Begin by mincing 4 garlic cloves and halving 2 cups of fresh cherry tomatoes. Have your rigatoni pasta ready, about 12 ounces, cooked al dente.

In a large pan, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and a pinch of salt, stirring for about 1 minute until fragrant.

Add the halved cherry tomatoes and a sprinkle of salt. Sauté for about 10 to 15 minutes until they soften and release their juices.

Pour in ½ cup of dry white wine, scraping any browned bits from the bottom of the pan. Allow to simmer for 5 minutes.

Stir in 1 teaspoon of chili flakes and 2 tablespoons of tomato paste, mixing well to combine.

Pour in 1 cup of heavy cream, stirring gently. Mix 1 tablespoon of flour with water and add it to the pan. Cook on low heat for 5 to 10 minutes.

Stir in ¼ cup of chopped parsley, 1 teaspoon of smoked paprika, and ½ teaspoon of garlic powder. Fold in the cooked rigatoni.

Let simmer in the sauce over low heat for 5 minutes. Cover and rest off the heat for about 5 minutes.

Serve hot, garnished with freshly grated Parmesan cheese and an extra sprinkle of parsley and black pepper.