Ingredients
Scale
- 8 garlic cloves (minced)
- 3 cups cherry tomatoes (halved)
- 4 tbsp olive oil
- 1 cup dry apple vinegar
- 2 cups heavy cream (or alt milk)
- 8 oz rigatoni pasta (cooked al dente)
- Salt and pepper (to taste)
- 1 tsp white sugar
- 1 tsp chili flakes
- 2 tbsp tomato paste
- 1 tbsp flour
- 1/2 cup chopped parsley
- 1 tsp smoked paprika
- 1 tsp garlic powder
Instructions
- Prep: Mince garlic and halve cherry tomatoes.
- Sauté: Heat olive oil in a large pan, add garlic and salt; cook until golden.
- Cook Tomatoes: Add cherry tomatoes and salt; sauté until soft.
- Deglaze: Pour in apple vinegar; simmer for 5 minutes. Add chili flakes and tomato paste.
- Add Cream: Stir in heavy cream and thicken with a flour slurry.
- Season: Mix in parsley, smoked paprika, garlic powder, salt, and pepper.
- Combine: Toss cooked rigatoni into the sauce until well-coated.
- Serve: Garnish with optional grated cheese and extra parsley.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 550
- Sugar: 6g
- Sodium: 400mg
- Fat: 38g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 100mg