Ingredients
Scale
- 8 garlic cloves, minced
- 3 cups cherry tomatoes, halved
- 4 tablespoons olive oil
- 1 cup apple vinegar
- 2 cups heavy cream
- 8 oz rigatoni pasta, cooked al dente
- 1 tablespoon flour
- ½ cup chopped parsley
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Mince garlic and halve cherry tomatoes.
- In a large pan, heat olive oil over medium heat. Sauté garlic for about 5 minutes until golden.
- Add cherry tomatoes and salt; sauté until softened (10-15 minutes).
- Pour in apple vinegar and simmer for 5 minutes. Stir in chili flakes and tomato paste.
- Add heavy cream and mix well. Whisk flour with water to create a slurry; stir into the sauce to thicken.
- Incorporate chopped parsley, smoked paprika, garlic powder, salt, and pepper; add cooked rigatoni.
- Simmer together for an additional 5 minutes to meld flavors.
- Serve garnished with freshly grated Parmesan and extra parsley if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 7g
- Sodium: 450mg
- Fat: 34g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 105mg