👩🍳 Instructions
1
Bring a large pot of salted water to a boil. Cook 12 oz rigatoni until al dente according to package directions. Reserve 1 to 1 1/2 cups pasta water, then drain and set aside.
2
Heat 2 tbsp olive oil in a large skillet over medium-high heat. Place halved cherry tomatoes cut-side down and let blister for 2–3 minutes without stirring.
3
Move the tomatoes to one side, add 1 tbsp olive oil and the minced garlic. Cook garlic for 30–45 seconds until fragrant, then stir with the tomatoes and cook another minute.
4
Deglaze the pan with 1/4 cup dry white wine, scraping up any browned bits. Let the wine reduce by half.
5
Stir in 1 tbsp tomato paste and cook for 1–2 minutes to deepen the flavor. Reduce heat to medium-low and pour in 1/2 cup heavy cream. Stir until the sauce thickens slightly.
6
Season the sauce with 1/2 tsp smoked paprika, 1/4 tsp red pepper flakes, salt, and pepper. Taste and adjust seasoning.
7
Add the drained pasta to the skillet and toss, adding reserved pasta water a splash at a time until the sauce coats the pasta evenly. Stir in chopped parsley.
8
Serve immediately with grated Parmesan and extra red pepper flakes if desired.
