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Creamy Tomato Garlic Pasta Recipe

Creamy Tomato Garlic Pasta Recipe
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★★★★★

4.7 from 22 reviews

This Creamy Tomato Garlic Pasta is a luscious, flavor-packed dish combining roasted cherry tomatoes, aromatic garlic, and a velvety cream sauce. The addition of white wine and spices gives it a delightful depth, while the rigatoni pasta provides the perfect hearty base. A comforting and elegant meal that’s easy to prepare yet impressive for any occasion.

Ingredients

Scale

Base Ingredients

  • 8 Garlic Cloves (minced)
  • 3 cups Cherry Tomatoes (halved)
  • 4 tbsp Olive Oil
  • 8 oz Rigatoni Pasta (cooked al dente)

Spices & Seasonings

  • 1 tsp White Sugar
  • 1 tsp Chili Flakes
  • 1 tsp Smoked Paprika
  • 1 tsp Garlic Powder
  • Salt & Pepper (to taste)

Sauces & Liquids

  • 1 cup Dry White Wine
  • 2 tbsp Tomato Paste
  • 2 cups Heavy Cream (or the alternative milk, 1:1 swap)
  • 1 tbsp Flour
  • 1/2 cup Chopped Parsley

Optional Garnish

  • Freshly Grated Parmesan (optional)

Instructions

  1. Prep the Ingredients: Mince the garlic cloves finely and slice the cherry tomatoes in half to prepare them for cooking.
  2. Sauté the Garlic: Heat 4 tablespoons of olive oil in a large pan over medium heat. Add the minced garlic along with 1/2 teaspoon of salt, then sauté until the garlic turns golden and releases a fragrant aroma, about 5 minutes.
  3. Cook the Tomatoes: Add the halved cherry tomatoes to the pan with another 1/2 teaspoon of salt. Sauté for 10 to 15 minutes, stirring occasionally until the tomatoes soften and release their juices, forming a juicy base.
  4. Deglaze the Pan: Pour in 1 cup of dry white wine to deglaze the pan, allowing it to simmer for around 5 minutes so the alcohol evaporates and the flavors concentrate. Stir in 1 teaspoon of chili flakes and 2 tablespoons of tomato paste, combining everything evenly.
  5. Add the Cream: Pour in 2 cups of heavy cream and stir well. In a small bowl, whisk together 1 tablespoon of flour with 2 tablespoons of water to create a slurry, then slowly incorporate this into the sauce to thicken it. Continue cooking and stirring for 5 to 10 minutes until the sauce is creamy and smooth.
  6. Season & Combine: Stir in 1/2 cup of chopped parsley, 1 teaspoon of smoked paprika, 1 teaspoon of garlic powder, and adjust salt and pepper to your taste. Add the cooked rigatoni pasta, making sure it stays al dente so it doesn’t become mushy.
  7. Finish Cooking: Let the pasta simmer gently in the creamy sauce for an additional 5 minutes to allow the flavors to meld perfectly. Remove from heat, cover with a lid, and let it rest for 5 minutes.
  8. Serve: Serve the pasta hot, garnished with freshly grated Parmesan cheese, extra chopped parsley, and a sprinkle of black pepper for added flavor and presentation.

Notes

  • You can substitute heavy cream with plant-based milk like oat or almond milk mixed with a tablespoon of nutritional yeast for a lighter or vegan-friendly version.
  • Cooking the pasta al dente is crucial to avoid sogginess since it will continue to cook in the sauce.
  • If you prefer less heat, reduce or omit the chili flakes.
  • Fresh parsley can be substituted with basil or oregano for different herbal notes.
  • Use gluten-free pasta if you require a gluten-free meal.
  • Leftovers keep well in the fridge up to 3 days and reheat using a splash of cream or milk to loosen the sauce.

Nutrition

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

Find it online: https://nayabaker.com/creamy-tomato-garlic-pasta-recipe/