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Creamy Tomato Garlic Pasta

Section: Satisfying Main Dishes for Every Occasion

Enjoy a comforting bowl of pasta enveloped in a velvety tomato and garlic-infused cream sauce. Plump cherry tomatoes, sautéed in olive oil with plenty of garlic, create a vibrant base, while white wine adds brightness. Tomato paste and creamy heavy cream deliver a luxurious texture, thickened gently with flour, and seasoned with smoked paprika, chili flakes, and chopped parsley. Tossed with perfectly cooked rigatoni, the dish is finished with a dusting of Parmesan and extra parsley for a fresh herbal lift. This meal comes together quickly, making it perfect for a cozy weeknight or casual dinner with friends.

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A woman wearing a chef's hat and apron.
Recipe Author Maria
Updated as of Thu, 15 May 2025 22:35:53 GMT
A bowl of pasta with tomato sauce and cheese. Bookmark
A bowl of pasta with tomato sauce and cheese. | foodbymary.com

Creamy tomato garlic pasta is my go-to when I crave comfort food that feels just a little fancy yet incredibly simple. The mix of juicy cherry tomatoes, heaps of garlic, and a silky creamy sauce on hearty rigatoni is everything I love in a weeknight meal. This dish is done in under 35 minutes and never fails to impress anyone who tries it.

The first time I made this on a hectic Thursday, the whole kitchen filled with the sweetest tomato and garlic aroma and my husband actually asked if I’d ordered in from a fancy trattoria.

Ingredients

  • Minced garlic: because the base of every great sauce starts with lots of garlic look for firm plump cloves
  • Cherry tomatoes: for sweetness and bright acidity choose the ripest you can find
  • Olive oil: adds the right silkiness extra virgin gives you the best flavor
  • Dry white wine: helps balance the richness and brighten the sauce use a wine you would drink
  • White sugar: a touch to cut acidity use granulated for smoothness
  • Chili flakes: bring gentle heat
  • Tomato paste: doubles down on the tomato punch pick a tube or can that is deep red
  • Heavy cream: for the creamy luxurious feel fresh is best but any brand works
  • Flour: thickens the sauce all-purpose is perfect
  • Chopped parsley: freshens every bite go for vibrant green leaves
  • Rigatoni pasta: its shape soaks up all that luscious sauce cook just to al dente
  • Smoked paprika: brings a hint of smoky depth
  • Garlic powder: boosts that garlicky warmth
  • Salt and pepper: to heighten every flavor
  • Freshly grated parmesan: optional but highly recommended for extra salty richness grate it yourself for best results

Step-by-Step Instructions

Prep the Ingredients:
Mince the garlic as fine as possible and slice all cherry tomatoes in half This makes sure you get even flavor in each bite
Saute the Garlic:
Add olive oil to a large pan over medium heat Warm until shimmering then gently stir in the minced garlic and a touch of salt Let it cook for about 5 minutes until golden and releasing its aroma Stir often to keep from burning
Cook the Tomatoes:
Stir in the halved tomatoes with another pinch of salt Keep the heat medium low and let them soften and start to break down for about 10 to 15 minutes This is key for a stash of sweet juices
Deglaze the Pan:
Splash in the white wine and let everything bubble for 5 minutes Stir in chili flakes and tomato paste Scrape the bottom of the pan to capture every bit of flavor
Add the Cream:
Pour in heavy cream and stir until smooth In a little bowl whisk flour with water to make a smooth slurry Slowly drizzle the mixture into the pan whisking constantly Cook for 5 to 10 minutes until thick Stir gently and often
Season and Combine:
Add parsley smoked paprika garlic powder and adjust salt and pepper Stir in cooked rigatoni pasta making sure to coat every tube with sauce Pasta should stay al dente for perfect texture
Finish Cooking:
Let the pasta simmer gently in the sauce for 5 more minutes Remove from heat cover with a lid and let it rest for another 5 minutes so flavors meld
Serve:
Dish up warm with a generous shower of freshly grated parmesan more parsley and a crack of black pepper Enjoy every creamy garlicky bite
A plate of pasta with cheese and herbs on top. Bookmark
A plate of pasta with cheese and herbs on top. | foodbymary.com

Storage Tips

Keep leftovers in an airtight container in the fridge for up to three days The sauce will thicken as it sits so add a splash of water or cream when reheating Warm gently on the stovetop or microwave until just hot to keep the sauce creamy and the pasta from getting mushy

Ingredient Substitutions

If you do not have cherry tomatoes regular ripe tomatoes work just dice them small No dry white wine No problem You can use a splash of chicken or vegetable broth for a little extra richness For a dairy free version swap the heavy cream for a good-quality coconut cream and leave out the parmesan

Serving Suggestions

Creamy tomato garlic pasta is perfect with a crisp arugula salad or pan roasted veggies I like a big basket of toasted sourdough on the side to scoop up any extra sauce For a heartier meal toss in some sautéed shrimp or roast chicken

A bowl of pasta with tomato sauce and garlic. Bookmark
A bowl of pasta with tomato sauce and garlic. | foodbymary.com

Cultural and Historical Context

Creamy tomato pastas bridge Italian and American comfort food For home cooks like me inspired by both a classic pomodoro and family style baked pastas this dish brings together creamy and tangy worlds in a way that suits any palate

Frequently Asked Questions

→ Can I substitute another pasta shape for rigatoni?

