Description
A quick and delicious vegetarian pasta dish bursting with flavor.
Ingredients
Scale
- 8 garlic cloves, minced
- 3 cups cherry tomatoes, halved
- 4 tablespoons olive oil
- 1 cup dry white wine
- 1 teaspoon white sugar
- 1 teaspoon chili flakes
- 2 tablespoons tomato paste
- 2 cups heavy cream
- 1 tablespoon flour
- ½ cup chopped parsley
- 8 oz rigatoni pasta, cooked al dente
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Freshly grated Parmesan (optional)
Instructions
- Start by readying your garlic and cherry tomatoes. Mince the garlic cloves finely to ensure a robust flavor, and slice the cherry tomatoes in half to expose their juices.
- In a large skillet, heat 4 tablespoons of olive oil over medium heat. Once your oil is hot, introduce the minced garlic to the pan along with ½ teaspoon of salt. Sauté the garlic until it turns golden brown and aromatic, which should take about 5 minutes.
- Add your halved cherry tomatoes to the skillet along with another ½ teaspoon of salt. Sauté them until they soften and begin to release their juices, stirring occasionally, which may take about 10 to 15 minutes.
- Once the tomatoes have softened, pour in 1 cup of dry white wine and allow the mixture to simmer for about 5 minutes.
- Next, pour in 2 cups of heavy cream, stirring gently to incorporate. Create a slurry by whisking 1 tablespoon of flour with 2 tablespoons of water, gradually adding this to the sauce to thicken it.
- Stir in ½ cup of chopped parsley, 1 teaspoon of smoked paprika, 1 teaspoon of garlic powder, and salt and pepper to taste. Add the cooked rigatoni pasta to the sauce, ensuring it’s well-coated.
- Remove the pan from heat and cover with a lid, letting the dish rest for about 5 minutes.
- To serve, garnish with freshly grated Parmesan cheese, extra parsley, and a sprinkle of black pepper.
Notes
Make sure not to overcook the rigatoni; it should remain al dente.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
Nutrition
- Calories: 650 kcal
- Sodium: 600 mg
- Protein: 12 g