Cook the rigatoni

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

Soften the garlic

• Heat the olive oil in a frying pan over medium heat.
• Add the garlic and cook until fragrant, without browning.

Cook the cherry tomatoes

• Add the cherry tomatoes and tomato paste.
• Season with salt and pepper and cook until the tomatoes soften and release their juices, pressing them lightly.

Make it creamy

• Pour in the heavy cream and stir.
• Simmer gently until the sauce thickens slightly.

Combine and serve

• Add the drained rigatoni to the pan and toss to coat, loosening with a splash of pasta water if needed.
• Serve immediately with extra pepper.