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Creamy Tomato Garlic Pasta Recipe

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4.7 from 37 reviews

Creamy Tomato Garlic Pasta is a rich and flavorful Italian-inspired dish featuring al dente rigatoni tossed in a luscious sauce made from sautéed garlic, sweet cherry tomatoes, white wine, and heavy cream. Infused with smoked paprika, chili flakes, and fresh parsley, this comforting pasta is perfect for a quick weeknight dinner or a special occasion meal.

Ingredients

Sauce Ingredients

  • 8 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 alternative milk (1:1 swap)
  • 1 tablespoon flour
  • ½ cup chopped parsley
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • Salt & pepper to taste

Pasta

  • 8 oz rigatoni pasta cooked al dente

Optional Garnish

  • Freshly grated Parmesan

Instructions

  1. Prep the Ingredients: Mince the garlic cloves and slice the cherry tomatoes in half to prepare for cooking.
  2. Sauté the Garlic: Heat 4 tablespoons of olive oil in a large pan over medium heat. Add the minced garlic and ½ teaspoon of salt, then sauté until golden and fragrant for about 5 minutes, being careful not to burn the garlic.
  3. Cook the Tomatoes: Add the halved cherry tomatoes and another ½ teaspoon of salt to the pan. Sauté for 15 minutes, stirring occasionally, until the tomatoes soften and release their juices to form the base of the sauce.
  4. Deglaze the Pan: Pour in 1 cup of dry white wine and let it simmer for about 5 minutes to reduce and incorporate the flavors. Stir in 1 teaspoon of chili flakes and 2 tablespoons of tomato paste, mixing everything thoroughly.
  5. Add the Cream: Pour in 2 cups of heavy cream and stir to combine. In a small bowl, whisk 1 tablespoon of flour with 2 tablespoons of water to make a slurry, then slowly stir this into the sauce. Cook for 5 to 10 minutes, stirring occasionally, until the sauce thickens.
  6. Season & Combine: Stir in ½ cup of chopped parsley, 1 teaspoon of smoked paprika, 1 teaspoon of garlic powder, and adjust salt and pepper to taste. Add the cooked rigatoni pasta, ensuring it remains al dente to avoid overcooking, and mix well to coat the pasta in the sauce.
  7. Finish Cooking: Let the pasta simmer in the sauce for 5 minutes to meld the flavors. Then remove from heat, cover the pan with a lid, and let rest for 5 minutes for further flavor development.
  8. Serve: Garnish the pasta with freshly grated Parmesan cheese, additional chopped parsley, and a sprinkle of black pepper if desired. Serve warm and enjoy your creamy, garlicky tomato pasta!

Notes

  • For a dairy-free version, substitute heavy cream with full-fat coconut milk or your preferred plant-based cream alternative.
  • Use gluten-free rigatoni or pasta of choice to make this dish gluten free.
  • Adjust chili flakes quantity to control spiciness according to preference.
  • Make sure not to overcook the pasta when combining it with the sauce to maintain perfect al dente texture.
  • Fresh parsley can be substituted with fresh basil or oregano for a different herbal flavor.
  • If a thicker sauce is desired, add a bit more flour slurry gradually while cooking.

Find it online: https://cravedishes.com/creamy-tomato-garlic-pasta-recipe/