Indulge in this incredibly tasty and simple Creamy Tomato Garlic Pasta, a perfect comfort meal for weeknights. Bursting with natural flavour, it's a quick and easy dish that's sure to become a favourite.
halved
minced
chopped
Peel and mince the garlic, halve the cherry tomatoes, chop the parsley, and measure out the sugar, salt, chilli flakes, olive oil, and white wine.
Heat the olive oil in a large pan over medium heat. Add the minced garlic and cook for 1 minute until fragrant. Add the halved cherry tomatoes, sugar, salt, and chilli flakes. Cook for 5-7 minutes, stirring occasionally, until the tomatoes begin to burst and release their juices.
Pour in the white wine and scrape the bottom of the pan to deglaze. Let it bubble and reduce slightly for 1-2 minutes.
Stir in the tomato paste and double cream. Bring the sauce to a simmer and cook for 5-8 minutes, allowing it to thicken.
Add the cooked rigatoni to the sauce and toss to coat evenly. Stir in most of the chopped parsley.
Season with black pepper to taste. Simmer for another 1-2 minutes to allow the flavours to meld.
Serve the pasta immediately, garnished with the remaining chopped parsley.
For an extra creamy sauce, you can add a tablespoon of grated Parmesan cheese along with the double cream.
If you don't have white wine, you can substitute it with a splash of vegetable broth or even just a little extra pasta water.