Creamy Tomato Garlic Pasta (Print Version)
Luscious pasta with ripe tomatoes and aromatic garlic in a velvety cream sauce. Ready in 30 minutes.
# 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
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 rolling boil. Add pasta and cook according to package directions until al dente. Reserve 1/2 cup of the starchy pasta water before draining thoroughly.
02 - While pasta cooks, heat olive oil in a large skillet over medium heat. Add chopped onion and sauté for 3-4 minutes until translucent and softened.
03 - Stir in minced garlic and cook for 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 develop its flavor and caramelize slightly.
05 - Pour in crushed tomatoes, sugar, dried oregano, and red pepper flakes if using. Season generously with salt and pepper. Simmer uncovered over medium-low heat for 8-10 minutes, stirring occasionally until sauce thickens slightly.
06 - Reduce heat to low. Stir in heavy cream and grated Parmesan cheese. Cook for 2 minutes, allowing the cheese to melt and the sauce to become velvety and creamy.
07 - Transfer drained pasta into the sauce, tossing vigorously to coat. Add reserved pasta water a tablespoon at a time if needed to achieve silky consistency. Serve immediately topped with torn fresh basil leaves and additional grated Parmesan.
# Expert Tips:
01 -
- The cream transforms ordinary tomato sauce into something restaurant worthy in minutes
- It comes together faster than delivery and tastes infinitely better
02 -
- Adding cream to boiling sauce will cause it to separate and break, lower the heat first
- Pasta water is the difference between sauce that slides off and sauce that clings
03 -
- Room temperature cream incorporates more smoothly than cold from the fridge
- Grate your own Parmesan because pre grated resists melting