Rich Creamy Pasta Dish (Print Version)
# Ingredients:
→ Main
01 -
A half-pound of rigatoni
02 -
3 cups of small cherry tomatoes, sliced in half
03 -
8 garlic cloves, chopped really fine
→ Sauce Base
04 -
2 cups of heavy cream
05 -
A tablespoon of tomato paste
06 -
A cup of dry white wine
07 -
4 tablespoons of olive oil
08 -
1 tablespoon of all-purpose flour
→ Seasonings
09 -
A teaspoon of garlic powder
10 -
Some salt and black pepper, to taste
11 -
A teaspoon of sugar
12 -
Half a cup of parsley, diced up
13 -
A teaspoon of paprika (smoked, if possible)
14 -
A teaspoon of red pepper flakes
→ For Serving
15 -
Freshly grated Parmesan (optional)
# Instructions:
01 -
Drizzle some olive oil in a pan and warm it up. Add garlic and cook until it’s golden brown. Toss the cherry tomatoes in and give them 10–15 minutes to soften up while cooking over medium heat.
02 -
Pour in the white wine, stirring occasionally while letting it simmer for around 5 minutes. Add tomato paste and a sprinkle of chili flakes, mixing everything until smooth.
03 -
Slowly add the heavy cream into the pan. Combine a splash of water with the flour in a small bowl, then mix that into the pan to get a creamy consistency.
04 -
Season the sauce with salt, pepper, and the rest of your spices. Stir in the cooked rigatoni. Let it cook on low for about 5 minutes, then take it off the heat and let it rest another 5 before serving. Add Parmesan cheese on top if you like.
# Notes:
01 -
Cook the pasta until it’s just firm—al dente is best!