Creamy Tomato Garlic Pasta Recipe

Introduction

Creamy Tomato Garlic Pasta is a comforting and flavorful dish perfect for a quick weeknight dinner. With a luscious tomato sauce enriched by garlic, cream, and fresh basil, this pasta will satisfy your cravings in just 25 minutes.

Ingredients

• 12 oz rigatoni or penne pasta
• 1 tbsp olive oil
• 6 garlic cloves, minced
• 1/2 tsp red pepper flakes
• 14 oz crushed tomatoes or tomato passata
• 1/2 tsp sugar
• Salt and freshly ground black pepper to taste
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh basil
• 1 tbsp butter
• 1/4 cup reserved pasta water
• 1 dollop ricotta or burrata (optional)

Instructions

1. Step 1: Bring a large pot of salted water to a boil. Cook pasta until just al dente, reserving 1/2 cup of pasta water. Drain and set aside.
2. Step 2: In a large skillet over medium heat, heat olive oil. Add garlic and red pepper flakes, cooking for 1–2 minutes until fragrant.
3. Step 3: Add crushed tomatoes and let simmer for 6–8 minutes. Add sugar if needed. Season with salt and pepper.
4. Step 4: Lower the heat and stir in heavy cream and butter. Simmer 3–4 minutes until sauce thickens slightly.
5. Step 5: Add drained pasta to the skillet and toss with the sauce. Add reserved pasta water gradually for desired consistency.
6. Step 6: Stir in Parmesan and basil until melted and fragrant. Adjust seasoning.
7. Step 7: Plate the pasta, top with extra Parmesan, a dollop of ricotta or burrata, more basil, and cracked pepper. Serve immediately.

Tips & Variations

• Use fresh basil for the best aroma, or substitute with dried basil if fresh is unavailable.
• For a spicier kick, increase the red pepper flakes to 1 tsp.
• Swap heavy cream with half-and-half for a lighter sauce, but keep cooking time short to prevent curdling.
• Add cooked chicken or sautéed mushrooms for added protein and texture.
• Reserve pasta water carefully; it helps to loosen the sauce and bind it to the pasta.

Storage

Store leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of cream or water to revive the sauce if it has thickened.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, any short pasta like penne, fusilli, or farfalle works well with this creamy tomato sauce.

Is it possible to make this recipe vegan?

You can substitute heavy cream with coconut cream and skip the Parmesan or use a vegan cheese alternative. Use olive oil or a vegan butter substitute instead of regular butter.

Creamy Tomato Garlic Pasta Recipe

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★★★★★

4.9 from 62 reviews

This Creamy Tomato Garlic Pasta features perfectly al dente rigatoni tossed in a rich, velvety tomato and garlic sauce with a hint of heat from red pepper flakes. Enhanced with fresh basil, Parmesan cheese, and a touch of cream, this comforting Italian-inspired dish can be dressed up with creamy ricotta or burrata for an irresistible meal ready in just 25 minutes.

• Author: lina
• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pasta

• 12 oz rigatoni or penne pasta

Sauce

• 1 tbsp olive oil
• 6 garlic cloves, minced
• 1/2 tsp red pepper flakes
• 14 oz crushed tomatoes or tomato passata
• 1/2 tsp sugar
• Salt and freshly ground black pepper to taste
• 1/2 cup heavy cream
• 1 tbsp butter
• 1/4 cup reserved pasta water

Finishing Touches

• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh basil
• 1 dollop ricotta or burrata (optional)

Instructions

1. Cook the pasta: Bring a large pot of salted water to a boil. Add the rigatoni or penne pasta and cook until just al dente, about 8–10 minutes. Reserve 1/2 cup of the pasta cooking water before draining the pasta and setting it aside.
2. Sauté garlic and spices: In a large skillet over medium heat, heat 1 tablespoon olive oil. Add the minced garlic and 1/2 teaspoon red pepper flakes, cooking for 1 to 2 minutes until fragrant but not browned to avoid bitterness.
3. Simmer the tomato sauce: Pour in 14 oz crushed tomatoes or tomato passata and bring to a simmer. Cook uncovered for 6 to 8 minutes to allow the sauce to thicken and the flavors to meld. Add 1/2 teaspoon sugar if needed to balance acidity and season with salt and freshly ground black pepper to taste.
4. Add cream and butter: Lower the heat and stir in 1/2 cup heavy cream and 1 tablespoon butter. Let the sauce simmer gently for 3 to 4 minutes until it thickens slightly and becomes creamy.
5. Combine pasta and sauce: Add the drained pasta to the skillet with the sauce. Toss to coat evenly, adding the reserved 1/4 cup pasta water gradually to achieve your desired sauce consistency and ensure the pasta is well dressed.
6. Finish with cheese and basil: Stir in 1/4 cup grated Parmesan cheese and 1/4 cup chopped fresh basil until the cheese melts and the basil releases its aroma. Adjust seasoning with additional salt and pepper if needed.
7. Plate and garnish: Serve the pasta immediately, topped with extra grated Parmesan, a dollop of ricotta or burrata cheese if desired, more fresh basil, and freshly cracked black pepper for a final touch of flavor.

Notes

• Reserve pasta water to adjust sauce consistency for a silky texture.
• The sugar helps to balance the acidity of the tomatoes but can be omitted if your tomatoes are naturally sweet.
• Use fresh garlic for the best aromatic flavor; avoid overcooking to prevent bitterness.
• Ricotta or burrata is optional but adds a luscious creaminess if available.
• Serve immediately to enjoy the sauce at its best consistency.

Keywords: creamy tomato pasta, garlic pasta, rigatoni recipe, easy Italian dinner, pasta with cream sauce, vegetarian pasta recipe, quick weeknight dinner