Yes, penne, fusilli, or any short pasta with ridges will hold the sauce beautifully and work well here.

→ Is it necessary to use white wine?

White wine adds depth and acidity to balance the creaminess, but you can use vegetable broth for a non-alcoholic option.

→ How can I adjust the spiciness?

Increase or decrease the chili flakes to suit your taste, or omit them for a milder result.

→ Can I make this dish ahead of time?

It tastes best fresh, but you can refrigerate leftovers and gently reheat with a splash of cream to loosen the sauce.

→ What proteins can I add?

Grilled chicken, sautéed shrimp, or white beans all pair well with the creamy tomato garlic flavors.

→ Is this dish vegetarian?

Yes, as written, this pasta is vegetarian—just ensure your cheese is suitable if needed.

Creamy Tomato Garlic Pasta

Pasta in rich tomato-garlic cream, accented by fresh herbs, Parmesan, and a hint of spice.

Prep Time
5 minutes
Cooking Time
30 minutes
Overall Time
35 minutes
Recipe Author: Maria

Dish Category: Main Dishes

Recipe Difficulty: Beginner-Friendly

Cuisine: Italian

Serves: 4 Serving Size

Dietary Options: Vegetarian

What You’ll Need to Cook

→ Base Components

Ingredient 01 8 garlic cloves, minced
Ingredient 02 3 cups (450 g) cherry tomatoes, halved
Ingredient 03 4 tablespoons (60 ml) olive oil
Ingredient 04 1 cup (240 ml) dry white wine
Ingredient 05 2 tablespoons (32 g) tomato paste
Ingredient 06 2 cups (480 ml) heavy cream
Ingredient 07 1 tablespoon (8 g) all-purpose flour
Ingredient 08 8 ounces (225 g) rigatoni pasta, cooked al dente

→ Seasonings & Aromatics

Ingredient 09 1 teaspoon white sugar
Ingredient 10 1 teaspoon chili flakes
Ingredient 11 1 teaspoon smoked paprika
Ingredient 12 1 teaspoon garlic powder
Ingredient 13 Salt and freshly ground black pepper, to taste

→ Fresh Garnishes

Ingredient 14 0.5 cup (15 g) chopped parsley
Ingredient 15 Freshly grated Parmesan, optional, for serving

Steps to Prepare

Step 01

Finely mince the garlic cloves and halve the cherry tomatoes using a sharp knife.

Step 02

Heat olive oil in a large pan over medium heat. Add the minced garlic and 0.5 teaspoon salt; sauté for approximately 5 minutes or until golden and fragrant.

Step 03

Incorporate the halved cherry tomatoes and another 0.5 teaspoon salt. Sauté for 10–15 minutes, stirring occasionally, until the tomatoes soften and start to release their juices.

Step 04

Pour in the dry white wine and allow it to simmer for 5 minutes. Stir in chili flakes and tomato paste, mixing thoroughly to blend flavors.

Step 05

Pour in the heavy cream and stir well. In a small bowl, whisk flour with 2 tablespoons of water to make a smooth slurry. Gradually add the slurry to the pan, stirring constantly. Cook for 5–10 minutes until the sauce thickens.

Step 06

Add chopped parsley, smoked paprika, garlic powder, and season with salt and black pepper to taste. Gently fold in the cooked rigatoni, keeping the pasta al dente.

Step 07

Let the pasta simmer in the sauce for 5 minutes over low heat. Remove the pan from heat, cover with a lid, and allow it to rest for 5 minutes to meld flavors.

Step 08

Serve hot, garnished with extra chopped parsley, freshly grated Parmesan, and a final touch of black pepper.

Extra Cooking Tips

  1. For best results, use high-quality olive oil and ripe cherry tomatoes for intense flavor.

Must-Have Tools

  • Knife
  • Cutting board
  • Large pan

Allergen Information

Always check ingredient labels for allergens and seek expert advice if uncertain.
  • Contains dairy (heavy cream, optional Parmesan cheese) and gluten (pasta, flour).

Nutrition Info (Per Serving)

These details are for guidance and aren’t a replacement for professional advice.
  • Calories Count: 660
  • Fats: 34 grams
  • Carbs: 64 grams
  • Proteins: 13 grams