Save Last winter, my tiny apartment filled with this incredible roasting garlic smell that had my neighbor actually knocking on my door to ask what I was making. I laughed and invited her in for bowls of this creamy pasta, and we ended up sitting at my kitchen table until midnight talking about everything and nothing.
I learned this technique during a rainy weekend when I was too broke to go out to eat but craving something that felt fancy and comforting. Now it is my go-to when I want to impress someone without actually trying that hard.
Ingredients
- 3 large whole garlic bulbs: Roasting these whole cloves creates an almost sweet, caramelized flavor that you absolutely cannot get from raw garlic
- 1 medium yellow onion: Finely chopped so it practically disappears into the sauce while adding that essential savory base
- 1 (400 g) can diced tomatoes: Use good quality tomatoes here because they are the foundation of the sauce
- 2 tbsp fresh basil: Fresh basil makes such a difference compared to dried, adding this bright pop of flavor
- 60 ml heavy cream: This is what makes the sauce velvety and luxurious without being overly heavy
- 30 g unsalted butter: Adds richness and helps the sauce cling to every strand of pasta
- 30 g grated Parmesan cheese: Salty and nutty, this ties everything together
- 350 g dried pasta: Spaghetti, linguine, or fettuccine all work beautifully here
- 2 tbsp olive oil: Use this for roasting the garlic and starting your sauce base
- 1/2 tsp salt and 1/4 tsp black pepper: Season as you go, tasting as the sauce develops
- 1/2 tsp crushed red pepper flakes: Optional, but adds this nice subtle warmth that balances the cream
Instructions
- Roast the garlic:
- Preheat your oven to 200°C (400°F) and slice the tops off the garlic bulbs so each clove is exposed. Drizzle with olive oil, wrap each bulb tightly in foil, and roast for 35 to 40 minutes until the cloves are golden and soft.
- Prepare the garlic paste:
- Let the roasted bulbs cool briefly, then squeeze the soft cloves out of their skins into a bowl and mash them into a smooth paste.
- Cook the pasta:
- Boil your pasta in salted water according to the package directions, but remember to reserve about 120 ml of pasta water before draining.
- Build the sauce base:
- Heat olive oil in a large skillet over medium heat and sauté the chopped onion for about 5 minutes until translucent and fragrant.
- Add the roasted garlic:
- Stir the mashed roasted garlic into the onions and cook for just 1 minute to wake up all those incredible roasted flavors.
- Simmer with tomatoes:
- Pour in the diced tomatoes with the basil, salt, pepper, and red pepper flakes if you like some heat. Let everything simmer together for 8 to 10 minutes so the flavors can really meld.
- Make it creamy:
- Stir in the butter and cream, letting the sauce simmer for 2 more minutes before adding the Parmesan until melted and smooth.
- Combine and serve:
- Toss the cooked pasta into the sauce, adding that reserved pasta water as needed to get the perfect creamy consistency. Serve immediately with extra basil and Parmesan on top.
Save This recipe became my signature dish during my first year of teaching when I needed something comforting to come home to after long days. Students still mention it when they run into me years later.
Make It Your Own
I have discovered that adding a handful of spinach right at the end makes this feel even more like a complete meal. The spinach wilts perfectly in the hot sauce without making anything watery.
Timing Everything Right
The trickiest part is getting the roasted garlic done at the same time as the pasta water is boiling. I usually put the garlic in the oven first, then start the pasta water about 20 minutes into roasting.
Leftovers Actually Get Better
This sauce keeps beautifully in the fridge for up to three days and somehow the flavors deepen and become even more cohesive. Store any extra sauce separately from leftover pasta.
- Reheat gently with a splash of water or cream to loosen it up
- The roasted garlic freezes well if you want to double batch
- Toast extra bread to serve alongside because you will want to soak up every drop
Save There is something so deeply satisfying about taking simple ingredients and transforming them into something that feels like a hug in a bowl.
Recipe FAQs
- → How do I roast the garlic bulbs?
Slice the tops off whole garlic bulbs to expose the cloves, drizzle with olive oil, wrap tightly in foil, and roast at 200°C (400°F) for 35–40 minutes until golden and soft.
- → Can I make this sauce ahead of time?
The roasted garlic can be prepared up to 1 week in advance and stored in the refrigerator. The finished sauce also reheats beautifully—just add a splash of pasta water when warming.
- → Is there a vegan option?
Substitute heavy cream with coconut cream or cashew cream, use vegan butter, and either omit Parmesan or replace with nutritional yeast or a vegan cheese alternative.
- → What pasta shapes work best?
Long strands like spaghetti, linguine, or fettuccine let the sauce coat evenly. Fusilli or penne also work well if you prefer a shape that catches the sauce in its ridges.
- → Why save pasta water?
Starchy pasta water helps emulsify the sauce, creating a silky consistency that clings to the noodles. Add it gradually while tossing until you reach your desired creaminess.