This creamy tomato garlic pasta is one of my favorite comfort meals—rich, satisfying, and surprisingly simple. I love how quickly it comes together with basic pantry ingredients and a few fresh veggies. It’s hearty, packed with flavor, and ready in just over 30 minutes, making it a perfect weeknight dinner.
Why You’ll Love This Recipe
I love this recipe because it’s the perfect balance of creamy, savory, and tangy. The cherry tomatoes burst with flavor, the garlic infuses the sauce with richness, and the rigatoni holds onto every drop of that luscious cream. It’s a one-pot dream for pasta lovers like me, especially when I need a fast but comforting meal. Plus, I often switch things up with easy ingredient swaps depending on what I have on hand—and it always works out deliciously.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
garlic cloves, minced
cherry tomatoes, halved
olive oil
dry white wine
white sugar
chili flakes
tomato paste
heavy cream (or alternative milk 1:1)
flour
chopped parsley
rigatoni pasta, cooked al dente
smoked paprika powder
garlic powder
salt & pepper
freshly grated Parmesan (optional)
Directions
Prep the ingredients by mincing the garlic and slicing the cherry tomatoes in half.
Sauté the garlic in olive oil over medium heat with a pinch of salt until golden and fragrant, about 5 minutes.
Add the tomatoes with another pinch of salt and cook for 10-15 minutes, stirring occasionally, until they soften and release their juices.
Deglaze the pan with white wine, letting it simmer for 5 minutes. Stir in the chili flakes and tomato paste until well combined.
Add the cream and stir. In a small bowl, whisk flour with water to make a smooth slurry. Slowly add it to the sauce and let it thicken for 5-10 minutes.
Season and combine with chopped parsley, smoked paprika, garlic powder, salt, and pepper. Add the cooked rigatoni and mix well.
Simmer the pasta in the sauce for 5 minutes. Remove from heat, cover, and let it rest for another 5 minutes.
Serve topped with Parmesan, more parsley, and black pepper.
Servings and Timing
Servings: 4
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Variations
Swap cherry tomatoes for chopped regular tomatoes or canned diced tomatoes.
Use shallots or onions instead of garlic for a different flavor base.
Replace white wine with chicken broth, veggie broth, or a splash of white grape juice and vinegar.
Try coconut cream or a store-bought Alfredo sauce instead of heavy cream.
Use penne, fusilli, or your favorite pasta shape if you’re out of rigatoni.
Make it dairy-free with nutritional yeast instead of Parmesan.
Add spinach, mushrooms, or cooked chicken for extra protein and texture.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I like to do it gently on the stovetop over low heat. I always add a splash of water or cream to bring the sauce back to life. I don’t recommend freezing this pasta, since the cream sauce can separate after thawing.
FAQs
How do I balance the acidity of the tomatoes?
I add a small amount of sugar to balance out the acidity. It doesn’t make the sauce sweet, but it smooths out the sharpness from the tomatoes and helps everything taste more rounded.
Is it better to use raw or cooked garlic in this pasta?
Cooked garlic is the way to go. I sauté it until golden—it adds a mellow, deep flavor without the harsh bite that raw garlic can have.
How do I thicken creamy tomato pasta sauce?
I mix a little flour with water to make a slurry, then stir it into the sauce while it simmers. Letting the sauce cook a bit longer also helps it naturally thicken.
Can I make this recipe without wine?
Yes, I’ve replaced wine with chicken broth or even veggie broth and it still tastes great. Adding a splash of white grape juice with a little vinegar can mimic the acidity of the wine, too.
What type of pasta works best for this recipe?
Rigatoni is my go-to because it holds the creamy sauce so well, but penne, fusilli, or even shells work just as nicely. I always make sure to cook it al dente so it stays firm in the sauce.
Conclusion
This creamy tomato garlic pasta has become one of my go-to dishes for when I need something satisfying, cozy, and fast. I love how easy it is to throw together, and how flexible it is with substitutions. It’s rich without being heavy, and every bite is packed with comforting flavor. Whether I’m cooking for myself or for friends and family, this dish always gets rave reviews—and it’s one I’ll keep coming back to.
This Easy and Creamy Tomato Garlic Pasta is a cozy, one-pot meal full of rich tomato flavor, creamy sauce, and aromatic garlic. It’s quick to make with pantry staples and fresh ingredients—perfect for weeknight dinners.
Ingredients
3–4 garlic cloves, minced
2 cups cherry tomatoes, halved
2 tbsp olive oil
1/4 cup dry white wine
1 tsp white sugar
1/2 tsp chili flakes
2 tbsp tomato paste
1 cup heavy cream (or milk alternative)
1 tbsp all-purpose flour
1 tbsp water (for slurry)
2 tbsp chopped parsley
12 oz rigatoni pasta, cooked al dente
1/2 tsp smoked paprika powder
1/2 tsp garlic powder
Salt & pepper to taste
Freshly grated Parmesan (optional, for topping)
Instructions
Mince the garlic and halve the cherry tomatoes.
Heat olive oil in a pan over medium heat. Sauté garlic with a pinch of salt until golden and fragrant, about 5 minutes.
Add the cherry tomatoes with another pinch of salt. Cook for 10-15 minutes, stirring occasionally, until softened and juicy.
Deglaze the pan with white wine and let simmer for 5 minutes. Stir in chili flakes and tomato paste until well mixed.
Add heavy cream and stir. Mix flour and water in a small bowl to make a slurry, then slowly add it to the sauce.
Simmer for 5-10 minutes until the sauce thickens. Add smoked paprika, garlic powder, salt, pepper, and chopped parsley.
Stir in cooked rigatoni pasta and simmer for 5 more minutes. Remove from heat, cover, and let rest for 5 minutes.
Serve topped with grated Parmesan, extra parsley, and black pepper.
Notes
Use canned diced tomatoes if fresh cherry tomatoes aren’t available.
Shallots or onions can substitute for garlic for a different flavor.
Replace white wine with broth or a mix of white grape juice and vinegar for a non-alcoholic version.
Make it dairy-free with plant cream and nutritional yeast instead of Parmesan.
Add spinach, mushrooms, or cooked chicken for more texture and protein.
Store leftovers in the fridge for up to 3 days. Reheat with a splash of cream or water to revive the sauce.
