Creamy Tomato Garlic Rigatoni

Ingredients

• 1 lb rigatoni pasta (cooked al dente)
• 8 garlic (cloves, minced)
• 2 cup cherry tomatoes (fresh and juicy)
• 0.25 cup white wine (for deglazing)
• 1 tsp sugar (to balance acidity)
• 0.5 cup heavy cream
• fresh parsley (chopped, for the sauce and garnish)
• 2 tbsp olive oil (for sautéing)

Steps

1. 1

   Bring a large pot of salted water to a boil and cook the rigatoni according to package instructions until al dente.

2. 2

   While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the 8 cloves of minced garlic and sauté until fragrant, being careful not to burn it.

3. 3

   Add the cherry tomatoes to the skillet. Cook until they begin to burst and release their juices, creating the base of the sauce.

4. 4

   Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon.

5. 5

   Stir in a little sugar to balance the natural acidity of the tomatoes.

6. 6

   Pour in the heavy cream and add the freshly chopped parsley. Stir to combine.

7. 7

   Allow the sauce to simmer and thicken for a few minutes until it reaches a creamy consistency.

8. 8

   Add the cooked al dente rigatoni directly into the sauce. Toss well to ensure every piece of pasta is thoroughly coated.

9. 9

   Serve immediately, garnished with extra parsley if desired.

Notes

The author emphasizes using eight garlic cloves for maximum flavor. This recipe is timed to coincide with the beginning of tomato season for the best results with cherry tomatoes.

Nutrition per serving

• pasta
• main course
• vegetarian
• creamy
• garlic
• quick dinner
• comfort food
• 30-minute meal