Roasted Garlic Pasta Sauce (Print Version)

Silky sauce combining roasted garlic, tomatoes, basil, and cream for a flavorful pasta experience.

# What You'll Need:

→ Vegetables

01 - 3 large whole garlic bulbs
02 - 1 medium yellow onion, finely chopped
03 - 1 (14 oz) can diced tomatoes
04 - 2 tbsp fresh basil, chopped (plus extra for garnish)

→ Dairy

05 - 1/4 cup heavy cream
06 - 2 tbsp unsalted butter
07 - 1/4 cup grated Parmesan cheese (plus more for serving)

→ Pantry

08 - 12 oz dried pasta (spaghetti, linguine, or fettuccine)
09 - 2 tbsp olive oil (plus extra for drizzling)
10 - 1/2 tsp salt
11 - 1/4 tsp freshly ground black pepper
12 - 1/2 tsp crushed red pepper flakes (optional)

# Steps to Follow:

01 - Set the oven temperature to 400°F.
02 - Slice the tops off the garlic bulbs to expose the cloves, place each bulb on foil, drizzle with olive oil, and wrap tightly.
03 - Place the wrapped garlic bulbs in the oven and roast for 35 to 40 minutes until golden and soft. Let cool slightly.
04 - Squeeze the softened roasted garlic cloves from their skins into a bowl and mash to form a paste.
05 - Boil pasta in salted water following package instructions. Reserve 1/2 cup of pasta water before draining.
06 - Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
07 - Incorporate the mashed roasted garlic and cook for 1 minute until aromatic.
08 - Add diced tomatoes, chopped basil, salt, black pepper, and crushed red pepper flakes if using. Simmer for 8 to 10 minutes to blend flavors.
09 - Stir in butter and heavy cream, simmer for 2 minutes. Then add grated Parmesan cheese and stir until melted.
10 - Toss the cooked pasta into the sauce, adding reserved pasta water gradually to achieve desired creaminess.
11 - Plate immediately, garnished with additional basil and Parmesan cheese.

# Additional Tips::

01 -
  • Roasted garlic turns into this silky, naturally sweet paste that tastes nothing like raw garlic—it's creamy comfort without any harshness.
  • One hour from start to table, yet it tastes like you've been simmering it all afternoon.
  • The cream blends with pasta water to create the most luxurious sauce that clings to every strand.
02 -
  • Don't skip wrapping the garlic tightly in foil—it steams gently inside and becomes soft all the way through instead of potentially burning on top.
  • Reserve your pasta water before draining; that starch is what makes the difference between a thin sauce and one that clings to every strand.
  • Add the Parmesan after the cream has cooled slightly, or it can clump up instead of melting smoothly into the sauce.
03 -
  • Garlic bulbs vary in size—if yours are particularly large, add an extra 5 minutes to the roasting time; if small, check them at 30 minutes.
  • The secret to silky sauce is constant gentle heat and patience; rushing with high temperature risks the cream curdling or the Parmesan becoming grainy.
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