlic powder
11 -
1 teaspoon sugar
12 -
½ cup parsley, chopped fine
13 -
1 teaspoon smoked paprika
14 -
1 teaspoon chili flakes
15 -
1 teaspoon white sugar
16 -
Shredded Parmesan, use to serve (optional)
# Instructions:
01 -
Chop up the garlic and cut the cherry tomatoes into halves.
02 -
In a big pan, heat up 4 tablespoons of olive oil over medium. Toss in your garlic with a bit of salt (about ½ tsp). Cook for roughly 5 minutes, stirring, until golden and fragrant.
03 -
Add the halved cherry tomatoes and sprinkle a little more salt (another ½ tsp). Stir every once in a while and let this cook for 10-15 minutes, or until the tomatoes break down into a juicy mix.
04 -
Pour in a cup of dry white wine. Let it bubble and cook for about 5 minutes. Mix in the tomato paste and chili flakes, stirring so it all comes together.
05 -
Stir in the cream. Combine 1 tablespoon of flour with 2 tablespoons of water in a small dish to make a quick slurry. Slowly add this to the pan, stirring often, and cook another 5-10 minutes till it thickens slightly.
06 -
Season the sauce with paprika, parsley, garlic powder, and a dash of salt and pepper. Toss in the rigatoni and mix everything together. Make sure the pasta's still a little firm.
07 -
Let everything cook together for about 5 minutes, then take it off the heat. Put a lid on and leave it to sit for another 5 minutes, so all the flavors soak in.
08 -
Top with Parmesan, more parsley, and some black pepper if you like. Dig in while it’s warm!
# Notes:
01 -
This creamy tomato and garlic pasta is hearty comfort food that’s ready in no time.
02 -
It balances the natural sweetness from tomatoes with rich garlic and cream to make an indulgent meal.
03 -
Keep your pasta slightly firm, since it’ll finish cooking in the sauce for the best texture.
04 -
Penne, spaghetti, or fettuccine all work great in place of rigatoni!