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Close-up of creamy tomato garlic rigatoni in a rimmed bowl with a scoop of ricotta on top

Creamy Tomato Garlic Pasta Recipe

4.73 from 11 votes
Cherry tomatoes cooked down into a silky garlic cream sauce, tossed with rigatoni and ready in about 30 minutes. An easy, cozy weeknight pasta you'll make on repeat.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 8 Garlic Cloves minced
  • 3 cups Cherry Tomatoes halved
  • 4 tablespoon Olive Oil
  • 1 cup Dry White Wine
  • 1 teaspoon White Sugar
  • 1 teaspoon Chili Flakes
  • 2 tablespoon Tomato Paste
  • 2 cups Heavy Cream or the Alt milk (1:1 swap)
  • 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

Equipment

Method
 

  1. Prep the Ingredients: Mince the garlic and slice the cherry tomatoes in half.
  2. Sauté the Garlic: Heat 4 tablespoon of olive oil in a large pan over medium heat. Add the garlic and a pinch of salt and cook about 1 minute, just until fragrant. Do not let it brown.
  3. 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.
  4. 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.
  5. Add the Cream & Sugar: 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. Add 1 teaspoon white sugar to balance the acidity.
  6. 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.
  7. 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.
  8. Serve: Garnish with freshly grated Parmesan, extra parsley, and a sprinkle of black pepper. Enjoy!

Notes

 
Store:
  • Fridge: airtight container up to 3 days. Reheat gently on the stovetop with a splash of cream or milk to loosen the sauce.
  • Freezing: not recommended. Cream sauces can separate when thawed.
Cook the tomatoes down properly. Let them soften and release their juices before the cream goes in. This is where the sauce gets its depth.
Watch the garlic. It burns fast, so cook it only until fragrant. Burnt garlic turns the whole sauce bitter.
Keep the heat gentle once the cream is in. High heat can split the cream. A low simmer keeps it silky.
Undercook the pasta slightly. It finishes cooking in the sauce, so pull it a minute early to keep it al dente.

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