Begin by prepping your ingredients to ensure a smooth cooking experience. Mince about four garlic cloves and halve two cups of cherry tomatoes.

In a large skillet, heat three tablespoons of olive oil over medium-high heat. Add the minced garlic along with a pinch of salt and sauté for about five minutes until golden and fragrant.

Incorporate the halved cherry tomatoes into the skillet, season with salt and sauté for about 10 to 15 minutes until softened.

Deglaze the pan with half a cup of dry white wine, letting it reduce slightly for about five minutes.

Stir in a teaspoon of chili flakes and two tablespoons of tomato paste, allowing to bubble gently for a minute or two.

Add one cup of heavy cream, then a slurry made by mixing two tablespoons of flour with water, stirring to thicken the sauce.

Once thickened, mix in a handful of chopped parsley, a teaspoon of smoked paprika, and garlic powder. Adjust seasoning with salt and pepper.

Fold in your cooked rigatoni pasta, letting everything simmer together briefly.

Cover and let the pasta rest for about five minutes, then garnish with freshly grated Parmesan and parsley before serving.