Creamy Tomato Rigatoni (Print Version)
# Ingredients:
→ Main
01 -
8 garlic cloves, minced finely
02 -
3 cups of cherry tomatoes, cut in half
03 -
Half a pound of rigatoni pasta
→ Sauce Base
04 -
2 tablespoons of tomato paste
05 -
4 tablespoons of olive oil
06 -
1 cup of dry white wine
07 -
2 cups of rich cream (heavy cream)
08 -
1 tablespoon of flour
→ Seasonings
09 -
1 teaspoon of smoked paprika
10 -
A dash of salt and pepper to taste
11 -
1 teaspoon of garlic powder
12 -
1 teaspoon of chili flakes
13 -
1 teaspoon of sugar
14 -
Half a cup of finely chopped fresh parsley
→ For Serving
15 -
Optional: Fresh Parmesan cheese, grated
# Instructions:
01 -
Warm up some oil in a pan and gently cook the garlic until golden. Pop in the tomatoes and stir occasionally for about 10-15 minutes until soft.
02 -
Stir in the wine and let it bubble gently for 5 minutes. Toss in the tomato paste along with chili flakes, mixing everything nicely.
03 -
Pour in the cream while stirring. Mix a bit of flour with some water in a separate bowl, then add that to the sauce. Stir until it thickens up.
04 -
Mix in your favorite seasonings and toss the cooked pasta into the pan. Let it simmer gently for 5 minutes, then turn off the heat and wait another 5 before serving. Top with Parmesan if you like.
# Notes:
01 -
Cook your rigatoni so it's firm to the bite (al dente) for the best texture.