Begin by mincing 8 garlic cloves and halving 3 cups of cherry tomatoes. Place the minced garlic in a bowl and the halved tomatoes on a cutting board for easy access.

Heat 4 tablespoons of olive oil in a large pan over medium heat. Add the minced garlic and sauté for about 5 minutes until golden and fragrant.

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

Pour in 1 cup of dry white wine to deglaze the pan, scraping up any browned bits. Let simmer for about 5 minutes.

Stir in 2 cups of heavy cream and mix 1 tablespoon of flour with a splash of water, then add to the pan. Cook for another 5-10 minutes until the sauce thickens.

Add ½ cup of chopped parsley, 1 teaspoon of smoked paprika, 1 teaspoon of garlic powder, and season with salt and pepper. Mix in the cooked rigatoni pasta.

Allow the pasta to simmer for an additional 5 minutes on low heat, then cover and let sit for 5 minutes.

Serve in bowls and garnish with freshly grated Parmesan cheese and extra parsley.