Creamy Tomato Garlic Pasta (Print Version)
# Ingredients:
01 -
8 garlic cloves, minced
02 -
3 cups cherry tomatoes, halved
03 -
4 tablespoons olive oil
04 -
1 cup dry white wine
05 -
1 teaspoon white sugar
06 -
1 teaspoon chili flakes
07 -
2 tablespoons tomato paste
08 -
2 cups heavy cream
09 -
1 tablespoon flour
10 -
½ cup chopped parsley
11 -
8 ounces rigatoni pasta, cooked al dente
12 -
1 teaspoon smoked paprika
13 -
1 teaspoon garlic powder
14 -
Salt and pepper to taste
15 -
Freshly grated Parmesan, optional
# Instructions:
01 -
Mince the garlic and slice the cherry tomatoes in half.
02 -
Heat 4 tablespoons of olive oil in a large pan over medium heat. Add the minced garlic and ½ teaspoon of salt. Sauté until golden and fragrant, about 5 minutes.
03 -
Add 3 cups of cherry tomatoes and another ½ teaspoon 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 teaspoon of chili flakes and 2 tablespoons of tomato paste, mixing everything together.
05 -
Pour in 2 cups of heavy cream and stir. In a small bowl, whisk 1 tablespoon of flour with 2 tablespoons 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 teaspoon of smoked paprika, 1 teaspoon 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!