Easy Creamy Tomato Rigatoni (Print Version)
# Ingredients:
→ Main
01 -
8 ounces rigatoni pasta
02 -
3 cups halved cherry tomatoes
03 -
8 garlic cloves, finely chopped
→ Sauce Base
04 -
4 tablespoons of olive oil
05 -
1 tablespoon of flour
06 -
2 cups of heavy cream
07 -
1 cup of dry white wine
08 -
2 tablespoons of tomato paste
→ Seasonings
09 -
1 teaspoon of sugar
10 -
Salt and pepper as needed
11 -
1 teaspoon of chili flakes
12 -
½ cup of fresh parsley, finely chopped
13 -
1 teaspoon of garlic powder
14 -
1 teaspoon of smoked paprika
→ For Serving
15 -
Parmesan cheese, freshly grated (optional)
# Instructions:
01 -
Heat some olive oil in a pan, toss in the garlic, and let it cook until it turns golden. Then, mix in the cherry tomatoes and keep cooking for 10 to 15 minutes until they soften.
02 -
Pour the wine into the pan, letting it simmer for about 5 minutes. Add the chili flakes and tomato paste, stirring everything together.
03 -
Slowly pour in the heavy cream. Mix flour with a splash of water in a small bowl and add that blend to the pan, stirring to make it creamy and thick.
04 -
Stir in all the seasonings and throw in your cooked rigatoni. Let it simmer for 5 minutes, then rest for another 5 before serving. If you'd like, sprinkle some Parmesan on top.
# Notes:
01 -
Make sure your pasta is cooked to al dente so it holds its texture.