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Experience rustic Italian cooking at its finest with this Roasted Tomato Cream Pasta. Sweet oven-roasted tomatoes and golden garlic create a luxurious sauce that perfectly coats each pasta shape. This elegant yet approachable dish transforms everyday ingredients into something spectacular in just 30 minutes. The slow-cooked tomatoes develop an incredible natural sweetness that perfectly balances the rich cream sauce.
This recipe emerged from a spontaneous kitchen experiment during a busy weeknight. The breakthrough came from allowing the garlic to slowly turn golden and the tomatoes to gently caramelize, creating layers of flavor that make this dish memorable. Taking time to properly develop the base flavors transforms simple ingredients into something extraordinary.
Essential Ingredients
- Fresh garlic: Forms the aromatic base when gently sautéed
- Cherry tomatoes: Supply natural sweetness and bright color
- Olive oil: Carries flavors throughout the dish
- Dry white wine: Adds acidity and deglazes the pan
- Sugar: Balances acidic tomatoes if needed
- Tomato paste: Deepens tomato flavor
- Heavy cream: Creates silky sauce texture
- All-purpose flour: Provides perfect sauce thickness
- Fresh parsley: Adds brightness and color
- Rigatoni pasta: Holds sauce in its ridges
Cooking Method
- Prep Work:
- Finely chop garlic, halve tomatoes. Have all ingredients measured and ready.
- Base Flavors:
- Heat oil on medium, cook garlic with salt until fragrant, about 5 minutes.
- Tomato Development:
- Add tomatoes and salt, cook slowly 10-15 minutes until softened.
- Sauce Building:
- Deglaze with wine, reduce 5 minutes. Add seasonings and paste.
- Cream Sauce:
- Pour in cream, whisk in flour slurry gradually. Simmer until thickened.
- Finishing:
- Add herbs and seasonings. Toss with pasta until well-coated.
- Setting:
- Rest 5 minutes before serving to develop flavors.
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This recipe follows traditional Italian wisdom about patient tomato cooking. A touch of sugar helps balance acidity, especially with winter tomatoes. What started in my family kitchen has become a favorite among friends and guests. The creamy texture and sweet tomato pieces make it particularly appealing for all ages.
Serving Ideas
Pair with a simple green salad dressed with lemon and olive oil. Serve alongside crusty Italian bread for sauce-soaking. For a complete meal, top with grilled chicken or sautéed shrimp.
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Frequently Asked Questions
- → What can I use instead of heavy cream in this recipe?
- You can try half-and-half if you’d like a lighter version, or go for full-fat coconut milk as a dairy-free substitute. Cashew cream is another great option if you’re avoiding dairy!
- → Is there a substitute for white wine in this recipe?
- If you’d prefer not to use wine, simply use chicken or veggie broth instead. Add a small dash of lemon juice or white vinegar to maintain the tangy balance in the sauce.
- → How should I store leftover creamy rigatoni?
- Keep the leftovers in a sealed container and refrigerate for up to three days. Reheat gently, stirring in a little cream or milk to bring back the sauce’s original smoothness.
- → Can I add proteins to this pasta?
- Definitely! Cooked shrimp, grilled chicken, or browned Italian sausage make excellent additions. For a vegetarian twist, try roasted chickpeas or pan-seared halloumi cheese.
- → Can I prepare the dish ahead of time?
- Yes! You can make the sauce up to two days in advance and store it in the fridge. When ready to eat, cook the pasta fresh, warm the sauce, and mix everything together with a splash of cream if needed.