Creamy Tomato Garlic Pasta (Printable)
Luscious pasta with ripe tomatoes, garlic, and velvety cream sauce
# What You'll 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 can crushed tomatoes
06 - 2 tbsp tomato paste
07 - 1 tsp sugar
08 - 1 tsp dried oregano
09 - 1/2 tsp red pepper flakes
→ Cream & Cheese
10 - 1/2 cup heavy cream
11 - 1/2 cup grated Parmesan cheese
12 - Salt and freshly ground black pepper to taste
→ Garnish
13 - Fresh basil leaves, torn
14 - Extra Parmesan cheese for serving
# Step-by-step:
01 - Bring a large pot of salted water to a rolling boil. Cook pasta according to package directions until al dente, then reserve 1/2 cup pasta water before draining.
02 - Heat olive oil in a large skillet over medium heat. Add chopped onion and cook 3-4 minutes until translucent and fragrant.
03 - Stir in minced garlic and cook for 1 minute until just fragrant, being careful not to burn.
04 - Add tomato paste and stir constantly for 1 minute to deepen flavor and remove raw taste.
05 - Pour in crushed tomatoes, sugar, oregano, and red pepper flakes. Season generously with salt and pepper. Simmer uncovered 8-10 minutes until slightly thickened, stirring occasionally.
06 - Reduce heat to low. Stir in heavy cream and grated Parmesan. Cook 2 minutes until cheese melts and sauce becomes velvety smooth.
07 - Add drained pasta to the skillet. Toss thoroughly, adding reserved pasta water as needed to achieve silky consistency. Serve immediately topped with fresh basil and additional Parmesan.
# Expert Advice:
01 -
- The sauce comes together in about 15 minutes but tastes like it simmered all afternoon
- Its forgiving enough to adapt based on whats in your pantry, yet impressive enough for guests
02 -
- The cream can curdle if your sauce is boiling too vigorously when you add it, so reduce the heat first and stir gently
- That pasta water you reserved is essential, it contains starch that helps the sauce cling to every strand of pasta
03 -
- Grate your Parmesan fresh instead of using pre-grated, it melts better and tastes dramatically different
- Taste your sauce before adding cream since the dairy will mellow out the flavors