Ingredients
Scale
- 8 garlic cloves, minced
- 3 cups cherry tomatoes, halved
- 2 cups heavy cream
- 4 tablespoons olive oil
- 1 teaspoon chili flakes
- 8 oz rigatoni pasta, cooked al dente
- ½ cup chopped parsley
- 1 teaspoon white sugar
- 2 tablespoons tomato paste
- 1 tablespoon flour
- Salt & pepper to taste
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
Instructions
- Mince the garlic and halve the cherry tomatoes.
- In a large pan over medium heat, warm olive oil and sauté garlic until golden.
- Add cherry tomatoes and salt; cook until softened.
- Pour in grape juice; let simmer for 5 minutes.
- Stir in chili flakes and tomato paste; combine well.
- Add heavy cream and flour slurry; mix until thickened.
- Fold in cooked rigatoni and season with smoked paprika, garlic powder, salt, and pepper.
- Simmer briefly before serving hot.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 250g)
- Calories: 520
- Sugar: 6g
- Sodium: 600mg
- Fat: 34g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 120mg