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This rustic pasta dish blends sweet oven-roasted tomatoes with aromatic garlic in a smooth sauce that clings to every pasta strand perfectly. Whipped up in under 30 minutes, this fancy yet simple dinner turns basic cupboard items into a meal worthy of any restaurant. The natural sweetness from slowly cooked cherry tomatoes creates a perfectly balanced sauce that works beautifully with the lush cream and firm rigatoni.
I created this dish one night when my pantry was nearly empty and I had to get creative. The real magic happened when I let the garlic and tomatoes slowly brown, building an amazing depth of flavor that made everyone ask what was in it. The secret is taking your time - giving those tomatoes enough minutes to break down and release their sweetness before you pour in the cream.
Core Components
- Fresh garlic: Forms a fragrant base when slowly cooked in olive oil
- Cherry tomatoes: Add natural sweetness and bright color as they soften
- Extra virgin olive oil: Brings depth while helping flavors blend throughout
- White wine: Adds tang and helps scrape up tasty browned bits
- Granulated sugar: Cuts tomato tartness when you need it
- Tomato paste: Boosts the tomato flavor punch
- Heavy cream: Makes the sauce silky and rich
- All-purpose flour: Makes sauce thick enough to coat pasta well
- Italian parsley: Gives fresh taste and pretty green contrast
- Rigatoni: Big tubes with ridges that trap sauce wonderfully
Cooking Steps
- Prep Work:
- Chop garlic finely and cut tomatoes in half. Getting everything ready first helps you time the cooking right.
- Begin the Sauce:
- Warm oil on medium heat, throw in garlic with a bit of salt. Cook for 5 minutes till it's golden and smells amazing.
- Build Flavor:
- Toss in tomatoes with salt, cook them 10-15 minutes until they start breaking down on their own.
- Create Foundation:
- Splash in wine to clean the pan bottom, let it cook down 5 minutes. Add spices and tomato paste for richness.
- Make it Creamy:
- Pour in cream. Mix flour with water and slowly add while stirring. Simmer 5-10 minutes till it thickens up.
- Finishing Touches:
- Add herbs and seasonings. Mix in firm pasta, letting it finish cooking right in the sauce.
- Setting:
- Cover and let sit 5 minutes off the heat so flavors can mix perfectly.
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This dish follows my grandma's advice about simmering tomatoes slowly to bring out their sweetness. She always tossed in that tiny bit of sugar to make flavors pop, especially with store-bought tomatoes. What started as a family favorite turned into a crowd-pleaser, winning over even the tomato-haters. Kids particularly love the smooth sauce with its soft, sweet tomato chunks.
Pairing Ideas
Serve this rich pasta with a light arugula salad topped with lemony dressing. Some warm, crunchy garlic bread makes a great texture contrast while matching the dish's flavors. If you want something more filling, top it with grilled chicken breast with herbs or some garlicky shrimp.
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Frequently Asked Questions
- → Can I switch heavy cream for a different type if I’m out?
- Totally! You can use half-and-half to lighten it up or pick full-fat coconut milk for a non-dairy twist. Cashew cream also works great for similar results.
- → What can I substitute for wine in this sauce?
- You can swap out wine for chicken or veggie broth. Add a touch of lemon juice or white wine vinegar to get that tangy pop.
- → How do I store leftovers of this pasta?
- Keep it in a container with a lid in the fridge for up to 3 days. When reheating, mix in a little milk or cream to refresh the sauce.
- → What proteins pair well with this dish?
- Grilled chicken, sautéed shrimp, or Italian sausage are delicious pairings. For vegetarian alternatives, roasted chickpeas or halloumi are great additions.
- → Can I prepare this dish in advance?
- Yep! Cook the sauce ahead and refrigerate it for up to 2 days. When ready, make fresh pasta, warm up the sauce, and mix together. Add a splash of cream while heating to keep it silky.