Creamy Tomato Pasta Dish (Print Version)
# Ingredients:
→ Main
01 -
3 cups of cherry tomatoes, halved
02 -
8 garlic cloves, minced finely
03 -
8 ounces of rigatoni pasta
→ Sauce Base
04 -
1 cup dry white wine
05 -
2 tablespoons tomato paste
06 -
1 tablespoon of all-purpose flour
07 -
4 tablespoons olive oil
08 -
2 cups heavy cream
→ Seasonings
09 -
About ½ cup chopped fresh parsley
10 -
1 teaspoon chili flakes
11 -
A pinch of smoked paprika
12 -
Salt and pepper to taste
13 -
1 teaspoon garlic powder
14 -
1 teaspoon granulated sugar
→ For Serving
15 -
Freshly grated Parmesan (if you want)
# Instructions:
01 -
In a pan, warm some olive oil and toss in the garlic. Cook until it smells amazing and gets a nice golden color. Add the tomatoes next and cook for 10-15 minutes, stirring now and then until they break down a bit.
02 -
Add the wine to the pan and let it gently bubble for around 5 minutes. Then, stir in the tomato paste and chili flakes, mixing them well.
03 -
Pour heavy cream into the pan slowly while stirring. Mix your flour with a small amount of water in a separate bowl, then add that mixture to the pan, stirring to make the sauce richer and thicker.
04 -
Add the seasonings and toss in the cooked rigatoni. Let it all cook together for about 5 minutes, then take it off the heat and let it sit for another 5 minutes before serving. Top with Parmesan if you'd like.
# Notes:
01 -
Cook your pasta just until it's firm and has a bit of bite—al dente is the way to go.