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Easy and Creamy Tomato Garlic Pasta Recipe

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

4.9 from 16 reviews

This Easy and Creamy Tomato Garlic Pasta is a delicious, comforting dish combining sautéed garlic and juicy cherry tomatoes with a luscious creamy sauce. The sauce is thickened with a simple flour slurry and flavored with smoked paprika, chili flakes, and fresh parsley, making it perfect for a comforting weeknight meal. The rigatoni pasta is cooked al dente to absorb the rich sauce without becoming mushy, and optional freshly grated Parmesan adds a delightful finishing touch.

Ingredients

Scale

Sauce Ingredients

  • 8 Garlic Cloves, minced
  • 3 cups Cherry Tomatoes, halved
  • 4 tablespoons Olive Oil
  • 1 cup Dry White Wine
  • 1 teaspoon White Sugar
  • 1 teaspoon Chili Flakes
  • 2 tablespoons Tomato Paste
  • 2 cups Heavy Cream (or alternative milk, 1:1 swap)
  • 1 tablespoon Flour
  • ½ cup Chopped Parsley
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Garlic Powder
  • Salt & Pepper, to taste

Pasta

  • 8 oz Rigatoni Pasta, cooked al dente

Optional Garnish

  • Freshly Grated Parmesan
  • Extra Chopped Parsley
  • Black Pepper

Instructions

  1. Prep the Ingredients: Mince the garlic cloves finely and slice the cherry tomatoes in half to prepare them for sautéing.
  2. Sauté the Garlic: Heat 4 tablespoons of olive oil in a large pan over medium heat. Add the minced garlic along with ½ teaspoon of salt, and sauté until the garlic becomes golden and fragrant, which should take about 5 minutes. Be careful not to burn the garlic.
  3. Cook the Tomatoes: Add the halved cherry tomatoes and another ½ teaspoon of salt to the pan. Sauté the mixture for 10-15 minutes, stirring occasionally, until the tomatoes soften significantly and release their natural juices, creating a flavorful base.
  4. Deglaze the Pan: Pour in 1 cup of dry white wine to deglaze the pan, allowing it to simmer and reduce for about 5 minutes. Then stir in 1 teaspoon of chili flakes and 2 tablespoons of tomato paste, mixing everything together to build depth in the sauce.
  5. Add the Cream: Pour in 2 cups of heavy cream and stir well to combine. In a small bowl, whisk 1 tablespoon of flour with 2 tablespoons of water to create a smooth slurry. Slowly incorporate this slurry into the sauce, stirring continuously to avoid lumps. Let the sauce cook for 5-10 minutes, stirring occasionally, until it thickens to a creamy consistency.
  6. Season & Combine: Stir in ½ cup of chopped parsley, 1 teaspoon each of smoked paprika and garlic powder, and adjust salt and pepper to your taste. Add the cooked rigatoni pasta to the sauce, ensuring it remains al dente to prevent it from overcooking in the sauce.
  7. Finish Cooking: Let the pasta simmer gently in the sauce for an additional 5 minutes to allow it to absorb the flavors. Remove the pan from heat, cover with a lid, and let the pasta rest for 5 minutes to meld the flavors perfectly.
  8. Serve: Serve the pasta garnished with freshly grated Parmesan cheese, extra chopped parsley, and a sprinkle of black pepper for an added burst of flavor. Enjoy this creamy and satisfying dish!

Notes

  • You can substitute heavy cream with full-fat coconut milk or almond milk for a lighter or dairy-free version; however, the texture may vary slightly.
  • Be careful when sautéing garlic to avoid burning it as it turns bitter quickly.
  • Cook pasta just until al dente to prevent it from becoming too soft when soaking up the sauce.
  • Adjust chili flakes according to your preferred heat level.
  • Adding freshly grated Parmesan at the end enhances flavor but can be omitted for a vegetarian or lactose-intolerant diet.
  • Use a good quality dry white wine for the best flavor; if preferred, substitute with vegetable broth for a non-alcoholic version.

Nutrition

Keywords: creamy tomato pasta, garlic pasta recipe, rigatoni recipe, easy pasta sauce, vegetarian pasta, tomato cream sauce

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