Creamy Tomato Garlic Pasta (Print Version)

# Ingredients:

→ Pasta Base

01 - 8 ounces of rigatoni pasta, cooked al dente (with a bit of bite to it)

→ Sauce Ingredients

02 - 8 plump garlic cloves, finely minced
03 - 3 cups of sweet cherry tomatoes, cut in half
04 - 4 tablespoons of good quality olive oil
05 - 1 cup of dry white wine (something you'd enjoy drinking)
06 - 1 teaspoon of white sugar to balance acidity
07 - 1 teaspoon of chili flakes (adjust to your heat preference)
08 - 2 tablespoons of rich tomato paste
09 - 2 cups of luscious heavy cream
10 - 1 tablespoon of all-purpose flour
11 - ½ cup of fresh parsley, roughly chopped
12 - 1 teaspoon of smoky paprika
13 - 1 teaspoon of garlic powder for depth of flavor
14 - Salt and freshly cracked black pepper to taste

→ For Serving

15 - Freshly grated Parmesan cheese
16 - Extra chopped parsley for garnish
17 - Cracked black pepper

# Instructions:

01 - Start by mincing your garlic cloves until they're nice and fine - this helps them release more flavor. Then halve all those juicy cherry tomatoes. Having everything ready to go makes the cooking process much smoother!
02 - Warm your olive oil in a large, deep pan over medium heat. Toss in all that minced garlic along with a pinch of salt. Let it cook slowly until it turns a beautiful golden color and your kitchen fills with that incredible aroma - about 5 minutes. Be careful not to burn it!
03 - Add all your halved cherry tomatoes to the pan with another generous pinch of salt. This helps draw out their juices and intensify the flavor. Cook them for 10-15 minutes, stirring occasionally, until they start to break down and create a chunky sauce. You'll see them releasing their bright red juices.
04 - Pour in the white wine and let it bubble away for about 5 minutes - this adds amazing depth and a slight tang to the sauce. Then stir in those chili flakes for a hint of warmth and the tomato paste for richness and color. Mix everything together until well combined.
05 - Now for the luxurious part - pour in the heavy cream and stir to combine. In a small bowl, mix the flour with 2 tablespoons of water until smooth, then slowly drizzle this into your sauce while stirring. This will help thicken everything up nicely. Let it all simmer gently for 5-10 minutes, stirring occasionally as it thickens.
06 - Time to layer in more flavor! Add the chopped parsley, smoked paprika, and garlic powder. Season with salt and pepper to your taste. Now gently fold in your cooked rigatoni pasta, making sure every piece gets coated in that gorgeous sauce. The pasta should still have a bit of bite to it.
07 - Let everything simmer together for about 5 minutes so the pasta can absorb some of that amazing sauce. Then remove from heat, cover with a lid, and let it rest for 5 more minutes. This resting time is the secret to letting all those flavors meld together perfectly.
08 - Scoop generous portions into warm bowls, then shower with freshly grated Parmesan, a sprinkle of extra parsley, and a twist of black pepper. Pair with crusty bread for soaking up every last bit of that heavenly sauce!

# Notes:

01 - This pasta sauce gets even better the next day, so don't be afraid to make extra for delicious leftovers.
02 - For a lighter version, you can substitute half the heavy cream with chicken broth, though the sauce won't be quite as rich.
03 - The wine can be replaced with chicken broth if you prefer to cook without alcohol.

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