Creamy Tomato Rigatoni (Print Version)

# Ingredients:

→ Main

01 - 3 cups halved cherry tomatoes
02 - 8 oz rigatoni pasta
03 - 8 minced garlic cloves

→ Sauce Base

04 - 2 cups heavy cream
05 - 1 cup dry white wine
06 - 4 tablespoons olive oil
07 - 1 tablespoon flour
08 - 2 tablespoons tomato paste

→ Seasonings

09 - ½ cup parsley, chopped
10 - 1 teaspoon smoked paprika
11 - Salt and pepper as you like
12 - 1 teaspoon sugar
13 - 1 teaspoon garlic powder
14 - 1 teaspoon chili flakes

→ For Serving

15 - Grated Parmesan cheese (if you'd like)

# Instructions:

01 - Heat oil and lightly brown garlic. Toss in tomatoes and let them soften for 10-15 minutes.
02 - Pour in wine and simmer for a few minutes. Mix in the tomato paste and chili flakes.
03 - Stir in heavy cream. Combine water and flour, then add to thicken up the sauce.
04 - Mix in seasonings and your cooked pasta. Let it simmer for a few minutes, rest, and top with Parmesan to serve.

# Notes:

01 - Don't overcook pasta—leave it slightly firm.

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