Begin by mincing 4 to 5 garlic cloves and halving 1 pint of cherry tomatoes. Set the minced garlic and tomatoes aside. Prepare a large pot of salted water over high heat for cooking the rigatoni pasta.

In a large pan, heat 2 tablespoons of olive oil over medium heat. Once the oil is shimmering, add the minced garlic along with a pinch of salt, and cook for about 5 minutes until golden and fragrant.

Add the halved cherry tomatoes to the pan along with a generous pinch of additional salt. Sauté for about 10-15 minutes, stirring occasionally, until the tomatoes soften and release their juices.

Pour in ½ cup of dry white wine to deglaze the pan, scraping any flavorful bits stuck to the bottom. Allow the mixture to simmer for 5 minutes until the wine reduces slightly.

Reduce the heat to low, then add 1 cup of heavy cream to the sauce. To thicken it, mix 1 tablespoon of flour with 2 tablespoons of water to create a slurry, and stir this into the sauce.

Mix in ¼ cup of chopped parsley, 1 teaspoon of smoked paprika, 1 teaspoon of garlic powder, and salt and pepper to taste into the creamy sauce. Fold in the cooked rigatoni.

Once everything is well combined and heated through, serve the creamy pasta in bowls. Garnish generously with freshly grated Parmesan cheese and a sprinkle of extra parsley.