How do you balance the acidity in tomato-based sauces?

If your tomato sauce is too acidic, adding a small amount of sugar or cream helps smooth out the flavor. Roasting the tomatoes also naturally sweetens them.

Should I use raw or cooked garlic in pasta?

Cooked garlic is best for pasta sauces. It softens the sharp flavor and brings out a rich, mellow sweetness that complements creamy sauces perfectly.

How can I thicken tomato cream sauce?

The easiest way is to use a slurry of flour and water or cornstarch. You can also simmer the sauce longer to reduce and concentrate it naturally.

Easy and Creamy Tomato Garlic Pasta Recipe

Name: Creamy Tomato Garlic Pasta Recipe
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4
Cuisine: American
Ingredients: 8 Garlic Cloves, minced; 3 cups Cherry Tomatoes, halved; 4 tablespoon Olive Oil; 1 cup Dry White Wine; 1 teaspoon White Sugar; 1 teaspoon Chili Flakes; 2 tablespoon Tomato Paste; 2 cups Heavy Cream (or alternative milk 1:1); 1 tablespoon Flour; ½ cup Chopped Parsley; 8 oz Rigatoni Pasta, cooked al dente; 1 teaspoon Smoked Paprika; 1 teaspoon Garlic Powder; 1 teaspoon Sugar; Salt & Pepper to taste; Freshly Grated Parmesan (optional)

Description

Do you love comfort foods? This Creamy Tomato Garlic Pasta Recipe is perfect for you! It is done in under 30 minutes & is so easy to make! Not to mention, it’s filled with veggies making this a nutrient dense dish the whole family will love!

Ingredients

Scale

8 Garlic Cloves, minced
3 cups Cherry Tomatoes, halved
4 tablespoon Olive Oil
1 cup Dry White Wine
1 teaspoon White Sugar
1 teaspoon Chili Flakes
2 tablespoon Tomato Paste
2 cups Heavy Cream (or alternative milk 1:1)
1 tablespoon Flour
½ cup Chopped Parsley
8 oz Rigatoni Pasta, cooked al dente
1 teaspoon Smoked Paprika
1 teaspoon Garlic Powder
1 teaspoon Sugar
Salt & Pepper to taste
Freshly Grated Parmesan (optional)

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Instructions

Mince the garlic and slice the cherry tomatoes in half.
Heat 4 tablespoon of olive oil in a large pan over medium heat. Add the minced garlic and ½ teaspoon of salt. Sauté until golden and fragrant, about 5 minutes.
Add 3 cups of cherry tomatoes and another ½ teaspoon of salt. Sauté for 10–15 minutes, stirring occasionally, until the tomatoes soften and release their juices.
Pour in 1 cup of dry white wine, letting it simmer for about 5 minutes. Stir in 1 teaspoon of chili flakes and 2 tablespoon of tomato paste, mixing everything together.
Pour in 2 cups of heavy cream and stir. In a small bowl, whisk 1 tablespoon of flour with 2 tablespoon of water to create a slurry. Slowly stir this into the sauce to thicken it, cooking for 5–10 minutes, stirring occasionally.
Stir in ½ cup of chopped parsley, 1 teaspoon of smoked paprika, 1 teaspoon of garlic powder, and salt and pepper to taste. Add the cooked rigatoni, ensuring it remains al dente to avoid overcooking.
Let the pasta simmer in the sauce for an additional 5 minutes. Remove from heat, cover with a lid, and let it rest for 5 minutes to allow the flavors to meld.
Garnish with freshly grated Parmesan, extra parsley, and a sprinkle of black pepper. Enjoy!

Notes

Store leftover creamy tomato garlic rigatoni in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of water or cream to loosen the sauce. Avoid freezing, as the cream sauce may separate when thawed.

Nutrition

Serving Size: 1 plate
Calories: 620
Sugar: 8g
Sodium: 280mg
Fat: 28g
Saturated Fat: 14g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 72g
Fiber: 4g
Protein: 14g
Cholesterol: 60mg