This creamy tomato garlic pasta features a smooth, rich tomato cream sauce infused with fresh garlic and finished with Parmesan for the perfect balance of cozy and bold flavor. Ready in about 30 minutes, this easy pasta recipe uses simple pantry ingredients and delivers a restaurant-style meal that’s creamy without being heavy—ideal for busy weeknights or relaxed dinners at home.
Ingredients
- 12 ounces pasta penne, rigatoni, or fettuccine
- 2 tablespoons olive oil
- 4 –5 cloves garlic finely minced
- 1½ cups crushed tomatoes or tomato passata
- ¾ cup heavy cream
- 1 teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes optional
- ½ teaspoon salt adjust to taste
- ¼ teaspoon black pepper
- ½ cup freshly grated Parmesan cheese
- 1 tablespoon butter optional
- ½ cup reserved pasta water as needed
- ½ teaspoon sugar optional, to balance acidity
Instructions
- Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve 1 cup of pasta water, then drain.
- While pasta cooks, heat olive oil in a wide skillet over medium-low heat.
- Add garlic and cook for 30–60 seconds, stirring constantly until fragrant (do not brown).
- Stir in crushed tomatoes, Italian seasoning, salt, black pepper, and red pepper flakes if using.
- Simmer uncovered for 8–10 minutes, stirring occasionally.
- Lower heat and slowly stir in heavy cream until smooth.
- Add Parmesan cheese and stir until fully melted and silky.
- Add cooked pasta and toss to coat.
- Use reserved pasta water a little at a time to adjust sauce consistency.
- Remove from heat, stir in butter if using, and rest for 2–3 minutes before serving.
Notes
- Keep heat low when cooking garlic to avoid bitterness.
- Add cream slowly to prevent separation.
- If sauce tastes acidic, add a pinch of sugar or extra cream.
- Freshly grated Parmesan melts best and gives the smoothest sauce.