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Creamy Tomato Garlic Rigatoni Easy Family Dinner

Creamy Tomato Garlic Rigatoni Pasta

This Creamy Tomato Garlic Rigatoni Pasta is the perfect balance of rich, garlicky flavor and velvety creaminess. With juicy cherry tomatoes, aromatic garlic, and a touch of spice, this Italian-inspired dish delivers a comforting, restaurant-quality meal right at home. It’s a quick, hearty, and satisfying recipe that’s perfect for weeknights or special occasions alike.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 640
Ingredients Method Notes

Ingredients
  

Produce
  • 8 cloves Garlic Minced
  • 3 cups Cherry tomatoes Halved
  • 0.5 cup Parsley Chopped
Pantry
  • 4 tbsp Olive oil
  • 1 cup Dry white wine Use chicken broth as a non-alcoholic alternative
  • 1 tsp White sugar
  • 1 tsp Chili flakes
  • 2 tbsp Tomato paste
  • 1 tbsp Flour
  • 1 tsp Smoked paprika
  • 1 tsp Garlic powder
  • 1 tsp Sugar
  • 1 to taste Salt and pepper
Dairy
  • 2 cups Heavy cream
  • 0.5 cup Freshly grated Parmesan cheese Optional, for garnish
Pasta
  • 8 oz Rigatoni pasta Cooked al dente

Method
 

  1. Prep the Ingredients: Mince the garlic, halve the cherry tomatoes, and chop the parsley. Measure out all remaining ingredients before starting.
  2. Sauté the Garlic: In a large pan, heat olive oil over medium heat. Add minced garlic and ½ teaspoon of salt. Cook for about 5 minutes, stirring frequently, until golden and fragrant.
  3. Cook the Tomatoes: Add cherry tomatoes and another ½ teaspoon of salt. Sauté for 10–15 minutes, stirring occasionally, until the tomatoes soften and create a sauce-like consistency.
  4. Deglaze the Pan: Pour in the dry white wine (or chicken broth) and simmer for 5 minutes. Stir in chili flakes and tomato paste until fully combined.
  5. Add the Cream: Pour in heavy cream and stir. Whisk flour with 2 tablespoons of water to make a slurry, then slowly add it to the sauce. Simmer for 5–10 minutes until thickened.
  6. Season & Combine: Mix in parsley, smoked paprika, garlic powder, sugar, salt, and pepper. Add the cooked rigatoni and toss to coat evenly.
  7. Finish Cooking: Let the pasta simmer in the sauce for 5 minutes. Remove from heat, cover, and let rest for 5 minutes to absorb flavors.
  8. Serve: Plate the creamy rigatoni and garnish with Parmesan, extra parsley, and black pepper. Serve hot and enjoy!

Notes

For a non-alcoholic version, substitute chicken or vegetable broth for the wine. Add grilled chicken, shrimp, or sautéed mushrooms for extra protein and flavor. Store leftovers in an airtight container in the fridge for up to 3 days.