Creamy Tomato Garlic Pasta

This creamy tomato garlic pasta is the kind of meal I turn to when I want something deeply satisfying but still fresh. It comes together quickly and fills the kitchen with the rich scent of simmered garlic and ripe tomatoes. The cream adds a velvety texture that clings perfectly to each bite of pasta while the chili and smoked paprika warm things up just enough. It is comfort food without being heavy and it gets bonus points for being packed with real ingredients.

I first made this one summer night when I had a huge basket of cherry tomatoes and no idea what to do with them. It was a hit on the first try and now it is on constant repeat in our kitchen.

Ingredients

• Rigatoni pasta: provides a sturdy texture that holds the creamy sauce beautifully
• Fresh garlic: adds a pungent rich base that transforms when sautéed
• Cherry tomatoes: bring natural sweetness and acidity use ripe firm ones
• Olive oil: is the cooking foundation go for extra virgin for the best flavor
• Dry white wine: brightens the sauce and adds depth without overpowering
• Tomato paste: intensifies the tomato flavor and helps thicken the sauce
• Heavy cream: gives the dish its signature creaminess use full fat for best results
• Flour slurry: thickens the sauce smoothly without clumping
• Chopped parsley: finishes the dish with freshness and color
• Chili flakes: bring a gentle heat adjust to taste
• Smoked paprika: adds earthiness and complexity try Spanish if available
• Garlic powder: boosts the aroma and flavor without harshness
• Salt and black pepper: balance and enhance the overall profile
• Parmesan cheese: optional but adds richness and umami use freshly grated if possible

Step-by-Step Instructions

Sauté the Garlic:

Gently heat olive oil in a wide pan over medium heat then add the chopped garlic with a pinch of salt and stir continuously for five minutes until golden and fragrant

Cook the Tomatoes:

Toss in the halved cherry tomatoes and another pinch of salt cook for ten to fifteen minutes stirring every couple of minutes until they begin to break down and create a thick jammy base

Deglaze the Pan:

Pour in the dry white wine and let it simmer away for five minutes scraping up any bits stuck to the pan then stir in the tomato paste and chili flakes until fully incorporated

Create the Creamy Base:

Add the heavy cream and stir to combine in a small bowl whisk the flour with water to make a smooth slurry then pour it slowly into the sauce stirring constantly to avoid lumps let this simmer and thicken for five to ten minutes

Season the Sauce:

Sprinkle in the chopped parsley smoked paprika garlic powder salt and pepper stir thoroughly and taste for seasoning adjust as needed

Combine with Pasta:

Meanwhile boil your rigatoni until just al dente reserve some pasta water then drain stir the pasta into the sauce and let it simmer for five minutes to finish cooking and absorb flavor

Finish and Serve:

Turn off the heat cover the pan and let it rest for five minutes for the flavors to fully meld then plate and top with parsley Parmesan and black pepper

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One of my favorite parts is how the fresh garlic caramelizes and infuses the oil at the beginning. I still remember making this for my parents during a visit and watching them go back for seconds without a word just happy smiles around the table.

Storage Tips

Store leftovers in an airtight container in the fridge for up to three days. When reheating add a splash of cream or water and gently warm it over low heat to revive the sauce’s texture. Freezing is not recommended because the dairy may separate.

Ingredient Substitutions

If cherry tomatoes are out of season you can use canned diced tomatoes or sun dried ones for more intensity. Out of heavy cream try half and half or a plant based cream alternative. Any short pasta shape like penne or fusilli will work just as well as rigatoni.

Serving Suggestions

Serve this pasta alongside a simple green salad with lemon vinaigrette or roasted vegetables. It also pairs nicely with crusty bread for soaking up the sauce. A chilled dry white wine complements the creamy tomato notes beautifully.

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Cultural Context

Creamy tomato based sauces have roots in Italian and American comfort food traditions. This version blends rustic southern Italian technique with the cozy richness that defines many North American pasta dishes. It is the kind of hybrid that feels right at home on any dinner table.

Frequently Asked Questions About Recipes

→ Can I use canned tomatoes instead of cherry tomatoes?

Yes, canned diced tomatoes or crushed tomatoes can be used. They offer a slightly different texture but still create a delicious sauce.

→ What’s the best substitute for white wine?

Chicken broth or vegetable broth works well. For added acidity, add a splash of white vinegar or lemon juice.

→ How do I prevent the sauce from curdling?

Simmer the sauce gently and avoid boiling once the cream is added. Stir frequently and add the flour slurry slowly.

→ Can I make this dish dairy-free?

Yes, substitute the heavy cream with coconut cream or a plant-based alternative. Use nutritional yeast instead of Parmesan.

→ Which pasta shapes work best?

Short pasta like penne, fusilli, or rigatoni hold the sauce well. Avoid long noodles, which may not coat as evenly.

→ Is it possible to make this ahead of time?

Yes, you can prep the sauce in advance and store it separately. Reheat gently and add freshly cooked pasta before serving.