Creamy Tomato Garlic Pasta Recipe
Twirlable pasta tossed in a velvety tomato-garlic cream sauce, finished with Parmesan and basil. Cozy, quick, and weeknight-friendly.
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Servings:
Ingredients
Main Ingredients
- 12 oz dry pasta (penne or spaghetti)
- 1 tbsp extra-virgin olive oil
- 1 tbsp unsalted butter
- 0.5 cup yellow onion, finely chopped
- 3 tsp minced garlic
- 28 oz crushed tomatoes
- 0.5 tsp granulated sugar optional, balances acidity
- 0.25 tsp red pepper flakes
- 0.75 tsp kosher salt plus more for pasta water
- 0.5 tsp freshly ground black pepper
- 0.75 cup heavy cream
- 0.75 cup grated Parmesan cheese plus extra for serving
- 2 tbsp chopped fresh basil
- 0.5 cup reserved pasta cooking water as needed
Instructions
Preparation Steps
- Boil pasta in salted water until al dente. Reserve 1/2 cup pasta water, then drain.
- Warm olive oil and butter in a large skillet over medium heat.
- Soften the chopped onion until translucent, about 3–4 minutes.
- Stir in garlic and red pepper flakes; cook until fragrant, about 30 seconds.
- Pour in crushed tomatoes and sugar. Simmer 8–10 minutes to thicken. Season with salt and pepper.
- Lower heat and stir in heavy cream. Simmer gently for 2 minutes.
- Toss in cooked pasta. Add splashes of pasta water to loosen and coat evenly.
- Fold in Parmesan until silky. Finish with basil and more pepper. Serve hot with extra cheese.
Notes
Variation: Add sautéed shrimp or sliced grilled chicken for extra protein. For a lighter sauce, use half-and-half and a splash of pasta water to emulsify. Leftovers keep up to 3 days refrigerated; reheat gently with a bit of water or cream to restore silkiness.
This recipe is an original creation inspired by classic Creamy Tomato Garlic Pasta Recipe flavors. All ingredient ratios and instructions are independently developed.