Creamy Garlic Tomato Pasta: An Easy Weeknight Meal
This creamy garlic tomato pasta is an easy and delicious weeknight meal, featuring rigatoni tossed in a rich sauce of cherry tomatoes, garlic, white wine, and heavy cream.
Equipment
- Large Pan
- Small Bowl
- whisk
- Lid
Ingredients
Pasta & Sauce Base
- 8 cloves Garlic Cloves minced
- 3 cups Cherry Tomatoes halved
- 4 tablespoon Olive Oil
- 1 cup Dry White Wine
- 1 teaspoon White Sugar
- 1 teaspoon Chili Flakes
- 2 tablespoon Tomato Paste
- 2 cups Heavy Cream or the Alt milk (1:1 swap)
- 1 tablespoon Flour
- ½ cup Chopped Parsley
- 8 oz Rigatoni Pasta cooked al dente
- 1 teaspoon Smoked Paprika
- 1 teaspoon Garlic Powder
- 1 teaspoon sugar
- Salt & Pepper to taste
- Freshly Grated Parmesan optional
Instructions
Main Instructions
- Mince the garlic and halve the cherry tomatoes for preparation.
- Heat olive oil in a large pan, then add minced garlic and ½ teaspoon of salt; sauté for about 5 minutes until golden and fragrant.
- Add cherry tomatoes and another ½ teaspoon of salt to the pan; sauté for 10-15 minutes until they soften and release juices.
- Deglaze the pan with white wine, simmering for 5 minutes, then stir in chili flakes and tomato paste.
- Add heavy cream, then slowly whisk in a flour and water slurry to thicken the sauce, cooking for 5-10 minutes.
- Stir in parsley, smoked paprika, garlic powder, salt, and pepper, then add the al dente rigatoni.
- Simmer the pasta in the sauce for 5 minutes, then remove from heat, cover, and let it rest for another 5 minutes to meld flavors.
- Serve garnished with freshly grated Parmesan, extra parsley, and black pepper.
Notes
For a richer sauce, reserve some pasta water to add if needed. Adjust seasoning to your preference, and feel free to add more fresh herbs.