Start by mincing the garlic and halving the cherry tomatoes. Gather all your other ingredients.

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté gently for 2-3 minutes until golden.

Toss in the halved cherry tomatoes and season with salt. Cook for 10-15 minutes, stirring occasionally.

Pour in the dry white wine to deglaze the pan, simmer for 5 minutes, then stir in chili flakes and tomato paste.

Reduce heat to low and add the heavy cream, stirring gently. Mix in a slurry of flour and water to thicken the sauce.

Mix in the chopped parsley, smoked paprika, and garlic powder, adjusting seasoning with salt and pepper to taste.

Add cooked rigatoni to the skillet and mix until thoroughly coated, simmering for an additional 5 minutes.

Serve warm, garnishing with freshly grated Parmesan and additional parsley.