Creamy Tomato Garlic Pasta Recipe

Creamy Tomato Garlic Pasta is one of those dinners that feels special but is honestly very simple to make. It has sweet tomatoes, lots of garlic, and a creamy sauce that coats every piece of pasta.

I love making this on weeknights when I want something comforting but still quick. It feels like a sit down restaurant meal, but it comes together right in my small Raleigh kitchen without much fuss.

Why You’ll Love This Creamy Tomato Garlic Pasta Recipe?

1. It uses simple pantry ingredients.
2. Ready in about 35 minutes.
3. The sauce feels rich but is easy to make.
4. Great way to use up cherry tomatoes.
5. Feels fancy but is very budget friendly.
6. Makes delicious leftovers for lunch.

What Kind of Pasta Should I Use?

This recipe uses rigatoni, and I think that is a great choice. The ridges and hollow center hold onto the creamy sauce really well.

If you do not have rigatoni, penne or ziti will also work. Even spaghetti can be used in a pinch.

Just make sure to cook the pasta al dente. That means it should still have a little bite to it. It will finish cooking in the sauce.

Options for Substitutes

• No heavy cream? You can use a dairy free alternative milk as a 1 to 1 swap.
• If you do not have dry white wine, use a splash of extra broth with a squeeze of lemon.
• Fresh basil can be used instead of parsley.
• Crushed red pepper works if you do not have chili flakes.
• Any short pasta shape will work if rigatoni is not available.

Watch Out for These Mistakes While Cooking

1. Do not brown the garlic too much. Golden is perfect. Burned garlic can taste bitter.
2. Let the tomatoes cook down fully. They should soften and release their juices before moving to the next step.
3. Whisk the flour with water before adding it to the sauce. This helps avoid lumps.
4. Do not overcook the pasta. Keep it slightly firm so it holds up in the creamy sauce.

What to Serve With Creamy Tomato Garlic Pasta?

This pasta pairs nicely with:

• A simple green salad
• Garlic bread
• Roasted broccoli
• Steamed green beans
• A small bowl of soup on a cooler night

It is filling on its own, but a light side makes it feel complete.

Storage Instructions

1. Store leftovers in an airtight container in the refrigerator for up to 3 days.
2. Reheat gently on the stovetop over low heat. Add a splash of milk or water to loosen the sauce if needed.
3. You can microwave it in short intervals, stirring in between, until warmed through.
4. Freezing is not ideal because creamy sauces can change texture, but it can be done if needed.

How To Make Creamy Tomato Garlic Pasta?

Ingredients

• 8 garlic cloves, minced
• 3 cups cherry tomatoes, halved
• 4 tablespoon olive oil
• 1 cup dry white wine
• 1 teaspoon white sugar
• 1 teaspoon chili flakes
• 2 tablespoon tomato paste
• 2 cups heavy cream or the alt milk (1:1 swap)
• 1 tablespoon flour
• ½ cup chopped parsley
• 8 oz rigatoni pasta, cooked al dente
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon sugar
• Salt & pepper to taste
• Freshly grated Parmesan, optional

Instructions

Step 1:
Mince the garlic and slice the cherry tomatoes in half so everything is ready to go.

Step 2:
Heat 4 tablespoons of olive oil in a large pan over medium heat. Add the minced garlic and ½ teaspoon of salt. Cook for about 5 minutes, stirring often, until the garlic is golden and fragrant.

Step 3:
Add the halved cherry tomatoes and another ½ teaspoon of salt. Cook for 10 to 15 minutes, stirring now and then, until the tomatoes soften and release their juices.

Step 4:
Pour in the dry white wine and let it simmer for about 5 minutes. Stir in the chili flakes and tomato paste. Mix well until everything is combined.

Step 5:
Add the heavy cream and stir. In a small bowl, whisk the flour with 2 tablespoons of water until smooth. Slowly pour this mixture into the sauce while stirring. Let the sauce cook for 5 to 10 minutes, stirring occasionally, until it thickens.

Step 6:
Stir in the chopped parsley, smoked paprika, garlic powder, and salt and pepper to taste. Add the cooked rigatoni and gently stir to coat the pasta in the sauce. Keep the pasta al dente so it does not overcook.

Step 7:
Let everything simmer together for about 5 minutes. Remove from heat, cover with a lid, and let it rest for 5 minutes so the flavors come together.

Step 8:
Serve warm with freshly grated Parmesan, extra parsley, and a sprinkle of black pepper on top.

Creamy Tomato Garlic Pasta Recipe

Creamy Tomato Garlic Pasta is a rich and comforting pasta dish made with cherry tomatoes, garlic, and a smooth cream sauce. It comes together quickly and uses simple ingredients you likely already have.

This is a wonderful weeknight dinner when you want something cozy and satisfying without spending hours in the kitchen.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 30 minutes mins

Total Time 35 minutes mins

Servings: 4

Calories: 790

Ingredients Method

Ingredients

  

• 8 garlic cloves minced
• 3 cups cherry tomatoes halved
• 4 tablespoon olive oil
• 1 cup dry white wine
• 1 teaspoon white sugar
• 1 teaspoon chili flakes
• 2 tablespoon tomato paste
• 2 cups heavy cream or the alt milk 1:1 swap
• 1 tablespoon flour
• ½ cup chopped parsley
• 8 oz rigatoni pasta cooked al dente
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon sugar
• Salt & pepper to taste
• Freshly grated Parmesan optional

Method

 

1. Mince the garlic and slice the cherry tomatoes in half so everything is ready to go.
2. Heat 4 tablespoons of olive oil in a large pan over medium heat. Add the minced garlic and ½ teaspoon of salt. Cook for about 5 minutes, stirring often, until the garlic is golden and fragrant.
3. Add the halved cherry tomatoes and another ½ teaspoon of salt. Cook for 10 to 15 minutes, stirring now and then, until the tomatoes soften and release their juices.
4. Pour in the dry white wine and let it simmer for about 5 minutes. Stir in the chili flakes and tomato paste. Mix well until everything is combined.
5. Add the heavy cream and stir. In a small bowl, whisk the flour with 2 tablespoons of water until smooth. Slowly pour this mixture into the sauce while stirring. Let the sauce cook for 5 to 10 minutes, stirring occasionally, until it thickens.
6. Stir in the chopped parsley, smoked paprika, garlic powder, and salt and pepper to taste. Add the cooked rigatoni and gently stir to coat the pasta in the sauce. Keep the pasta al dente so it does not overcook.
7. Let everything simmer together for about 5 minutes. Remove from heat, cover with a lid, and let it rest for 5 minutes so the flavors come together.
8. Serve warm with freshly grated Parmesan, extra parsley, and a sprinkle of black pepper on top.

Nutritional Information

Note: Nutritional values are approximate and may vary depending on ingredient size, quality, brand, location, and the proportions used. All nutritional information is calculated on a per-serving basis.

If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Emma Parker

I’m Emma Parker, the writer and founder behind Emma’s Home Guide. This blog was created to share practical ideas, honest experiences, and helpful guidance for everyday living. My goal is to make home life feel easier, warmer, and more enjoyable, without pressure or perfection.