Creamy tomato garlic rigatoni
Creamy coconut-milk tomato sauce with garlic, cherry tomatoes, and rigatoni.
Ingredients
Creamy rigatoni tossed in a coconut milk–based tomato sauce with garlic, cherry tomatoes, white wine, and spices.
Directions
- 1
Heat olive oil in a large skillet over medium heat and bring a large pot of salted water for your pasta to a boil (cook your pasta to al dente, drain, and set aside while you make the sauce).
- 2
When the skillet is warm, add garlic and some salt.
- 3
Saute until very fragrant, about 5 minutes.
- 4
Add tomatoes and saute for about 10 minutes, stirring occasionally until all juices from tomatoes have released.
- 5
Add white wine and simmer for about 5 minutes.
- 6
Sprinkle in some red pepper flakes and add the tomato paste.
- 7
Combine very well until all the tomato paste is mixed in.
- 8
Pour in your coconut milk and stir.
- 9
In a small bowl combine your 1 tbsp of flour with 2 tbsp water.
- 10
Slowly stir this into your sauce until it thickens, cooking for about 5-10 minutes (make sure to add a little at a time, you might not need to use all of it).
- 11
Add some chopped parsley, paprika, salt, pepper, and the al dente rigatoni.
- 12
Let the pasta simmer in the sauce for 5-10 more minutes until the sauce gets to the consistency of your liking.
- 13
Garnish with more parsley, fresh parm, and a drizzle of olive oil!
- 14
Enjoy😚
