Begin by mincing 4-5 garlic cloves and halving about 1 pint of cherry tomatoes. Set these aside for later.

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add minced garlic with a pinch of salt and sauté for 3-5 minutes until golden.

Add halved cherry tomatoes to the skillet, sprinkle with salt, and cook for 10-15 minutes until softened and bursting.

Pour in ½ cup of dry white wine, scrape the skillet, and let it simmer for 5 minutes. Stir in chili flakes and 2 tablespoons of tomato paste.

Reduce heat to low, add 1 cup of heavy cream, and create a slurry with 1 tablespoon of flour. Mix into the sauce and let simmer for 5-10 minutes.

Stir in chopped parsley, ½ teaspoon smoked paprika, garlic powder, and salt & pepper. Fold in the cooked rigatoni.

Let the pasta rest in the skillet for 5 minutes to merge flavors while keeping the heat low.

Plate the pasta and garnish with grated Parmesan, extra parsley, and cracked pepper before serving.