Bring a large pot of salted water to a boil. Add rigatoni pasta and cook until al dente, about 8-10 minutes. Drain and set aside.

In a deep skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 5 minutes until golden.

Add halved cherry tomatoes to the skillet, season with salt, and cook for 10-15 minutes until the tomatoes soften.

Pour in dry white wine and simmer for 5 minutes until the wine reduces.

Stir in tomato paste and heavy cream, mixing well until the sauce is creamy.

Create a slurry by mixing flour with water and whisk this into the sauce. Simmer for 5-10 minutes to thicken.

Add chopped parsley, smoked paprika, garlic powder, and season with salt and pepper. Fold in the cooked rigatoni.

Let the pasta rest in the sauce for 5 minutes, then serve warm topped with Parmesan cheese.