Name: Creamy Tomato Garlic Pasta Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Italian
Ingredients: 8 Garlic Cloves (minced); 3 cups Cherry Tomatoes (halved); 1/2 cup Chopped Parsley; 4 tbsp Olive Oil; 1 tsp White Sugar; 1 tsp Chili Flakes; 2 tbsp Tomato Paste; 1 tbsp Flour; Salt & Pepper (to taste); 1 tsp Smoked Paprika; 1 tsp Garlic Powder; 1 cup Dry White Wine; 2 cups Heavy Cream (or alternative milk, 1:1 swap); 8 oz Rigatoni Pasta (cooked al dente); Freshly Grated Parmesan (optional)

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Introduction

This creamy tomato garlic pasta is a delightful blend of rich flavors and comforting textures. With fresh cherry tomatoes, fragrant garlic, and a velvety sauce, it makes a perfect weeknight meal that feels special without the fuss.

The image shows a white deep plate filled with rigatoni pasta covered in a creamy orange sauce with visible herbs and spices. On top of the pasta are small green herb pieces scattered evenly, along with finely grated white cheese spread over the dish. At the center of the pasta pile is a small round dollop of white cheese sprinkled with red pepper flakes. The plate is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 alternative 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 and pepper, to taste
Freshly grated Parmesan (optional)

Instructions

Step 1: Mince the garlic and halve the cherry tomatoes to prepare the ingredients.
Step 2: Heat olive oil in a large pan over medium heat. Add the minced garlic and 1/2 tsp salt. Sauté for about 5 minutes until golden and fragrant.
Step 3: Add the halved cherry tomatoes and another 1/2 tsp salt. Cook for 10-15 minutes, stirring occasionally, until tomatoes soften and release their juices.
Step 4: Pour in the dry white wine and let it simmer for 5 minutes. Stir in chili flakes and tomato paste, combining well.
Step 5: Add the heavy cream and stir to combine. Whisk flour with 2 tbsp water in a small bowl to create a slurry, then slowly stir it into the sauce. Cook for 5-10 minutes until thickened, stirring occasionally.
Step 6: Stir in chopped parsley, smoked paprika, garlic powder, sugar, salt, and pepper. Add the cooked rigatoni pasta, ensuring it stays al dente.
Step 7: Let the pasta simmer in the sauce for 5 minutes. Remove from heat, cover with a lid, and let rest for 5 minutes to meld the flavors.
Step 8: Serve garnished with freshly grated Parmesan, extra parsley, and a sprinkle of black pepper if desired. Enjoy!

Tips & Variations

Use a milk alternative like oat or almond milk for a lighter, dairy-free version, but keep the 1:1 ratio for cream substitution.
Add cooked chicken or sautéed mushrooms for extra protein and texture.
If you prefer a spicier dish, increase the chili flakes or add a pinch of cayenne pepper.
Fresh basil can be used instead of parsley for a different herbal note.

Storage

Store leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of cream or water if the sauce thickens too much.

How to Serve

A close-up view of rigatoni pasta coated in a creamy orange sauce with visible herbs and small bits of grated cheese on top. The pasta is in a white bowl with a thin blue rim, sitting on a white marbled surface. The rigatoni pieces are thick and tubular, covered well in the rich sauce with specks of green herbs and some black pepper flakes. A golden fork held by a woman's hand lifts several pieces of the saucy pasta above the bowl. The background is simple with white vertical panels, keeping focus on the textured pasta and sauce. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, any pasta shape you like works well. Penne, fusilli, or farfalle will all hold the creamy sauce nicely.

What if I don’t have white wine?

You can substitute the white wine with chicken or vegetable broth, or simply use water with a splash of lemon juice for acidity.