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Easy and Creamy Tomato Garlic Pasta Recipe

Easy and Creamy Tomato Garlic Pasta Recipe
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★★★★★

5.2 from 26 reviews

This Easy and Creamy Tomato Garlic Pasta is a rich, flavorful dish perfect for weeknight dinners. Featuring a luscious sauce made from fresh cherry tomatoes, garlic, white wine, and heavy cream, this rigatoni pasta recipe is both comforting and indulgent. The addition of smoked paprika, chili flakes, and fresh parsley adds complexity and a hint of spice, while a sprinkling of Parmesan cheese offers a savory finish. Quick to prepare and packed with flavor, it’s sure to become a family favorite.

Ingredients

Scale

Vegetables & Herbs

  • 8 garlic cloves, minced
  • 3 cups cherry tomatoes, halved
  • ½ cup chopped parsley

Liquids & Dairy

  • 4 tablespoons olive oil
  • 1 cup dry white wine
  • 2 cups heavy cream or alternative milk (1:1 swap)

Dry Ingredients & Seasonings

  • 1 teaspoon white sugar
  • 1 teaspoon chili flakes
  • 2 tablespoons tomato paste
  • 1 tablespoon flour
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • Salt and pepper, to taste

Pasta

  • 8 oz rigatoni pasta, cooked al dente

Optional Garnish

  • Freshly grated Parmesan cheese

Instructions

  1. Prep the Ingredients: Mince the garlic cloves finely and slice the cherry tomatoes in half to ensure they cook evenly and release their natural juices.
  2. Sauté the Garlic: In a large pan, heat 4 tablespoons of olive oil over medium heat. Add the minced garlic along with ½ teaspoon of salt, and sauté until the garlic turns golden and fragrant, about 5 minutes, being careful not to burn it.
  3. Cook the Tomatoes: Add the halved cherry tomatoes and another ½ teaspoon of salt to the pan. Cook for 10-15 minutes, stirring occasionally, until the tomatoes soften completely and release their juices, forming a rich base.
  4. Deglaze the Pan: Pour in the dry white wine and allow it to simmer for about 5 minutes to reduce slightly and blend flavors. Stir in the chili flakes and tomato paste, mixing thoroughly to combine all elements into a harmonious sauce.
  5. Add the Cream: Pour in the heavy cream (or alternative milk) and stir well. In a separate small bowl, whisk together 1 tablespoon of flour with 2 tablespoons of water to create a smooth slurry. Slowly incorporate the slurry into the sauce while stirring to thicken it. Let the sauce cook for an additional 5-10 minutes, stirring occasionally, until it reaches a creamy consistency.
  6. Season & Combine: Stir in the chopped parsley, smoked paprika, garlic powder, and adjust salt and pepper to taste. Add the cooked rigatoni pasta to the sauce, folding gently to coat each piece evenly while ensuring the pasta stays al dente and does not overcook.
  7. Finish Cooking: Allow the pasta to simmer in the sauce for 5 more minutes to fully absorb the flavors. Remove the pan from heat, cover it with a lid, and let it rest for 5 minutes for the flavors to meld beautifully.
  8. Serve: Plate the creamy tomato garlic pasta and garnish generously with freshly grated Parmesan cheese, extra chopped parsley, and a sprinkle of freshly ground black pepper. Serve immediately for the best taste experience.

Notes

  • For a lighter option, substitute heavy cream with full-fat coconut milk or cashew cream.
  • Use gluten-free rigatoni pasta to make this recipe gluten-free.
  • Adjust the chili flakes to your preferred spice level.
  • Leftover pasta can be stored in an airtight container in the refrigerator for up to 3 days.
  • Add a squeeze of fresh lemon juice before serving for added brightness.
  • To make the dish vegan, use plant-based cream and Parmesan alternatives.

Nutrition

Keywords: tomato garlic pasta, creamy pasta recipe, easy Italian pasta, rigatoni recipe, vegetarian pasta

Find it online: https://dinewithlily.com/easy-and-creamy-tomato-garlic-pasta-recipe/