Creamy Tomato Rigatoni (Print Version)
# Ingredients:
→ Main
01 -
3 cups of cherry tomatoes, cut in half
02 -
8 cloves of garlic, minced
03 -
8 ounces of rigatoni
→ Sauce Base
04 -
1 cup of dry white wine
05 -
4 tablespoons olive oil
06 -
2 cups heavy cream
07 -
2 tablespoons tomato paste
08 -
1 tablespoon flour
→ Seasonings
09 -
1 teaspoon of smoked paprika
10 -
A pinch of salt and pepper, adjust to taste
11 -
½ cup parsley, chopped finely
12 -
1 teaspoon chili flakes
13 -
1 teaspoon garlic powder
14 -
1 teaspoon sugar
→ For Serving
15 -
Freshly grated Parmesan cheese, optional
# Instructions:
01 -
Warm up some olive oil in a skillet, add the minced garlic, and cook until it turns light brown. Add the cherry tomatoes and cook for 10–15 minutes, stirring now and then, until they break down.
02 -
Add in the wine and let it cook off for about 5 minutes. Stir in the tomato paste and chili flakes until everything's blended together.
03 -
Slowly add the heavy cream to the pan. Mix a bit of water with the flour in a separate small dish, then pour it in. Stir constantly until the sauce thickens.
04 -
Toss in all the spices and cooked pasta. Mix everything well and simmer for 5 minutes before letting it sit for a few more. Top with Parmesan if you want and enjoy!
# Notes:
01 -
Cook your pasta until it's firm but tender (al dente) so it doesn’t get mushy.