Ingredients
8 garlic cloves, minced
3 cups cherry tomatoes, halved
4 tablespoons olive oil
1 cup dry white wine
1 teaspoon white sugar
1 teaspoon chili flakes
2 tablespoons tomato paste
2 cups heavy cream (or dairy-free alternative)
1 tablespoon flour
½ cup chopped parsley
8 oz rigatoni pasta, cooked al dente
1 teaspoon smoked paprika
1 teaspoon garlic powder
Salt & pepper, to taste
Freshly grated Parmesan (optional)
Instructions
- Mince the garlic and halve the cherry tomatoes.
- Heat olive oil in a large pan over medium heat. Add garlic and ½ teaspoon salt; sauté until golden and fragrant, about 5 minutes.
- Add cherry tomatoes and ½ teaspoon salt; sauté 10–15 minutes until softened and juicy.
- Deglaze with white wine, simmer 5 minutes. Stir in chili flakes and tomato paste.
- Add heavy cream. Mix flour with water to form a slurry, stir into sauce, and cook 5–10 minutes until thickened.
- Stir in parsley, smoked paprika, garlic powder, salt, and pepper. Add cooked rigatoni.
- Simmer pasta in sauce for 5 minutes, then remove from heat and rest 5 minutes covered.
- Serve with Parmesan, parsley, and black pepper garnish.
Notes
- For a vegan version, use coconut milk or other dairy-free cream and skip Parmesan.
- For gluten-free, use GF pasta.
- For extra protein, add grilled chicken, sausage, or shrimp.
- To store, refrigerate in an airtight container for up to 3 days.
- Reheat gently with a splash of milk or water.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 7g
- Sodium: 380mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 65mg
