Ingredients
Scale
- 8 garlic cloves (minced)
- 3 cups cherry tomatoes (halved)
- 4 tbsp olive oil
- 1 cup dry white apple vinegar
- 2 cups heavy cream (or alternative milk)
- 8 oz rigatoni pasta (cooked al dente)
- Salt and pepper (to taste)
- Fresh parsley (for garnish)
- 1 tsp white sugar
- 1 tsp chili flakes
- 2 tbsp tomato paste
- 1 tbsp flour
- 1 tsp smoked paprika
- 1 tsp garlic powder
Instructions
- Mince garlic and halve cherry tomatoes.
- Heat olive oil in a large skillet over medium heat; sauté garlic until golden (about 5 minutes).
- Add cherry tomatoes and salt; cook for 10-15 minutes until softened.
- Deglaze with apple vinegar; simmer for 5 minutes before adding chili flakes and tomato paste.
- Stir in heavy cream; create a slurry with flour and water, then add to thicken sauce.
- Mix in parsley, smoked paprika, garlic powder, and season with salt and pepper.
- Fold in cooked rigatoni; let simmer gently for an additional 5 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 350mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 70mg