Easy And Creamy Tomato Garlic Pasta Recipe

Sometimes, the simplest ingredients make the most magical meals. This creamy tomato garlic pasta is one of those recipes. It’s hearty yet light, with a velvety sauce that clings to every bite of rigatoni. The cherry tomatoes burst with sweetness, the garlic adds a punchy depth, and the creamy base ties it all together in the most comforting way. If you’re in need of a weeknight dinner that feels indulgent without the fuss, this dish is the answer. Trust me—once you’ve tried this recipe, it’ll become a staple in your kitchen.

this RECIPE

Why I love this recipe (and why you will too)

Growing up, pasta nights were a sacred tradition in my family. My mom would whip up a sauce with whatever we had on hand—some garlic, tomatoes, maybe a splash of cream if we were feeling fancy. It was never overly complicated, but it was always delicious. This creamy tomato garlic pasta takes me back to those nights, but with a little more flair. The addition of wine, smoked paprika, and parsley elevates it just enough to feel special, but it’s still simple enough to make on a busy evening.

I remember the first time I made this for friends—it was one of those impromptu dinners where everyone just shows up hungry. I had cherry tomatoes that were on the brink of overripeness, some cream in the fridge, and rigatoni in the pantry. It came together so effortlessly, and the compliments? Endless. One friend even asked for the recipe on the spot, saying it was better than anything she’d had at a restaurant. That’s when I knew I had a winner.

A quick look at the origins of creamy tomato pasta

Tomato-based pasta sauces have a rich history rooted in Italian cuisine, but the creamy twist? That’s more modern, often associated with Italian-American cooking. Adding cream to tomato sauce creates a rich, luxurious texture that pairs beautifully with hearty pasta shapes like rigatoni. This dish, with its garlic-forward flavor and hints of spice, feels like a blend of traditional Italian techniques and a contemporary love for indulgent, comforting meals. While Italy gave us the tomatoes and pasta, the creamy variation is a nod to the global evolution of classic recipes.

Let’s talk ingredients: keeping it fresh and flavorful

Cherry Tomatoes

These little gems are the star of the show. They’re sweet, juicy, and their natural acidity balances the creaminess of the sauce. When choosing cherry tomatoes, go for ones that are bright, plump, and slightly firm. If they’re out of season, canned San Marzano tomatoes can work as a substitute—just crush them with your hands for a rustic texture.

Garlic

Eight cloves might sound like a lot, but trust me, it’s the secret to that bold, garlicky flavor. Mince it finely to ensure it melds seamlessly into the sauce. If you’re short on garlic, shallots can add a similar depth, though the flavor will be milder.

Heavy Cream

This is what gives the sauce its silky, luscious texture. For a lighter alternative, you can use half-and-half, though the sauce may be a bit thinner. Dairy-free friends, coconut cream works surprisingly well here!

Dry White Wine

A splash of wine adds brightness and depth, cutting through the richness of the cream. Choose a crisp wine like Sauvignon Blanc or Pinot Grigio. If wine isn’t your thing, chicken or vegetable broth works as a non-alcoholic alternative.

Rigatoni

This sturdy pasta shape is perfect for holding onto the creamy sauce. If you don’t have rigatoni, penne or fusilli are great substitutes. Just make sure to cook it al dente—it’ll finish cooking in the sauce.

What you’ll need in the kitchen

To make this recipe, you’ll need a few basic tools:

• A large skillet or sauté pan: This is where all the magic happens. A wide, heavy-bottomed pan ensures even cooking and plenty of space to toss the pasta with the sauce.
• A pot for boiling pasta: You’ll want a big pot with salted water to cook the rigatoni to perfection. Remember, pasta water should taste like the sea!
• A whisk: For incorporating the flour slurry smoothly into the sauce.
• A sharp knife and cutting board: To mince the garlic and slice those cherry tomatoes like a pro.
• A microplane or grater: If you’re finishing with Parmesan, this is the way to go for that delicate, fluffy texture.

Step-by-step: my foolproof method for creamy tomato garlic pasta

1. Prep the ingredients

Before you start cooking, mince the garlic and slice your cherry tomatoes in half. It’s a small step that makes the cooking process smoother.

