Do you love comfort foods? This Creamy Tomato Garlic Pasta Recipe is perfect for you! It is done in under 30 minutes & is so easy to make! Not to mention, it’s filled with veggies making this a nutrient dense dish the whole family will love!
If you love creamy comfort foods, you are going to absolutely love my Marry Me Chicken Pasta Recipe, Creamy Shrimp Linguine & Creamier Carbonara!
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What You'll Need to make this Tomato Garlic Pasta
- Garlic Cloves
- Cherry Tomatoes
- Olive Oil
- Dry White Wine
- White Sugar
- Tomato Paste
- Heavy Cream
- Flour
- Chopped Parsley
- Rigatoni Pasta
- Spices: Chili Flakes, Smoked Paprika Powder & Garlic Powder
- Salt & Pepper
- Sugar
- Parmesan (Optional)
See recipe card for quantities.
Instructions for Tomato Garlic Pasta Recipe
Sauté veggies & add white wine.
Add in the heavy cream & simmer.
Mix in the cooked pasta.
Serve & enjoy!
- Prep the Ingredients: Finely chop the garlic and slice the cherry tomatoes in half.
- Sauté the Garlic: Heat olive oil in a large pan over medium heat. Add the garlic and a pinch of salt, cooking until golden and fragrant, about 5 minutes.
- Cook the Tomatoes: Add the cherry tomatoes and another pinch of salt. Sauté for 10-15 minutes, stirring occasionally, until they soften and begin to release their juices.
- Deglaze the Pan: Pour in the white wine, letting it simmer for about 5 minutes. Stir in the chili flakes and tomato paste, mixing well to combine.
- Add the Cream: Pour in the heavy cream and stir. In a small bowl, whisk together the flour with 2 tablespoons of water to form a smooth slurry. Slowly stir this into the sauce, allowing it to thicken over 5-10 minutes, stirring occasionally.
- Season & Combine: Stir in the chopped parsley, smoked paprika, garlic powder, salt, and pepper. Add the cooked rigatoni, making sure the pasta is al dente to avoid overcooking in the sauce.
- Finish Cooking: Let the pasta simmer in the sauce for another 5 minutes, then remove from heat. Cover with a lid and let it rest for 5 minutes to allow the flavors to meld.
- Serve: Garnish with freshly grated Parmesan, extra parsley, and a crack of black pepper. Enjoy!
Scroll all the way down for the full recipe card!
Substitutions
- Garlic Cloves: Shallots or onions.
- Cherry Tomatoes: Regular tomatoes (chopped), sun-dried tomatoes, or canned diced tomatoes.
- Olive Oil: Avocado oil, vegetable oil, or pork lard.
- Dry White Wine: Chicken broth, vegetable broth, or white grape juice mixed with a splash of vinegar.
- White Sugar: Brown Sugar or Maple Syrup.
- Chili Flakes: Cayenne pepper, hot sauce, or fresh chili peppers.
- Tomato Paste: Crushed tomatoes, tomato sauce or sun-dried tomatoes.
- Heavy Cream: Half-and-half or a store-bought Alfredo sauce.
- Flour: Cornstarch, arrowroot powder, or almond flour (for thickening).
- Chopped Parsley: Cilantro, basil, or spinach.
- Rigatoni Pasta: Penne, fusilli, or any other short pasta.
- Smoked Paprika Powder: Regular paprika, chipotle powder, or chili powder.
- Garlic Powder: Onion powder, minced garlic, or shallot powder.
- Salt: Soy sauce, miso, or sea salt.
- Parmesan: Pecorino Romano, Grana Padano, or nutritional yeast (for a dairy-free option)
You can swap the heavy cream for or the "Alt" (1:1 swap)
Equipment
- Knife
- Cutting Board
- Large Pan
- Large Pot for Boiling Pasta
How to Store & Reheat!
Store leftover creamy tomato garlic rigatoni in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of water or cream to loosen the sauce. Avoid freezing, as the cream sauce may separate when thawed.
3 Top Tips for Success
- Cook Pasta Al Dente: Undercook the pasta slightly so it doesn’t overcook in the sauce, keeping it perfectly firm.
