Description
A comforting and flavorful dish that’s perfect for a family dinner, combining creamy sauce with al dente pasta.
Ingredients
Scale
- 8 Garlic Cloves (minced)
- 3 cups Cherry Tomatoes (halved)
- 4 tbsp Olive Oil
- 1 cup Vegetable Stock
- 1 tbsp Apple Cider Vinegar
- 1 tsp White Sugar
- 1 tsp Chili Flakes
- 2 tbsp Tomato Paste
- 2 cups Heavy Cream (or Alt Milk 1:1 swap)
- 1 tbsp Flour
- 1/2 cup Chopped Parsley
- 8 oz Rigatoni Pasta (cooked al dente)
- 1 tsp Smoked Paprika
- 1 tsp Garlic Powder
- Salt & Pepper (to taste)
- Freshly Grated Parmesan (optional)
Instructions
- Prep the Ingredients: Mince the garlic and halve the cherry tomatoes.
- Sauté the Garlic: Heat olive oil, add garlic and salt; sauté until golden (about 5 minutes).
- Cook the Tomatoes: Add halved tomatoes and more salt; sauté until soft (10-15 minutes).
- Deglaze the Pan: Add vegetable stock mixed with apple cider vinegar, simmer for 5 minutes, then stir in chili flakes and tomato paste.
- Add the Cream: Pour in heavy cream, whisk flour with water, and stir into sauce; cook for another 5-10 minutes.
- Season & Combine: Add parsley, smoked paprika, garlic powder, salt, and pepper; mix in rigatoni carefully.
- Finish Cooking: Simmer for an additional 5 minutes, cover, and let rest for 5 minutes.
- Serve: Sprinkle with Parmesan and additional parsley, then enjoy!
Notes
For a dairy-free option, substitute heavy cream with coconut milk. Store leftovers in an airtight container in the fridge for 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 500mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 70mg
Keywords: pasta, creamy, tomato, garlic, dinner, family meal, vegetarian