Cook the pasta

• Bring a large pot of salted water to a boil.
• Cook the rigatoni until al dente, then drain, reserving a little pasta water.

Start the tomato garlic base

• Heat the olive oil in a large pan over medium heat.
• Add the 8 minced garlic cloves and cook until fragrant, about 1 minute.
• Add the cherry tomatoes and cook until they burst and release their juices.

Deglaze with wine

• Pour in the white wine and scrape the bottom of the pan to deglaze.
• Let the wine reduce slightly.

Balance the sauce

• Add a little sugar to the tomato sauce to balance out the natural acidity of the tomatoes.
• Season with salt and black pepper.

Make it creamy

• Pour in the heavy cream and stir to combine.
• Add the freshly chopped parsley.

Simmer and thicken

• Let the sauce simmer and thicken, stirring occasionally.

Combine and serve

• Add the al dente rigatoni to the sauce and toss to coat.
• Serve immediately, topped with extra parsley if you like.