Roasted Garlic Pasta Sauce (Printable)

Silky sauce with roasted garlic, tomatoes, and cream. A comforting Italian pasta dish that's vegetarian and easy to prepare.

# What You'll 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 Make It:

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 Tips:

01 -
  • Roasted garlic loses its bite and becomes buttery and mild, perfect for anyone who thinks they don't like garlic.
  • The sauce comes together in about an hour, most of which is hands-off roasting time.
  • One bowl of mashed roasted garlic creates a sauce so creamy and rich it feels indulgent, not heavy.
02 -
  • Don't skip wrapping the garlic in foil during roasting—without it, the outer cloves dry out and the flavor becomes harsh instead of sweet.
  • Reserve that pasta water before you drain; it's the secret to making the sauce cling to the noodles instead of sliding off.
  • Fresh Parmesan grated at home melts smoothly into the sauce, while pre-shredded versions sometimes turn grainy because of the anti-caking additives.
03 -
  • If your sauce breaks or looks separated after adding cream, don't panic—just add a splash of pasta water and whisk gently over low heat until it comes back together.
  • The sauce can be made completely ahead and gently reheated with a little extra pasta water, making this perfect for feeding a crowd without stress.
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