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Creamy Tomato Garlic Pasta Recipe

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4.1 from 4 reviews

This creamy tomato garlic pasta is a rich and flavorful dish perfect for a comforting weeknight dinner. Featuring a luscious blend of sautéed garlic, juicy cherry tomatoes, and a velvety cream sauce infused with smoky paprika and fresh parsley, it comes together quickly with simple pantry ingredients. The rigatoni pasta is cooked al dente and combined with the thickened tomato cream sauce for a hearty and satisfying meal, finished with optional freshly grated Parmesan for an extra savory touch.

Ingredients

Vegetables and Herbs

  • 8 garlic cloves, minced
  • 3 cups cherry tomatoes, halved
  • 1/2 cup chopped parsley

Dry Ingredients and Spices

  • 1 tbsp flour
  • 1 tsp white sugar
  • 1 tsp chili flakes
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • Salt & pepper, to taste

Liquids

  • 4 tbsp olive oil
  • 1 cup vegetable broth (or chicken broth)
  • 2 cups heavy cream (or alternative milk, 1:1 swap)
  • 2 tbsp water (for slurry)

Pasta and Additional Ingredients

  • 2 tbsp tomato paste
  • 8 oz rigatoni pasta, cooked al dente
  • Freshly grated Parmesan (optional, for garnish)

Instructions

  1. Prep the Ingredients: Mince the garlic cloves finely and slice the cherry tomatoes in half to prepare for sautéing, allowing their juices to release later in the sauce.
  2. Sauté the Garlic: Heat 4 tablespoons of olive oil in a large pan over medium heat. Add the minced garlic along with half a teaspoon of salt. Cook and stir until the garlic becomes golden and aromatic, about 5 minutes, taking care to avoid burning.
  3. Cook the Tomatoes: Add the 3 cups of halved cherry tomatoes along with another half teaspoon of salt. Continue sautéing for 10 to 15 minutes, stirring occasionally, until the tomatoes soften completely and start releasing their natural juices, creating a flavorful base.
  4. Build the Sauce Base: Pour in 1 cup of vegetable or chicken broth and allow it to simmer for approximately 5 minutes to reduce slightly and intensify the flavors. Stir in 1 teaspoon of chili flakes and 2 tablespoons of tomato paste, mixing thoroughly to create a smooth sauce.
  5. Add the Cream: Slowly pour in 2 cups of heavy cream and stir to combine. In a small bowl, whisk together 1 tablespoon of flour with 2 tablespoons of water to create a slurry, then gradually stir this into the sauce to thicken it. Continue cooking for 5 to 10 minutes, stirring occasionally to prevent sticking.
  6. Season & Combine: Stir in 1/2 cup of chopped parsley, 1 teaspoon of smoked paprika, 1 teaspoon of garlic powder, and season with salt and pepper to taste. Add the cooked rigatoni pasta to the sauce, gently mixing to coat the pasta evenly while maintaining its al dente texture.
  7. Finish Cooking: Let the pasta simmer in the creamy tomato sauce for an additional 5 minutes over low heat to absorb the flavors. Remove the pan from heat, cover it with a lid, and allow it to rest for 5 minutes so the flavors meld beautifully.
  8. Serve: Transfer the creamy tomato garlic pasta to serving plates. Garnish with freshly grated Parmesan cheese, extra chopped parsley, and a pinch of black pepper if desired before enjoying.

Notes

  • You can substitute heavy cream with a plant-based milk such as coconut or cashew milk in a 1:1 ratio for a dairy-free option.
  • Adjust the chili flakes according to your spice preference for a milder or hotter sauce.
  • For added protein, grilled chicken or sautéed mushrooms can be mixed in.
  • Be careful not to overcook the rigatoni; it should remain firm to avoid mushiness after simmering in the sauce.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop.

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