Start by mincing the garlic and slicing the cherry tomatoes in half.

Heat 4 tablespoons of olive oil in a large pan over medium heat. Add the minced garlic and half a teaspoon of salt. Sauté until the garlic becomes golden and fragrant, about 5 minutes.

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

Pour in 1 cup of dry white wine and let it simmer for about 5 minutes.

Stir in 1 teaspoon of chili flakes and 2 tablespoons of tomato paste, mixing everything well.

Pour in 2 cups of heavy cream. In a small bowl, whisk 1 tablespoon of flour with 2 tablespoons of water to create a slurry. Gradually stir this mixture into the sauce to thicken it, cooking for 5 to 10 minutes while stirring occasionally.

Add in 1/2 cup of chopped parsley, 1 teaspoon of smoked paprika, 1 teaspoon of garlic powder, and salt & pepper to taste.

Mix in the cooked rigatoni pasta, ensuring it remains al dente to avoid overcooking.

Let the pasta simmer in the sauce for an additional 5 minutes. Remove from heat, cover, and let it rest for 5 minutes.

Garnish the pasta with freshly grated Parmesan, a bit more parsley, and a sprinkle of black pepper before serving.