Creamy Tomato Garlic Pasta (Print Version)
# Ingredients:
→ Main Ingredients
01 -
8 garlic cloves, minced
02 -
3 cups cherry tomatoes, halved
03 -
4 tbsp olive oil
04 -
1 cup dry white wine
05 -
1 tsp white sugar
06 -
1 tsp chili flakes
07 -
2 tbsp tomato paste
08 -
2 cups heavy cream
09 -
1 tbsp flour
10 -
½ cup chopped parsley
11 -
8 oz rigatoni pasta, cooked al dente
12 -
1 tsp smoked paprika
13 -
1 tsp garlic powder
14 -
1 tsp sugar
15 -
Salt & pepper to taste
16 -
Freshly grated Parmesan (optional)
# Instructions:
01 -
Mince the garlic and slice the cherry tomatoes in half.
02 -
Heat 4 tbsp of olive oil in a large pan over medium heat. Add the minced garlic and ½ tsp of salt. Sauté until golden and fragrant, about 5 minutes.
03 -
Add 3 cups of cherry tomatoes and another ½ tsp of salt. Sauté for 10-15 minutes, stirring occasionally, until the tomatoes soften and release their juices.
04 -
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.
05 -
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.
06 -
Stir in ½ 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.
07 -
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.
08 -
Garnish with freshly grated Parmesan, extra parsley, and a sprinkle of black pepper. Enjoy!