Creamy Tomato Garlic Pasta (Printable)
Luscious pasta with ripe tomatoes, garlic, and cream in a velvety 30-minute sauce.
# What You Need:
→ Pasta
01 - 12 oz penne or fettuccine
→ Sauce Base
02 - 2 tbsp olive oil
03 - 4 large garlic cloves, minced
04 - 1 small onion, finely chopped
05 - 14 oz crushed tomatoes
06 - 2 tbsp tomato paste
→ Seasonings
07 - 1 tsp sugar
08 - 1 tsp dried oregano
09 - 1/2 tsp red pepper flakes
10 - Salt and freshly ground black pepper, to taste
→ Cream & Cheese
11 - 1/2 cup heavy cream
12 - 1/2 cup grated Parmesan cheese
→ Garnish
13 - Fresh basil leaves, torn
14 - Extra Parmesan cheese
# How To Cook:
01 - Bring a large pot of salted water to a rolling boil. Add pasta and cook until al dente according to package directions. Reserve 1/2 cup of the starchy cooking water before draining thoroughly.
02 - Heat olive oil in a large skillet over medium heat. Add chopped onion and cook 3-4 minutes until translucent and softened. Add minced garlic and stir constantly for 1 minute until fragrant, being careful not to brown.
03 - Stir in tomato paste and cook for 1 minute to deepen flavor. Pour in crushed tomatoes, sugar, oregano, and red pepper flakes if using. Season generously with salt and pepper. Bring to a gentle simmer.
04 - Reduce heat to maintain a steady simmer and cook uncovered for 8-10 minutes, stirring occasionally. The sauce should thicken slightly and develop a rich, concentrated flavor.
05 - Lower heat to gentle setting. Pour in heavy cream while stirring continuously. Add grated Parmesan cheese and stir until melted and fully incorporated. Cook for 2 minutes until sauce becomes velvety smooth.
06 - Add drained pasta directly to the skillet. Toss thoroughly to coat every piece with sauce. Add reserved pasta water a tablespoon at a time if sauce appears too thick. Serve immediately topped with fresh basil and additional Parmesan.
# Expert Tips:
01 -
- The sauce strikes that perfect balance between bright tomato flavor and velvety richness
- It comes together in under 30 minutes but tastes like it simmered all afternoon
02 -
- Reserving that pasta water is not optional, it is the secret that binds sauce and pasta together into something cohesive
- Add cream at the very end and keep heat low once it goes in, or the cream can separate and ruin the texture
03 -
- Grate your own Parmesan from a block instead of buying pre grated, it melts so much better into the sauce
- Use room temperature cream rather than cold from the fridge to help it incorporate smoothly without separating