In a large pot, bring salted water to a rolling boil and add 8 ounces of rigatoni pasta. Cook according to package instructions until al dente, usually around 10-12 minutes. Once done, drain and set aside while reserving a cup of pasta water for later.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 8 cloves of minced garlic and a pinch of salt, sautéing for about 5 minutes until the garlic is golden and fragrant.

Toss in 3 cups of halved cherry tomatoes and season with a bit more salt. Continue cooking for about 10 to 15 minutes, stirring gently until the tomatoes have softened and released their juices.

Add 1 cup of dry white wine to the skillet, stirring to deglaze and bring out the flavors. Let it simmer for about 5 minutes.

Mix in 2 tablespoons of tomato paste along with 1 teaspoon of chili flakes for added heat. Cook for another 2-3 minutes.

Pour in 2 cups of heavy cream, stirring gently to combine. In a small bowl, whisk together 1 tablespoon of all-purpose flour and 2 tablespoons of water to create a slurry. Gradually mix this into the sauce.

Sprinkle in 1 teaspoon of smoked paprika and 1 teaspoon of garlic powder, mixing well. Add the cooked rigatoni to the sauce, folding gently to coat the pasta thoroughly.

Finally, remove the skillet from heat and garnish your Creamy Tomato Garlic Pasta with ½ cup of chopped parsley and optional freshly grated Parmesan cheese. Serve warm.