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This creamy tomato garlic pasta is my weeknight cure for busy days and craving comfort. Every bite is rich from plenty of cream and olive oil, sweet from cherry tomatoes, and deeply garlicky with just enough heat from chili flakes. Whether you are cooking for one or feeding a crowd, this pasta recipe is all about bold flavors and silky sauce clinging to each rigatoni.
I fell in love with this recipe during a rainy Sunday when I needed something cozy. Since then I have made it every time we need a comforting pick me up pasta night.
Ingredients
- Garlic cloves: minced for sweet pungency and depth
- Cherry tomatoes: halved for juicy bursts and natural sweetness Go for ripe ones for that bright flavor
- Olive oil: gives the sauce its richness Use extra virgin for best flavor
- Dry white wine: brightens and creates balance Choose a good drinkable wine
- White sugar: tempers the acidity of the tomatoes
- Chili flakes: provide gentle spice Adjust to your preferred kick
- Tomato paste: builds concentrated tomato flavor Look for deep red paste
- Heavy cream: is the key to the creamy silky sauce Choose high quality for a lush finish
- Flour: helps thicken the sauce All purpose works well
- Chopped parsley: keeps things fresh and vibrant Always opt for flat leaf parsley for better flavor
- Rigatoni pasta: cooked al dente soaks up all that sauce Use bronze die pasta for an extra grippy texture
- Smoked paprika: adds a subtle smoky note Use Spanish or Hungarian if you can
- Garlic powder: doubles down on the garlic flavor
- Salt and pepper: round everything out Taste and season in layers
- Freshly grated Parmesan: for finishing Try real Parmigiano Reggiano for that finishing touch
Step by Step Instructions
- Prep the Ingredients:
- Mince the garlic until very fine and slice cherry tomatoes in half. Preparing everything ahead makes the cooking process smooth and quick.
- Sauté the Garlic:
- Heat olive oil in a large pan over medium heat. Add all the minced garlic with a pinch of salt and stir constantly for about five minutes. Wait for the garlic to turn golden and smell sweetly aromatic. Be careful not to brown it too much or it will turn bitter.
- Cook the Tomatoes:
- Add the halved cherry tomatoes to the pan with another pinch of salt. Stir occasionally for ten to fifteen minutes. The tomatoes will release their juices and start to break down until they look jammy and deeply red.
- Deglaze the Pan:
- Carefully pour in the white wine. Let it bubble and reduce for about five minutes so the alcohol cooks off. Then mix in chili flakes and tomato paste stirring frequently to blend the flavors.
- Add the Cream:
- Pour in the heavy cream and stir well. In a separate small bowl whisk flour and cold water until smooth. Slowly pour this slurry into the bubbling sauce. Let it cook for another five to ten minutes until thickened to your desired consistency stirring now and then to prevent sticking.
- Season and Combine:
- Fold in the chopped parsley smoked paprika garlic powder salt and pepper. Add your cooked rigatoni and toss gently mixing until every piece is glossy with sauce. Aim to keep the pasta firm for the best bite.
- Finish Cooking:
- Let the pasta and sauce simmer together for another five minutes. Turn off the heat cover the pan and let the flavors marry for five minutes more.
- Serve:
- Transfer to bowls or plates. Top generously with freshly grated Parmesan more parsley and extra black pepper for a perfect finish.
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My favorite step is when the tomatoes go jammy and the whole kitchen fills with that sweet roasted garlic tomato smell. I make this dish with my kids and we always debate who gets to add the cream and watch the sauce turn velvety pink.
Storage Tips
Leftovers keep well in an airtight container in the fridge for up to three days. I like to add a splash of cream or milk before reheating to loosen the sauce and bring back that silky texture. Freezing is not my top choice as the sauce can separate but it works in a pinch for meal prep.
Ingredient Substitutions
You can use any short pasta like penne or fusilli but rigatoni really grips the sauce. Swap heavy cream for half and half for a lighter dish or use coconut cream for a dairy free option. No cherry tomatoes Try canned San Marzano tomatoes but drain them well before sautéing.
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Serving Suggestions
Serve with a crisp green salad and some crusty bread to soak up every last drop of sauce. If you want extra protein add grilled chicken or sautéed shrimp right before serving. I sometimes add a handful of spinach for an extra boost of greens.
Cultural and Historical Context
Tomato cream sauces are classic in Italian American cooking blending the best of fresh summer produce with comforting dairy. This recipe nods to the creamy pastas of Roman trattorias but makes things weeknight friendly and approachable for any cook. Garlic is revered across Italy for its flavor magic and you will really taste why here.
Recipe Questions & Answers
- → How do I prevent the garlic from burning?
Cook the garlic over medium heat and stir frequently, adding it to the oil before it gets too hot. Remove from heat once golden and fragrant.
- → Can I use a different type of pasta?
Yes, penne, fusilli, or any short pasta shapes are great alternatives to rigatoni, just ensure it's cooked al dente.
- → Is it necessary to add white wine?
The wine adds depth, but you can substitute with vegetable broth for a non-alcoholic version that still provides flavor.
- → How do I achieve a thick, creamy sauce?
Whisk flour with water to make a slurry, then mix it into the sauce while simmering. This helps thicken without clumping.
- → What cheese works best for topping?
Freshly grated Parmesan is classic, but Pecorino Romano or Grana Padano are excellent alternatives for added richness.