Description
This Roasted Garlic Pasta Sauce is a creamy and flavorful Italian-inspired sauce highlighting sweet roasted garlic, fresh basil, and Parmesan cheese, paired perfectly with tender pasta. Ideal for a comforting vegetarian meal, this easy-to-make sauce brings out deep, mellow garlic flavors complemented by a touch of heat from red pepper flakes and richness from heavy cream and butter.
Ingredients
Scale
Vegetables
- 3 large whole garlic bulbs
- 1 medium yellow onion, finely chopped
- 1 can (14 oz) diced tomatoes
- 2 tbsp fresh basil, chopped (plus extra for garnish)
Dairy
- 1/4 cup heavy cream
- 2 tbsp unsalted butter
- 1/4 cup grated Parmesan cheese (plus more for serving)
Pantry
- 12 oz dried pasta (spaghetti, linguine, or fettuccine)
- 2 tbsp olive oil (plus extra for drizzling)
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 1/2 tsp crushed red pepper flakes (optional)
Instructions
- Prepare Oven and Roast Garlic: Preheat the oven to 400°F (200°C). Slice the tops off the garlic bulbs to expose the cloves, place each bulb on foil, drizzle with olive oil, and wrap tightly. Roast for 35 to 40 minutes until the garlic is golden brown and soft. Let cool slightly before handling.
- Mash Roasted Garlic: Squeeze the softened roasted garlic cloves out of their skins into a small bowl and mash into a smooth paste using a fork or spoon.
- Cook Pasta: Bring a large pot of salted water to a boil. Cook the dried pasta according to package instructions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta well.
- Sauté Onion and Garlic: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onion and sauté until translucent and softened, approximately 5 minutes. Stir in the mashed roasted garlic paste and cook for 1 minute until fragrant.
- Simmer Sauce: Add the canned diced tomatoes, chopped fresh basil, salt, freshly ground black pepper, and crushed red pepper flakes if using. Reduce the heat and let the sauce simmer gently for 8 to 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Incorporate Dairy: Stir in the unsalted butter and heavy cream, allowing the sauce to simmer for another 2 minutes. Then add the grated Parmesan cheese and mix until fully combined and creamy.
- Combine Pasta and Sauce: Add the cooked pasta to the sauce, tossing gently to coat evenly. Gradually add the reserved pasta water as needed to reach your desired sauce creaminess and consistency.
- Serve: Serve the pasta immediately garnished with extra chopped basil and a sprinkle of Parmesan cheese. Drizzle with a little olive oil if desired for added richness.
Notes
- Roasting garlic mellows its flavor making the pasta sauce rich and sweet without harshness.
- Reserve pasta water adds starch to loosen the sauce and help it cling to the pasta.
- Red pepper flakes are optional but add a nice subtle heat.
- Use freshly grated Parmesan for the best melting and flavor.
- This sauce pairs well with spaghetti, linguine, or fettuccine noodles.
- Leftover sauce can be refrigerated for up to 3 days and reheated gently.