2. Sauté the garlic

Heat 4 tablespoons of olive oil in a large pan over medium heat. Toss in the minced garlic with a pinch of salt and let it cook gently. Stir often—you’re looking for golden, fragrant garlic, not burnt bits! This should take about 5 minutes.

3. Cook the tomatoes

Add your halved cherry tomatoes and another pinch of salt. Let them cook for 10-15 minutes, stirring occasionally. They’ll soften, release their juices, and create the base of your sauce. If the pan looks dry, don’t be afraid to add a splash of water or wine.

4. Deglaze the pan

Pour in the white wine and let it simmer for about 5 minutes. This step lifts all those caramelized bits from the bottom of the pan, infusing the sauce with extra flavor. Stir in the chili flakes and tomato paste for a punch of spice and richness.

5. Add the cream

Reduce the heat to low and pour in the heavy cream. In a small bowl, whisk together flour and water to create a slurry, then stir it into the sauce. This will help thicken everything up beautifully. Let the sauce simmer for 5-10 minutes, stirring occasionally.

6. Season and combine

Add smoked paprika, garlic powder, parsley, and salt and pepper to taste. Toss in the cooked rigatoni, making sure it’s evenly coated in the sauce. Let the pasta simmer in the sauce for about 5 minutes.

7. Rest and serve

Turn off the heat, cover the pan with a lid, and let the pasta rest for 5 minutes. This step lets all the flavors meld together. Serve with grated Parmesan, extra parsley, and a crack of black pepper. Enjoy every creamy, garlicky bite!

Variations to try (get creative!)

• Gluten-free: Swap the rigatoni for your favorite gluten-free pasta and use cornstarch instead of flour for the slurry.
• Vegan: Use coconut cream and a vegan butter substitute for the olive oil. Nutritional yeast can replace Parmesan.
• Spicier: Add more chili flakes or a dash of cayenne for a fiery kick.
• Herby: Stir in fresh basil or oregano for a Mediterranean twist.
• Protein-packed: Add grilled chicken, shrimp, or crispy pancetta for extra substance.

Serving suggestions to impress your guests

For a stunning presentation, serve this pasta in shallow bowls, topped with a sprinkle of grated Parmesan, chopped parsley, and a drizzle of olive oil. Pair it with a simple side salad (arugula with lemon vinaigrette is my go-to) and warm, crusty bread for mopping up that dreamy sauce.

Drinks to pair with creamy tomato garlic pasta

A crisp, dry white wine like Sauvignon Blanc is a classic choice. Prefer red? Try a light-bodied Pinot Noir. For non-alcoholic options, a sparkling water with lemon or a chilled glass of iced tea complements the flavors nicely.

Storing and reheating tips

Got leftovers? Store them in an airtight container in the fridge for up to three days. Reheat gently on the stove with a splash of cream or milk to loosen the sauce. Avoid microwaving—it can make the sauce separate.

Adjusting for different serving sizes

This recipe serves about 4 people, but it’s easy to scale. For a crowd, double the ingredients, but use two pans to ensure the sauce cooks evenly. For a cozy dinner for two, simply halve the recipe, but don’t skimp on the garlic—it’s the heart of the dish!

FAQs

1. Can I use canned tomatoes instead of fresh?
Absolutely! Canned cherry or San Marzano tomatoes work well—just crush them lightly before adding.

2. What’s the best pasta shape for this dish?
Rigatoni is my favorite, but penne or fusilli also work great for holding onto the sauce.

3. Can I skip the wine?
Yes! Replace it with chicken or vegetable broth for a similar depth of flavor.

4. How do I prevent the sauce from curdling?
Keep the heat low when adding the cream, and stir constantly to avoid separating.

5. Can I make this ahead of time?
The sauce can be made ahead and reheated gently. Cook the pasta fresh for the best texture.

Ready to dig in?

I hope this creamy tomato garlic pasta brings as much joy to your table as it does to mine. It’s a recipe that feels like a hug in a bowl—simple, comforting, and always satisfying. Try it, tweak it, make it your own, and let me know how it turns out. Happy cooking! 🍝

Print