- Thicken the Sauce Gradually: Mix the flour slurry slowly into the sauce to avoid lumps and achieve a smooth, creamy texture.
- Use Fresh Ingredients: Fresh garlic, ripe cherry tomatoes, and parsley enhance the flavor and richness of the dish.
FAQ's
Visit the search results to see which questions come up under the People also ask section for your primary keyword, and answer them here
It's better to use cooked garlic in pasta, as it mellows the flavor and adds a rich, sweet depth to the dish.
To thicken creamy tomato pasta sauce, mix a small amount of flour or cornstarch with water to form a slurry, then gradually stir it into the simmering sauce. Alternatively, reduce the sauce over low heat by simmering it longer to naturally thicken and concentrate the flavors. (full instructions on recipe card below)
Related
Looking for other pasta recipes like this? Try these:
Pairing
These are my favorite dessert recipes to serve with this creamy pasta:
Creamy Tomato Garlic Pasta Recipe
Ingredients
Equipment
Method
- Prep the Ingredients: Mince the garlic and slice the cherry tomatoes in half.
- Sauté the Garlic: Heat 4 tablespoon 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.
- Cook the Tomatoes: 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.
- Deglaze the Pan: Pour in 1 cup of dry white wine, letting it simmer for about 5 minutes. Stir in 1 teaspoon of chili flakes and 2 tablespoon of tomato paste, mixing everything together.
- Add the Cream: Pour in 2 cups of heavy cream and stir. In a small bowl, whisk 1 tablespoon of flour with 2 tablespoon of water to create a slurry. Slowly stir this into the sauce to thicken it, cooking for 5-10 minutes, stirring occasionally.
- Season & Combine: 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.
- Finish Cooking: 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.
- Serve: Garnish with freshly grated Parmesan, extra parsley, and a sprinkle of black pepper. Enjoy!
Notes
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
Krithu says
it was too good! thank you
Morgan Berriochoa says
Amazing! I love this one!
Maria says
I honestly forgot to add the salt and pepper at the end BUT truthfully it was still great without. Bought some freshly made pasta too and it really took this to the next level. Also didn't add chili flakes and sugar but it was completely fine without.
Jenny says
Excellent!
Chris Fagan says
Hello!
What is the best way to measure cherry tomatoes to cups? Is there an up to ounce measurement I can do?
Theresa says
It was good, but a little too rich. I think next time I'll scale back on the cream or cut it with regular milk.
Also, sugar is listed twice in the ingredient list, but no where in the steps for when to add it. I just didn't add it, and it tasted good.
Alexia says
Was amazing the first time, making it again tonight!
Emily says
One of our favorite recipes! Make it often 🙂 One thing I change however is the order of steps. Cooking the garlic first (for a total of 15-20 min when combined with the tomatoes) doesn’t make sense, and causes it to get burnt very quickly. I first cook the tomatoes and then add in the garlic for MAX 2 minutes and they get plenty toasty that way. Can’t imagine leaving it on medium for 20 min lol
Hayley says
What is the sugar for?
Maja Ilic says
Hey Hayley! It's to balance out the acidity from the tomatoes! Trust me, you won't taste it, but its important to add!!
Jan says
When is the sugar added?
Maja Ilic says
To balance out the natural acidity, so the tomatoes don't make it too "sour" & it has more of a balanced & caramelized flavor!:)
Hayley says
I’m not a big pasta person. I also never write recipe reviews, but this pasta recipe deserves 5++ stars. Everything about it came out perfect and will be adding this to my regular dinner list. And if you like drinking wine, I found it fun to sip on the wine in the recipe while cooking with it lol.
Though the recipe doesn’t tell you when to put in the sugar, I just put it in the same time I added the heavy cream and came out great!
Mic says
I made a bunch of substitutions (coconut cream instead of cream, vegetable broth and a splash of vodka as I had no wine, and I didn’t have any parsley) and this still turned out absolutely bomb. Thanks for a great, flexible recipe!
Nola says
One of my all time favorite meals now! So easy and quick to make, the flavors are exceptional!
Emily says
I have used this recipe about 7 times and I’m obsessed!
Sam says
very creamy and delicious whole family loved it.