Creamy Tomato Garlic Pasta (Printable Version)
Velvety pasta with ripe tomatoes, garlic, and cream for an irresistibly smooth sauce.
# What You 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
→ Cream Elements
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 for serving
# How-To:
01 - Cook pasta in large pot of salted boiling water until al dente per package directions. Reserve 1/2 cup pasta water before draining.
02 - Heat olive oil in large skillet over medium heat. Add onion and cook 3-4 minutes until translucent.
03 - Stir in minced garlic and cook 1 minute until fragrant, being careful not to burn.
04 - Add tomato paste and stir constantly for 1 minute to develop depth of flavor.
05 - Pour in crushed tomatoes, sugar, oregano, and red pepper flakes. Season with salt and pepper. Simmer uncovered 8-10 minutes, stirring occasionally.
06 - Reduce heat to low. Stir in heavy cream and Parmesan cheese. Cook 2 minutes until sauce becomes velvety and combined.
07 - Toss drained pasta into sauce, adding reserved pasta water as needed for desired consistency. Mix until thoroughly coated. Serve hot with fresh basil and additional Parmesan.
# Expert Tips:
01 -
- The sauce comes together in the time it takes to boil water
- That first creamy spoonful hits like a warm blanket
- Ingredients you probably have in your pantry right now
02 -
- Reserve that pasta water before draining, its liquid gold for fixing sauce consistency
- The cream can separate if the heat is too high, keep it gentle
03 -
- Grate your own Parmesan, pre grated refuses to melt properly
- Minced garlic from a jar will disappoint you, fresh is worth the effort