Creamy Garlic Pasta Sauce
This Creamy Garlic Pasta Sauce is rich, silky, and ready in just 15 minutes. A quick Italian pasta recipe made with garlic, cream, and Parmigiano— perfect for busy weeknights or cozy dinners.
Servings: 4 servings
Ingredients
- l lb of rigatoni or penne (you could also use any long pasta like spaghetti or linguine)
- 2 whole heads garlic
- 2 Tablespoons of extra virgin olive oil
- 2 Tablespoons unsalted butter
- ½ teaspoon pepper
- 1 cup heavy cream
- 1 cup broth low sodium
- juice of one large lemon
- Zest of a lemon organic
- ½ cup grated Parmigiano Reggiano plus more to serve
- extra lemon zest to serve optional
- hot pepper flakes to serve (optional)
Instructions
Prep Garlic Bulbs
- Heat oven to 400F. Remove the loose outer layers and slice off the tops horizontally—just enough to expose the cloves. Drizzle each bulb with olive oil, wrap in foil, and roast for about 45 minutes, until the cloves are soft, golden, and caramelized.
Cool Roasted Garlic
- Let the garlic cool slightly, then squeeze the cloves onto a board. Use the back of a spoon to mash them into a smooth, fragrant paste.
Cook Pasta
- In a large pot of salted boiling water, cook the pasta until it's one minute before al dente. Reserve ½ cup of the starchy cooking pasta water. Set aside the pasta when it's ready to add to the sauce. The pasta will be added to the sauce and cook a little more.
Melt the Butter
- In a large skillet, melt the butter over medium heat.
Add the Garlic and Cream
- Whisk in the roasted garlic paste. Pour in the cream and lower the heat so it gently simmers.
Add broth
- Add in a bit of broth and stir to combine. Start with ½ cup. Season with salt. Add more if it thickens too much.
Combine Pasta and Sauce
- Add the cooked pasta directly into the pan with about ¼ cup of pasta water. Toss well and let it bubble together for a minute so the sauce coats it well.
Spice it up
- Add on some crushed red pepper flakes (if you're using them)and a drizzle of olive oil. Stir to combine.
Incorporate Lemon and Parmigiano
- Add the lemon juice and zest, then slowly whisk in the Parmigiano, letting each addition melt smoothly before adding more. Let it simmer for a couple of minutes until slightly thickened and glossy.
Garnish and Serve
- Serve immediately. If you like, finish with a sprinkle of lemon zest and more grated Parmigiano and a crack of black pepper. ENJOY!!
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Notes
- Garlic: Roasting the garlic transforms its flavor — it becomes sweet, mellow, and rich instead of sharp. If you prefer a bolder garlic taste, add a small clove of freshly minced garlic to the sauce along with the roasted paste.
- Pasta Water: Don’t skip it! The starch in the water helps the sauce cling beautifully to the pasta and gives that silky, restaurant-style texture. Try to time cooking the pasta while you make the sauce. The sauce cooks up quickly. It's best to cook pasta and add to sauce as soon as the sauce is ready.
- Consistency: The sauce thickens quickly as it cools. Keep a little extra pasta water on hand to loosen it right before serving.
- Pasta + Sauce: The pasta gets combined with the sauce while it simmers another minute or two. So it's best to cook pasta to just before it's "al dente". Mushy pasta is never good. You want to set a timer so you don't forget to check on it while it's cooking.
- Lemon: Fresh lemon juice and zest brighten up the creamy sauce, balancing the richness. Taste and adjust to your liking. It is optional. If you do not have any, you could make without.
- Cheese: Use freshly grated Parmigiano Reggiano for the best flavor and smooth melt — pre-grated cheese won’t give the same creamy result.
- Pasta Type: Rigatoni is perfect because the ridges hold the sauce, but spaghetti, linguine, or fettuccine work just as well.
- Serving Tip: This pasta is best served immediately while it’s creamy and glossy. If reheating, add a splash of cream or milk to revive the sauce.
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