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Garlicky Pasta with Tomato Cream Sauce

Close-up of rigatoni pasta coated in a rich tomato cream sauce, garnished with fresh basil, served in a white bowl.
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Prepare a rich and flavorful pasta featuring a sauce made from tomatoes, heavy cream, and plenty of fresh garlic.

Ingredients

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  • 1 pound pasta (rigatoni or penne recommended)
  • 3 tablespoons olive oil
  • 6 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes (optional)
  • 2 tablespoons tomato paste
  • 1 (14.5 ounce) can crushed tomatoes
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • Salt and black pepper to taste
  • Fresh basil or parsley for garnish

Instructions

  1. Cook the pasta according to package directions until al dente. Reserve 1 cup of the starchy pasta water before draining.
  2. While the pasta cooks, heat the olive oil in a large skillet over medium heat.
  3. Add the minced garlic and red pepper flakes (if using). Cook for 1 to 2 minutes until fragrant. Do not let the garlic brown.
  4. Stir in the tomato paste and cook for 1 minute, stirring constantly.
  5. Pour in the crushed tomatoes. Bring the sauce to a simmer and cook for 5 minutes, allowing the flavors to combine.
  6. Reduce the heat to low. Stir in the heavy cream until the sauce turns a uniform pink color.
  7. Add the grated Parmesan cheese and stir until melted and smooth. Season with salt and pepper.
  8. Add the drained pasta directly to the skillet with the sauce. Toss to coat thoroughly.
  9. If the sauce seems too thick, add the reserved pasta water, a few tablespoons at a time, until you reach your desired consistency.
  10. Serve immediately, garnished with fresh herbs and extra Parmesan cheese.

Notes

  • For a deeper garlic flavor, you can roast a head of garlic separately and mash the cloves into the sauce before adding the cream.
  • Use high-quality crushed tomatoes for the best flavor in the sauce.
  • If you do not have heavy cream, half-and-half works, but the sauce will be slightly thinner.

Nutrition

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