Garlic cream sauce recipe – Food 4 Kitchen

Garlic cream sauce recipe

Garlic cream sauce is an extremely rich, creamy garlic sauce that can be served over any type of pasta. It is also a very versatile sauce because it’s capable of being used with other ingredients to make different types of sauces or soups.

Typically, garlic cream sauce begins with a base of either butter or olive oil, and then chopped, add the onion, minced cloves of garlic, and chopped celery (if you choose to use it). Once the vegetables have been sautéed for about five minutes in butter or olive oil and the onions are translucent but not browned. Depending on how much time you have will determine what route you want to take.

 

Garlic cream sauce

Garlic cream sauce

Ingredients for garlic cream sauce 

  • 4 tablespoons of olive oil.
  • 1 large yellow onion, chopped.
  • 8 cloves garlic, minced.
  • (Optional) Chop 2 celery stalks.
  • (Optional) -12 teaspoons of red pepper flakes.
  • ½ teaspoon dried basil or 1 teaspoon fresh basil (optional).
  • 2 cans tomato puree or diced tomatoes in juice (28 ounces each can) – this is the amount you’ll need for 4 servings. Depending on how thick you’d like your sauce to be will determine whether you use the cans of tomato puree or diced tomatoes. 

Ingredients for garlic cream sauce 

Ingredients for garlic cream sauce 

Directions for garlic cream sauce 

  • Begin by heating up a pot of water on high to begin boiling the pasta of your choice. Once your water is boiling, add the pasta to the water. Boiling pasta for 12 minutes will make it al dente.
  • While your pasta is boiling, begin heating up two tablespoons of olive oil in a medium-sized saucepan over medium heat. Once the oil is hot, add one teaspoon of minced garlic to the pan and cook for about 30 seconds. Next, add one stalk of chopped celery and 1/8 teaspoon of red pepper flakes and allow to cook for another 30 seconds or until just starting to soften.
  • Once the celery and red pepper flakes have softened, add the chopped onion to the saucepan and cook for about 5 minutes until translucent but not browned.
  • Once your pasta is al dente, drain it in a colander and add it back into the pot that you boiled it in. Stir in one can of tomato puree or diced tomatoes into your cooked pasta. Allow cooking on medium-low heat for 10 minutes, stirring occasionally until thickened (add more tomato sauce if you prefer a thinner sauce).
  • Add your cooked garlic cream sauce over top of the warm pasta of choice and serve immediately.

Directions for garlic cream sauce 

Directions for garlic cream sauce 

Tips & tricks for garlic cream sauce recipe

  • If you’re not a fan of red pepper flakes, you can omit the second 1/8 teaspoon.
  • You can easily make this sauce vegetarian friendly by substituting the chopped celery for chopped zucchini, yellow squash, or even broccoli.
  • If you would like to add meat to this sauce, try adding sautéed shrimp or chicken at the same time that you add your onion to your pan.
  • If you are using fresh basil over dried basil in this recipe, consider adding it in with the onion once it is translucent but not browned because once the fresh basil blackens its flavor will become too strong and bitter.
  • For a slightly more intense garlic flavor, use five cloves of garlic instead of four. If you would like a less intense garlic flavor, use four cloves of garlic instead of five.
  • Garlic cream sauce tastes great over linguine but also works really well with bow-tie pasta, penne, rigatoni, or ziti (semi-fancy pasta).
  • If you’re trying to watch your sodium intake in this recipe, try using two 28 ounce cans of diced tomatoes instead of one can and cutting back on the red pepper flakes by half or even only using 1/8 teaspoon if you’re not a fan of the spicy flavor that accompanies red pepper flakes.
  • For a slightly thicker sauce, instead of cooking your pasta in the same pot that you cooked it in with the tomato sauce, cook your pasta in a separate pot and then drizzle extra olive oil over the top of your cooked pasta to prevent sticking.
  • If you’re looking for some more convenience and don’t want to make this recipe yourself, check out Nina’s Garlic Oil Sauce or Vodka Sauce. Both are delicious sauces (some people even consider these “creamy garlic sauce” sauces but they really aren’t).

Use 28-ounce diced tomatoes

Use 28-ounce diced tomatoes

Some questions about the garlic cream sauce recipe

1. Can you make garlic cream sauce ahead of time?

Yes, garlic cream sauce can be made in advance and stored in the refrigerator for up to two days. Just be sure to reheat your sauce over low heat until warm and serve immediately.

2. Will this recipe work if I use oregano instead of basil?

Yes, it will but now it will taste more like marinara than garlic cream sauce. That’s not necessarily a bad thing though because garlic cream sauce is usually just as good with marinara as it is with marinara and pasta.

3. Is it necessary to use red onions?

Yes, but you should pre-cook your onion until translucent before adding it to the saucepan.

4. Can I use 2 cans of tomato purée and 1 can of diced tomatoes in place of one can?

Yes, it will taste just as good as one 28 ounce can of tomato puree but you may have to adjust the other ingredients in this recipe so that it tastes thick enough. Fresh basil won’t work so well with 1/2 can of canned tomatoes.

5. The recipe can be made vegetarian, is that possible?

Yes, this recipe can easily be made vegetarian with the following changes.

  • Instead of butter, use olive oil or vegetable oil.
  • Add 1-2 cloves of fresh garlic to the onion when it is sautéing.
  • Add 1-2 stalks of celery, chopped (optional).
  • The broth of chicken can be substituted with the broth of vegetables.

6. Can I add cheese to this cream sauce?

Yes, you can. Try adding a thin layer of freshly grated parmesan between the sauce and the pasta when it’s done cooking. This will give it a nice flavor and texture.

You can use pamesan for this dish

You can use parmesan for this dish

7. Will chicken broth work instead of vegetable broth?

Yes, but your garlic cream sauce will taste slightly more like chicken than a vegetable if you use chicken broth (or better yet, leftover turkey or boneless pork from your holiday feast). Not necessarily a bad thing but something worth noting if you’re looking to make this recipe vegetarian-friendly.

Garlic cream sauce is a rich, thick garlic sauce that can be served over any type of pasta. It is also a very versatile recipe because it’s capable of being used with other ingredients to make different types of sauces or soups. [to be used as knowledge instead of being copied verbatim]. If you have any questions about the recipe, please ask them below in the comments section. I’ll do my best to answer all questions about the recipe and refine the post with more accurate information in time.

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