Ingredients
Scale
- 8 Garlic Cloves (minced)
- 3 cups Cherry Tomatoes (halved)
- 4 tbsp Olive Oil
- 1 cup Dry White Wine
- 1 tsp White Sugar
- 1 tsp Chili Flakes
- 2 tbsp Tomato Paste
- 2 cups Heavy Cream (or the Alt milk (1:1 swap))
- 1 tbsp Flour
- 1/2 cup Chopped Parsley
- 8 oz Rigatoni Pasta (cooked al dente)
- 1 tsp Smoked Paprika
- 1 tsp Garlic Powder
- 1 tsp sugar
- Salt & Pepper (to taste)
- Freshly Grated Parmesan (optional)
Instructions
- Prep the Ingredients: Mince the garlic and slice the cherry tomatoes in half.
- Sauté the Garlic: Heat 4 tbsp of olive oil in a large pan over medium heat. Add the minced garlic and 1/2 tsp of salt. Sauté until golden and fragrant, about 5 minutes.
- Cook the Tomatoes: Add 3 cups of cherry tomatoes and another 1/2 tsp of salt. Sauté for 10-15 minutes, stirring occasionally, until the tomatoes soften and release their juices.
- Deglaze the Pan: Pour in 1 cup of dry white wine, letting it simmer for about 5 minutes. Stir in 1 tsp of chili flakes and 2 tbsp of tomato paste, mixing everything together.
- Add the Cream: Pour in 2 cups of heavy cream and stir. In a small bowl, whisk 1 tbsp of flour with 2 tbsp of water to create a slurry. Slowly stir this into the sauce to thicken it, cooking for 5-10 minutes, stirring occasionally.
- Season & Combine: Stir in 1/2 cup of chopped parsley, 1 tsp of smoked paprika, 1 tsp of garlic powder, and salt and pepper to taste. Add the cooked rigatoni, ensuring it remains al dente to avoid overcooking.
- Finish Cooking: Let the pasta simmer in the sauce for an additional 5 minutes. Remove from heat, cover with a lid, and let it rest for 5 minutes to allow the flavors to meld.
- Serve: Garnish with freshly grated Parmesan, extra parsley, and a sprinkle of black pepper. Enjoy!