Mince the garlic and slice the cherry tomatoes in half so everything is ready to go.
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.
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.
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.
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.
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.
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.
Serve warm with freshly grated Parmesan, extra parsley, and a sprinkle of black pepper on top.
