Creamy Tomato Garlic Pasta (Printable)
Tender penne tossed in velvety tomato-garlic cream sauce. Ready 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 - 1 can (14 oz) crushed tomatoes
06 - 2 tbsp tomato paste
07 - 1 tsp sugar
08 - 1 tsp dried oregano
09 - 1/2 tsp red pepper flakes (optional)
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 Make It:
01 - Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain.
02 - While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the onion and sauté for 3-4 minutes until translucent.
03 - Stir in the garlic and cook for 1 minute until fragrant.
04 - Add tomato paste and cook for 1 minute, stirring to develop flavor.
05 - Pour in the crushed tomatoes, sugar, oregano, and red pepper flakes (if using). Season with salt and pepper. Simmer uncovered for 8-10 minutes, stirring occasionally.
06 - Reduce heat to low. Stir in the cream and Parmesan cheese. Cook for 2 minutes, allowing the sauce to become creamy.
07 - Toss the drained pasta into the sauce, adding reserved pasta water as needed to reach the desired consistency. Mix well until pasta is coated. Serve hot, garnished with fresh basil and extra Parmesan.
# Expert Advice:
01 -
- The sauce comes together in 20 minutes but tastes like it simmered all afternoon
- That hit of cream transforms ordinary tomato sauce into something restaurant worthy
02 -
- The cream can curdle if the sauce is too hot so reduce that heat first
- Reserved pasta water is your secret weapon for silky sauce consistency
03 -
- Let the tomato paste cook in the oil first for deeper umami flavor
- Finish with a splash more pasta water right before serving if needed