Ingredients
Garlic cloves – 4, finely chopped
Cherry tomatoes – 2 cups, halved
Olive oil – 2 tablespoons
Dry white wine – 1/2 cup
White sugar – a pinch
Tomato paste – 2 tablespoons
Heavy cream – 1 cup
Flour – 1 tablespoon
Water – enough to make a slurry
Chopped parsley – 1/4 cup
Rigatoni pasta – 1 pound
Chili flakes – 1/2 teaspoon
Smoked paprika powder – 1 teaspoon
Garlic powder – 1 teaspoon
Salt – to taste
Black pepper – to taste
Parmesan cheese – optional, for garnish
Italian seasoning – 1 teaspoon (optional)
Shallots – 1/4 cup, chopped (optional)
Rosemary – 1 teaspoon, dried (optional)
Oregano – 1 teaspoon, dried (optional)
Instructions
1. Finely chop the garlic and halve the cherry tomatoes.
2. In a large pan over medium heat, warm the olive oil and sauté the garlic with a pinch of salt until golden and fragrant.
3. Add cherry tomatoes and cook until softened, about 5 minutes.
4. Pour in the dry white wine and let it simmer for 3-4 minutes.
5. Stir in chili flakes, tomato paste, and tomato sauce if using, then add the heavy cream.
6. Mix flour and a small amount of water to create a slurry, then gradually incorporate into the sauce, stirring constantly.
7. Season the sauce with parsley, smoked paprika, garlic powder, salt, and black pepper to taste.
8. Cook the rigatoni pasta until just under al dente.
9. Toss the pasta with the sauce and allow it to simmer briefly.
10. Cover and let rest for a few minutes to let flavors meld.
11. Serve with a sprinkle of parmesan and garnish with fresh basil, if desired.
Notes
🧄 Tip: Use fresh garlic, ripe cherry tomatoes, and fresh parsley for the best flavor impact.
🍅 Tip: Balance sauce acidity with a pinch of sugar.
❄️ Tip: Avoid freezing to maintain sauce consistency; refrigerate leftovers and reheat gently.
- Prep Time: 10 minutes
- Roasting Time (if applicable): 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Sautéing and Simmering
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 520 calories per serving
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 66 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 60 mg