Ingredients
Scale
- 8 garlic cloves, minced
- 3 cups cherry tomatoes, halved
- 4 tablespoons olive oil
- 1 cup dry apple vinegar
- 1 teaspoon white sugar
- 1 teaspoon chili flakes
- 2 tablespoons tomato paste
- 2 cups heavy cream
- 1 tablespoon flour
- ½ cup chopped parsley
- 8 oz rigatoni pasta, cooked al dente
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Mince the garlic and halve the cherry tomatoes.
- In a large pan over medium heat, sauté minced garlic in olive oil until golden.
- Add cherry tomatoes and sauté until softened.
- Pour in apple vinegar and let simmer briefly.
- Stir in chili flakes and tomato paste, then add heavy cream.
- Mix flour with water to create a slurry and incorporate it into the sauce.
- Season with parsley, smoked paprika, garlic powder, salt, and pepper.
- Toss cooked rigatoni into the sauce and allow it to simmer before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 610
- Sugar: 5g
- Sodium: 400mg
- Fat: 43g
- Saturated Fat: 20g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 100mg
Keywords: For added nutrition, consider incorporating spinach or bell peppers into the sauce. Adjust seasoning to suit your taste preferences, enhancing spiciness with additional chili flakes if desired.
