Creamy Tomato Garlic Pasta with White Wine Sauce is the ultimate comfort food that comes together in under a half hour. The silky sauce clings to each noodle, delivering a burst of bright tomato and aromatic garlic. It uses pantry staples you probably already have, making it beginner‑friendly and budget‑friendly. Serve it with a simple side salad or pair it with my Creamy Herby Pasta Salad With Sausage and Greens for a complete meal.
★★★★½ 4.5 (109 reviews)
Why You'll Love Creamy Tomato Garlic Pasta with White Wine Sauce – Easy 30‑Minute Weeknight Dinner
Discover how to make Creamy Tomato Garlic Pasta with White Wine Sauce in just 30 minutes – a quick, homemade comfort food that's perfect for busy weeknights.
- Ready in 30 minutes – perfect for busy weeknights.
- Rich, restaurant‑style flavor without the hassle.
- Uses pantry staples like canned tomatoes and white wine.
- Customizable with protein or extra veggies.
Ingredients
- Linguine: Any long pasta works; gluten‑free penne is a good substitute.
- Canned crushed tomatoes: Look for no‑added‑salt varieties; fresh diced tomatoes work too.
- White wine: Use a dry Sauvignon Blanc; for a non‑alcoholic version, replace with chicken broth and a splash of lemon juice.
- Heavy cream: Half‑and‑half can be used but the sauce will be slightly thinner.
Instructions
Step 1 – Cook the pasta: Bring a large pot of salted water to a boil. Add the linguine and cook al dente according to package directions, about 9‑10 minutes. Reserve 1 cup of pasta water, then drain.
Step 2 – Sauté aromatics: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and red‑pepper flakes; sauté 1‑2 minutes until fragrant, being careful not to brown the garlic.
Step 3 – Build the sauce: Stir in crushed tomatoes, oregano, and smoked paprika. Simmer 5 minutes, then add white wine. Let it reduce by half, about 3‑4 minutes.
Expert Tips for Creamy Tomato Garlic Pasta with White Wine Sauce – Easy 30‑Minute Weeknight Dinner
- Deglaze the pan with wine to lift all the browned bits – they add depth.
- Reserve hot pasta water; the starch helps bind the sauce.
- Finish with a splash of lemon juice for extra brightness.
Creamy Tomato Garlic Pasta with White Wine Sauce – Easy 30‑Minute Weeknight Dinner
Discover how to make Creamy Tomato Garlic Pasta with White Wine Sauce in just 30 minutes – a quick, homemade comfort food that's perfect for busy weeknights.
★★★★½ 4.5 (109 reviews)
Ingredients
Main Ingredients
- 12 oz (340 g) dry linguine or spaghetti
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 ½ cups canned crushed tomatoes
- ½ cup dry white wine
- ¾ cup heavy cream
- ¼ cup grated Parmesan cheese
Seasonings & Flavor Boosters
- ½ tsp red‑pepper flakes (optional)
- ½ tsp dried oregano
- ¼ tsp smoked paprika
- Salt and freshly cracked black pepper to taste
Optional Toppings
- Fresh basil leaves, torn
- Extra grated Parmesan
- Crushed walnuts for crunch
Instructions
How to Make Creamy Tomato Garlic Pasta with White Wine Sauce
- Step 1 – Cook the pasta: Bring a large pot of salted water to a boil. Add the linguine and cook al dente according to package directions, about 9‑10 minutes. Reserve 1 cup of pasta water, then drain.
- Step 2 – Sauté aromatics: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and red‑pepper flakes; sauté 1‑2 minutes until fragrant, being careful not to brown the garlic.
- Step 3 – Build the sauce: Stir in crushed tomatoes, oregano, and smoked paprika. Simmer 5 minutes, then add white wine. Let it reduce by half, about 3‑4 minutes.
- Step 4 – Finish creamy: Lower the heat and whisk in heavy cream and grated Parmesan. Add reserved pasta water a few tablespoons at a time until the sauce reaches your desired silky consistency. Season with salt and pepper.
- Step 5 – Combine and serve: Toss the cooked linguine into the sauce, coating each strand. Serve immediately, topped with fresh basil, extra Parmesan, and optional walnuts for crunch.
FAQs
Can I make Creamy Tomato Garlic Pasta with White Wine Sauce ahead of time?
Yes, you can prepare the sauce up to 2 days ahead and keep it refrigerated. Reheat gently and toss with freshly cooked pasta.
What’s the best substitute for white wine?
Use low‑sodium chicken broth with a teaspoon of lemon juice, or a dry sherry for a similar depth.
How do I store leftovers?
Separate sauce and pasta if possible. Keep sauce in an airtight jar and pasta in a container; combine when reheating.
Why did my sauce turn out dry?
This happens when too much pasta water evaporates or you used low‑fat cream. Add a splash of reserved pasta water or a little milk to loosen it.