Creamy Tomato Garlic Pasta (Printable)
Luscious pasta with ripe tomatoes, garlic, and cream creates an irresistibly smooth sauce perfect for any occasion.
# What You'll Need:
→ Pasta
01 - 12 oz penne or fettuccine
→ Sauce
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
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
# How-To Steps:
01 - Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package directions. Reserve 1/2 cup of pasta water before draining.
02 - Heat olive oil in a large skillet over medium heat. Add chopped onion and cook for 3-4 minutes until translucent. Add minced garlic and cook for 1 minute until fragrant.
03 - Stir in tomato paste and cook for 1 minute. Pour in crushed tomatoes, sugar, oregano, and red pepper flakes. Season with salt and pepper. Simmer uncovered for 8-10 minutes, stirring occasionally.
04 - Reduce heat to low. Stir in heavy cream and Parmesan cheese. Cook for 2 minutes until sauce becomes smooth and creamy.
05 - Add drained pasta to the skillet, tossing to coat. Add reserved pasta water as needed to achieve desired consistency. Serve hot, garnished with fresh basil and additional Parmesan.
# Expert Suggestions:
01 -
- It comes together faster than ordering delivery and tastes infinitely better
- The sauce transforms simple ingredients into something restaurant worthy
- Leftovers somehow taste even more delicious the next day
02 -
- Cold cream can curdle when added to hot sauce so let it sit on the counter while you prep
- The sauce thickens as it stands so don't reduce it too much in the pan
- Pasta continues cooking in the hot sauce so remove it from boiling water just before al dente
03 -
- Reserve more pasta water than you think you need it's your safety net for perfect sauce consistency
- Grate your Parmesan from a wedge if possible the pre grated stuff has anti caking agents that affect melting