Description
A delightful and creamy pasta dish loaded with garlic and cherry tomatoes, perfect for busy weeknights.
Ingredients
Scale
- 8 Garlic Cloves, minced
- 3 cups Cherry Tomatoes, halved
- ½ cup Chopped Parsley
- 4 tablespoons Olive Oil
- 1 cup Chicken or vegetable stock + 2 tablespoons apple cider vinegar
- 1 teaspoon White Sugar
- 1 teaspoon Chili Flakes
- 2 tablespoons Tomato Paste
- 1 tablespoon Flour
- Salt & Pepper to taste
- 1 teaspoon Smoked Paprika
- 1 teaspoon Garlic Powder
- 2 cups Heavy Cream or half-and-half
- Freshly Grated Parmesan (optional)
- 8 oz Rigatoni Pasta, cooked al dente
Instructions
- Minced garlic, halve cherry tomatoes, and chop parsley for prep.
- Heat olive oil in a large pan, add minced garlic with salt, cook until golden.
- Add halved tomatoes and more salt, sauté until softened.
- Add stock mixture, simmer, and stir in chili flakes and tomato paste.
- Add heavy cream to the pan, create a slurry with flour and water, add to sauce to thicken.
- Mix in parsley, smoked paprika, garlic powder, adjust salt and pepper.
- Stir in cooked rigatoni and simmer together.
- Remove from heat, let rest for 5 minutes.
- Serve hot, garnish with Parmesan and parsley.
Notes
Store leftovers in an airtight container for up to 3 days. Reheat with a splash of milk or cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: pasta, creamy, tomato, garlic, rigatoni, family-friendly, weeknight dinner