Begin by finely mincing the garlic cloves and halving the cherry tomatoes. Set aside the ingredients along with a large pot for boiling pasta and a skillet for your sauce.

In a large pan, heat a splash of olive oil over medium heat. Add in the minced garlic and sauté until golden and fragrant, about 5 minutes.

Introduce the halved cherry tomatoes into the pan along with a sprinkle of salt. Sauté for 10-15 minutes until they soften.

Pour in the dry white wine and let it simmer for about 5 minutes. Then, stir in chili flakes and tomato paste, ensuring a well-combined mixture.

Reduce heat and incorporate the heavy cream. Prepare a slurry with flour and water, stir it into the pan, and cook until creamy.

Stir in chopped parsley, smoked paprika, garlic powder, salt, and pepper to taste. Fold in the cooked rigatoni to coat in sauce.

Let everything simmer for an additional 5 minutes. Cover and let it sit for another 5 minutes before serving.

Serve hot, garnished with freshly grated Parmesan and an extra dash of black pepper.