Creamy Tomato Garlic Pasta (Printable view)

Velvety pasta with ripe tomatoes, garlic, and cream in 30 minutes

# 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

# Steps:

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 pasta water before draining thoroughly.
02 - While pasta cooks, warm olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3-4 minutes until translucent and softened, stirring occasionally.
03 - Stir in the minced garlic and cook for just 1 minute until fragrant, being careful not to brown or burn it.
04 - Add tomato paste to the skillet and cook for 1 minute, stirring constantly to deepen its flavor and caramelize slightly.
05 - Pour in the crushed tomatoes, then add sugar, dried oregano, and red pepper flakes if desired. Season generously with salt and pepper. Let the sauce simmer uncovered for 8-10 minutes, stirring occasionally until slightly thickened.
06 - Reduce heat to low setting. Pour in the heavy cream and sprinkle in the Parmesan cheese. Stir continuously for 2 minutes as the cheese melts and the sauce transforms into a velvety consistency.
07 - Transfer the drained pasta directly into the sauce. Add reserved pasta water a little at a time until the sauce clings beautifully to the pasta. Toss thoroughly to coat every piece. Serve immediately topped with torn fresh basil and additional grated Parmesan.

# Expert Advice:

01 -
  • The sauce comes together in under 20 minutes but tastes like it simmered all day
  • That touch of cream transforms ordinary tomato sauce into something restaurant worthy
  • It uses pantry staples you probably already have in your kitchen right now
02 -
  • Reserving pasta water is non negotiable, that starchy liquid helps the sauce cling to every piece of pasta
  • Always warm your cream before adding it to hot sauce to prevent curdling or separation
  • The sauce will continue to thicken as it sits, so do not reduce it too much in the pan
03 -
  • Grate your Parmesan fresh from a block instead of using pre grated cheese for better melting
  • Use a wooden spoon to stir the sauce, it somehow makes the kitchen feel more authentic
  • Let the pasta rest in the sauce for 2 minutes before serving to let it really soak up all that flavor

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