Instructions
Step 1: Bring a large pot of salted water to a boil and cook the paccheri pasta according to package instructions until al dente.
Step 2: Reserve 1/4 cup of pasta water, then drain the pasta and set aside.
Step 3: Heat olive oil in a large skillet over medium heat.
Step 4: Add the minced garlic and cook for about 1 minute until fragrant.
Step 5: Stir in the cherry tomatoes and cook until they begin to soften and burst.
Step 6: Add the tomato paste, Italian seasoning, salt, black pepper, and red pepper flakes.
Step 7: Pour in the heavy cream and stir until the sauce becomes smooth and creamy.
Step 8: Add the Parmesan cheese and mix until melted into the sauce.
Step 9: Toss the cooked paccheri pasta into the skillet until evenly coated.
Step 10: Add a splash of reserved pasta water if needed to loosen the sauce.
Step 11: Garnish with chopped parsley and serve hot.
Storage and Reheating Tips
Store leftover pasta in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop or in the microwave with a splash of cream or milk to refresh the sauce.
Avoid overheating to prevent the cream sauce from separating.
Freezing is not recommended because cream-based sauces may lose their smooth texture after thawing.
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