Pin it The first time I roasted garlic for pasta sauce, my roommate walked in and asked if I was making garlic bread. The whole apartment smelled incredible, like something expensive was happening in our tiny kitchen. I've been making this sauce ever since, mostly because it transforms raw garlic's bite into something sweet and mellow that even self-proclaimed garlic haters love.
Last winter, I made this for a friend recovering from surgery. She took two bites and actually teared up, saying it reminded her of Sunday dinners at her grandmother's house. Sometimes food does more than feed people.
Ingredients
- 3 large whole garlic bulbs: Look for tight, papery skins and no sprouting cloves, as these yield the sweetest roasted flavor
- 1 medium yellow onion, finely chopped: Yellow onions become sweeter than white ones when cooked down, adding subtle depth
- 1 (400 g) can diced tomatoes: Quality canned tomatoes work beautifully here, no need to peel fresh ones
- 2 tbsp fresh basil, chopped: Fresh basil brings brightness that dried cannot replicate, though you can substitute fresh parsley in a pinch
- 60 ml (1/4 cup) heavy cream: This creates the silky restaurant-style texture, though you can use half-and-half for a lighter version
- 30 g (2 tbsp) unsalted butter: Butter rounds out the acidity and adds luxurious mouthfeel
- 30 g (1/4 cup) grated Parmesan cheese: Use freshly grated for the best melting, pre-grated can resist blending smoothly
- 350 g dried pasta: Spaghetti, linguine, or fettuccine all work, choose whatever shape you enjoy catching sauce
- 2 tbsp olive oil: Extra virgin adds fruitiness that complements the roasted garlic beautifully
- 1/2 tsp salt and 1/4 tsp black pepper: Season gradually and taste as you go, remembering Parmesan adds saltiness
- 1/2 tsp crushed red pepper flakes: Optional, but lovely for gentle warmth that balances the cream
Instructions
- Roast the garlic:
- Preheat your oven to 200°C (400°F). Slice the tops off each garlic bulb to expose the cloves, place on foil pieces, drizzle with olive oil, and wrap tightly before roasting for 35 to 40 minutes until golden and soft.
- Prep the garlic paste:
- Let the roasted bulbs cool briefly, then squeeze the softened cloves from their skins into a bowl and mash with a fork until smooth.
- Cook the pasta:
- Boil pasta in salted water according to package directions, but crucial step: reserve 120 ml (1/2 cup) of pasta water before draining.
- Build the sauce base:
- Heat 2 tbsp olive oil in a large skillet over medium heat, sauté the chopped onion for about 5 minutes until translucent, then stir in the mashed roasted garlic and cook for just 1 minute until fragrant.
- Add tomatoes and seasonings:
- Pour in the diced tomatoes, basil, salt, pepper, and red pepper flakes if using, then simmer for 8 to 10 minutes to let the flavors meld together.
- Finish with cream and cheese:
- Stir in the butter and heavy cream, simmer for 2 minutes, then add the Parmesan and toss in the cooked pasta with reserved pasta water as needed for that perfect coating consistency.
Pin it This sauce has become my go-to for comfort dinners, especially on rainy Sundays when I want something warm but not heavy. The whole house fills with this incredible aroma that makes everyone gravitate toward the kitchen.
Making It Ahead
You can roast the garlic up to a week in advance and store it in an airtight container in the refrigerator. The roasted cloves also freeze beautifully for up to three months if wrapped well, meaning you can have the hardest part done on a lazy weekend and whip up the sauce on a busy weeknight.
Serving Suggestions
This sauce pairs wonderfully with a crisp green salad dressed simply with lemon and olive oil, plus some crusty bread to catch every last drop. A glass of Pinot Grigio or Sauvignon Blanc cuts through the cream and highlights the roasted garlic sweetness.
Easy Adjustments
For a vegan version, use coconut cream or cashew cream and skip the Parmesan or use a vegan alternative. You can also add spinach or kale during the last few minutes of simmering for extra nutrition and color.
- Double the garlic if you really love roasted flavor
- Add a splash of white wine with the tomatoes for brightness
- Try this sauce over roasted vegetables or grilled chicken too
Pin it There is something deeply satisfying about turning humble ingredients into something this comforting. Hope this recipe finds its way into your regular rotation.
Recipe FAQs
- → How do I roast garlic for pasta sauce?
Slice the tops off whole garlic bulbs, drizzle with olive oil, wrap in foil, and roast at 200°C (400°F) for 35–40 minutes until golden and soft. Squeeze the cloves from their skins and mash into a paste before adding to your sauce.
- → Can I make this sauce ahead of time?
Yes, roasted garlic can be prepared up to one week in advance and stored in the refrigerator. The completed sauce also keeps well for 3–4 days when refrigerated in an airtight container.
- → What pasta shapes work best?
Long noodles like spaghetti, linguine, or fettuccine are ideal for coating evenly with this creamy sauce. The silky texture clings beautifully to these traditional Italian shapes.
- → How can I make this vegan?
Substitute heavy cream with your preferred plant-based cream alternative and either omit the Parmesan or use a vegan cheese substitute. The roasted garlic provides plenty of depth and flavor.
- → Why reserve pasta water?
The starchy pasta water helps bind the sauce to the noodles, creating a velvety texture that clings perfectly. Add it gradually while tossing until you reach your desired consistency.