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Creamy Tomato Garlic Pasta with velvety tomato cream sauce rigatoni penne pasta garlic rolls poached egg and fresh herbs in a white bowl

Creamy Tomato Garlic Pasta

A rich, silky one-pan pasta with slow-cooked garlic, canned tomatoes, heavy cream, and Parmesan. Ready in 30 minutes and deeply flavorful from start to finish.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz spaghetti or rigatoni
  • 3 tbsp olive oil
  • 8 cloves garlic, thinly sliced
  • 1/2 tsp red pepper flakes, optional
  • 1 can whole peeled tomatoes, 28 oz, crushed by hand
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tsp sugar
  • 1/2 cup heavy cream
  • 1/4 cup reserved pasta water
  • 1/2 cup finely grated Parmesan cheese
  • 2 tbsp unsalted butter
  • 1/4 cup fresh basil, torn

Equipment

  • Wide Skillet
  • Large Pot
  • Wooden spoon

Method
 

  1. Cook pasta in salted water until 1 minute shy of al dente, reserving pasta water before draining.
  2. Saute sliced garlic in olive oil over low heat for 4 to 5 minutes until pale golden.
  3. Add red pepper flakes, then crushed tomatoes, salt, pepper, and sugar. Simmer 10 to 12 minutes.
  4. Stir in cream, then add drained pasta and pasta water. Toss over low heat until coated.
  5. Finish off heat with butter and Parmesan, stir until glossy, and top with fresh basil.

Notes

  • Keep garlic on low heat to prevent burning and bitterness.
  • Always reserve pasta water before draining.
  • Add butter and Parmesan off the heat for a smooth, glossy finish.
  • Reheat gently with a splash of water or cream to loosen the sauce.