Roasted Garlic Pasta Sauce (Printable Version)

Creamy sauce with roasted garlic bulbs, onions, tomatoes, and fresh basil. A silky, aromatic Italian classic.

# What You 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)

# How-to Steps:

01 - Preheat the oven to 400°F. Slice the tops off the garlic bulbs to expose the cloves. Place each bulb on a piece of foil, drizzle with olive oil, and wrap tightly.
02 - Roast the garlic bulbs in the oven for 35–40 minutes until golden and soft. Allow to cool slightly.
03 - Squeeze the roasted garlic cloves from their skins into a bowl and mash to a paste.
04 - Meanwhile, cook the pasta in salted boiling water according to package instructions. Reserve 1/2 cup of pasta water before draining.
05 - In a large skillet, heat 2 tbsp olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
06 - Stir in the mashed roasted garlic and cook for 1 minute until fragrant.
07 - Add the diced tomatoes, basil, salt, pepper, and red pepper flakes (if using). Simmer for 8–10 minutes to blend flavors.
08 - Stir in the butter and cream. Simmer for 2 minutes, then add the Parmesan cheese.
09 - Toss the cooked pasta into the sauce, adding reserved pasta water as needed for creaminess.
10 - Serve immediately, garnished with extra basil and Parmesan.

# Expert Advice:

01 -
  • Roasting garlic transforms it into something sweet and spreadable, with none of the harshness you expect.
  • The sauce comes together in one skillet, so cleanup is easier than you think.
  • It tastes like you spent hours on it, but most of the time is just the oven doing the work.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Don't skip wrapping the garlic tightly in foil or it will dry out and burn instead of getting sweet and soft.
  • Reserve that pasta water before draining; it's the secret to a sauce that clings instead of pooling at the bottom of the bowl.
  • Taste the sauce before adding all the salt, because Parmesan is salty and you don't want to overdo it.
03 -
  • Use a potato masher or the back of a fork to mash the roasted garlic if you want a chunkier texture in the sauce.
  • If the sauce breaks or looks oily, whisk in a tablespoon of pasta water off the heat to bring it back together.
  • Always taste the dish just before serving and adjust the salt, pepper, or Parmesan to your liking.
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