Creamy Tomato Garlic Pasta (Printer-friendly)
Luscious pasta with tomato, garlic, and cream in 30 minutes
# What you'll need:
→ Pasta
01 - 12 ounces penne or fettuccine pasta
→ Sauce Base
02 - 2 tablespoons olive oil
03 - 4 large garlic cloves, minced
04 - 1 small onion, finely chopped
→ Tomato Mixture
05 - 1 can (14 ounces) crushed tomatoes
06 - 2 tablespoons tomato paste
07 - 1 teaspoon sugar
08 - 1 teaspoon dried oregano
09 - 1/2 teaspoon 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 - Additional grated Parmesan cheese for serving
# Method:
01 - Bring a large pot of generously salted water to a rolling boil. Cook the pasta according to package directions until al dente, then reserve 1/2 cup of the starchy cooking water before draining.
02 - Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3 to 4 minutes until translucent and softened.
03 - Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it brown or burn.
04 - Add the tomato paste and stir continuously for 1 minute to deepen its flavor and caramelize slightly.
05 - Pour in the crushed tomatoes along with sugar, dried oregano, and red pepper flakes. Season with salt and pepper. Simmer uncovered over medium-low heat for 8 to 10 minutes, stirring occasionally until slightly thickened.
06 - Reduce heat to low. Stir in the heavy cream and grated Parmesan cheese. Cook for 2 minutes, allowing the cheese to melt completely and the sauce to become silky and smooth.
07 - Add the drained pasta directly into the skillet. Toss thoroughly to coat every piece, adding the reserved pasta water a little at a time as needed to achieve a velvety, clinging consistency.
08 - Plate the pasta immediately while hot. Top with torn fresh basil leaves and a generous sprinkle of extra Parmesan cheese.
# Expert Tips:
01 -
- The sauce comes together faster than you can boil water and set the table
- That perfect balance of tangy tomato and rich cream keeps everyone coming back for seconds
02 -
- The sauce will look too thin when you first add the cream but it thickens as it coats the pasta
- Adding cream to a very hot sauce can cause it to separate, so reduce the heat first
03 -
- Room temperature cream incorporates more smoothly than cold straight from the fridge
- Grate your Parmesan from a wedge instead of buying pre grated for better melting