Pasta With Creamy Garlic White Sauce Or Red Sauce Recipe

Bring 4 liters (about 16 cups) of water to a rolling boil in a large pot. Add 2 tablespoons kosher salt to the water.

Add 12 oz dry pasta and cook uncovered, stirring occasionally, until al dente according to package directions (usually 8–12 minutes). Reserve 1 cup of the pasta cooking water, then drain the pasta in a colander. If desired, toss lightly with 1 teaspoon olive oil to prevent sticking.

Make the roux and garlic base

In a large skillet or sauté pan set over medium heat, melt 3 tablespoons unsalted butter. Add the 4 minced garlic cloves and sauté, stirring, for 30–45 seconds until fragrant but not browned.

Thicken

Sprinkle 3 tablespoons all-purpose flour over the butter and garlic. Cook, stirring constantly, for 1–2 minutes to remove the raw flour taste and form a blond roux.

Add milk and cream

Gradually whisk in 2 cups whole milk until smooth, then whisk in 1 cup heavy cream. Continue to cook over medium-low heat, stirring frequently, until the sauce thickens and coats the back of a spoon (about 4–6 minutes). If the sauce becomes too thick, add up to 1/2 cup reserved pasta water to loosen.

Finish and season

Stir in 3 tablespoons grated Parmesan cheese until melted. Season the sauce with 1 teaspoon salt, 1 teaspoon freshly ground black pepper, and 1/2 teaspoon red pepper flakes if using. Taste and adjust seasoning. If you want a silkier sauce, whisk in a tablespoon of the reserved pasta water.

Combine with pasta

Add the drained pasta directly to the skillet with the white sauce. Toss gently over low heat until the pasta is evenly coated, adding up to 1/2 cup reserved pasta water as needed to reach desired consistency (the sauce should cling to the pasta, not pool).

Garnish and serve

Turn off the heat, sprinkle with 2 tablespoons chopped fresh parsley and an extra tablespoon of grated Parmesan if desired. Serve immediately, offering additional grated cheese at the table.

Sauté aromatics

In a medium saucepan, heat 2 tablespoons extra-virgin olive oil over medium heat. Add the finely chopped medium onion and sauté until translucent, about 5–6 minutes. Add the 3 minced garlic cloves and cook 30–45 seconds until fragrant.

Build the sauce

Stir in 2 tablespoons tomato paste and cook 1 minute to caramelize. Add the 28 oz crushed tomatoes, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon sugar (optional), 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir to combine.

Simmer

Bring the mixture to a gentle simmer, then reduce heat to low and simmer, partially covered, for 15–20 minutes to meld flavors. Stir occasionally and mash any large tomato pieces with the back of a spoon for a smoother texture. If the sauce thickens too much, add up to 1/4 cup reserved pasta water to reach desired consistency.

Finish and combine

Taste and adjust seasoning. Stir in torn fresh basil leaves if using. Add the drained pasta to the saucepan and toss over low heat until evenly coated. If desired, stir in 1–2 tablespoons olive oil or 2 tablespoons grated cheese for extra richness.

Garnish and serve

Serve hot topped with 1/2 cup grated Parmesan or Pecorino and optional toasted pine nuts or breadcrumbs for texture. Offer additional fresh basil and cheese at the table.

If using a cooked protein (8 oz grilled chicken, shrimp, or sausage), slice or chop and gently fold into the finished pasta and sauce during the final toss so the protein warms through (about 1–2 minutes).

For a crunchy topping, sprinkle 2 tablespoons toasted pine nuts or toasted breadcrumbs over the plated pasta.