Roasted Garlic Pasta Sauce (Printable Version)

Silky sauce blending roasted garlic, tomatoes, basil, and cream for a flavorful pasta experience.

# Components:

→ 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)

# Method Steps:

01 - Preheat the oven to 400°F.
02 - Slice the tops off the garlic bulbs to expose cloves, place each on foil, drizzle with olive oil, and wrap tightly.
03 - Roast the garlic in the oven for 35 to 40 minutes until golden and soft, then allow to cool slightly.
04 - Squeeze the roasted garlic cloves from their skins into a bowl and mash into a smooth paste.
05 - Boil salted water and cook pasta according to package directions. Reserve 1/2 cup pasta water before draining.
06 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
07 - Stir in the mashed garlic paste and cook for 1 minute until fragrant.
08 - Add diced tomatoes, basil, salt, black pepper, and crushed red pepper flakes if using. Simmer for 8 to 10 minutes to meld flavors.
09 - Stir in butter and heavy cream, simmer for 2 minutes, then add Parmesan cheese and stir until melted.
10 - Toss pasta with the sauce, adding reserved pasta water as needed for desired creaminess.
11 - Serve immediately, garnished with additional basil and Parmesan cheese.

# Expert Advice:

01 -
  • The roasted garlic becomes creamy and almost caramel-sweet, so you get all the flavor without the harsh bite that intimidates some people.
  • It comes together in under an hour, which means weeknight dinners that taste like you fussed way more than you actually did.
  • One pan, one pot, and you've got dinner—the kind of simplicity that feels like a small victory after a long day.
02 -
  • Don't skip wrapping the garlic bulbs tightly in foil—unwrapped garlic can dry out and turn bitter instead of sweet, which changes everything.
  • The pasta water is not optional; those starches are what help the sauce cling to every strand instead of sliding off into a pool at the bottom of the bowl.
  • Timing matters: add the basil near the end so it stays bright green and tastes fresh rather than cooked down into dark submission.
03 -
  • Make the roasted garlic a day or two ahead and store it in a covered container in the fridge—it actually deepens in flavor and saves you time when you need dinner fast.
  • Don't let the sauce simmer too aggressively once the cream goes in, because high heat can sometimes make dairy separate and break instead of becoming silky.
  • Taste as you go and adjust seasoning at the very end, because the Parmesan cheese releases salt as it melts and you don't want to oversalt by accident.
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