Save This creamy garlic penne pasta always comes to my rescue on nights when I crave something rich and comforting yet need dinner on the table in under thirty minutes. Velvety garlic Parmesan sauce clings to every bite of penne, delivering a cozy and satisfying dish that feels like a treat any night of the week.
I pulled this recipe together first during a stressful work week when I wanted a hug in a bowl. Now my friends specifically ask for it when they come over — nothing says comfort like pasta with a dreamy sauce.
Ingredients
- Penne pasta: Brings a hearty bite and holds onto the creamy sauce. Choose bronze cut if possible for extra texture.
- Butter: Gives the sauce richness and helps sauté the garlic. European style butter will add a bit more flavor.
- Fresh garlic: Packs a punch and is the star flavor. Look for plump, firm cloves.
- Heavy cream: Creates the lush, velvety sauce. Choose the freshest you can for best results.
- Milk: Lightens the sauce just enough so it is creamy but not too thick.
- Parmesan cheese: Adds salty depth and tang. Use freshly grated for smooth melting and robust taste.
- Salt and black pepper: Work together to balance and enhance all the flavors.
- Red pepper flakes (optional): Bring a gentle warmth if you like a tiny bit of heat.
- Italian seasoning: Delivers herby background notes. Use a quality blend for authenticity.
- Reserved pasta water: Helps adjust the sauce to the perfect consistency.
- Fresh parsley: Adds a pop of color and freshness at the end.
- Extra Parmesan cheese: Brings extra decadence for garnishing.
Instructions
- Cook the Pasta:
- Bring a large pot of salted water to a rolling boil and add your penne. Stir occasionally and boil for ten to twelve minutes until al dente. Scoop out a quarter cup of the pasta water before draining. Set both pasta and water aside.
- Sauté the Garlic:
- In a big skillet set over medium heat, melt the butter thoroughly so there are no foamy bits left. Tumble in your freshly minced garlic and stir constantly for about thirty seconds. Make sure to watch it carefully so it does not brown or burn. You want a deep aroma and gentle golden color.
- Make the Creamy Sauce:
- Turn the heat down to medium low. Pour in the heavy cream and milk. Add the salt, black pepper, red pepper flakes if using, and Italian seasoning. Stir slowly as the sauce warms. Let this mixture simmer for two to three minutes so the flavors marry and the sauce begins to thicken.
- Incorporate the Cheese:
- Grate your Parmesan directly into the pan, sprinkling it in gradually. Stir constantly and watch for lumps. Allow the cheese to melt fully so your sauce stays smooth. If it thickens too quickly, slowly drizzle some reserved pasta water into the sauce, stirring until it reaches your favorite consistency.
- Combine with Pasta:
- Toss the drained penne into the skillet. Use tongs or a big spoon to gently fold it all together until every piece is coated. Give it one to two minutes over low heat so the pasta can soak up all that creamy sauce.
- Garnish and Serve:
- Turn off the heat. Sprinkle chopped parsley and more Parmesan over the top. Add a pinch of black pepper if you love a little visual contrast and kick. Plate it up steaming hot and enjoy right away.
Save My favorite ingredient is the garlic. It transforms with just a short time in melted butter and brings warmth to the creamy base. My kids now call this magic pasta because the sauce is so silky and flavorful every time. We laughed the first time we all tried to decide if it tasted better on the stovetop or straight from the pan.
Storage Tips
Pop any leftovers into an airtight container and refrigerate for up to three days. Reheat gently in a saucepan with a splash of milk or cream to bring back its original silkiness. This pasta is best fresh, but it surprises me every time how well it tastes the next day.
Ingredient Substitutions
If you are out of penne, rigatoni or fusilli soak up sauce beautifully too. Try half and half instead of cream for a lighter finish. For a nutty or sharp twist, experiment with pecorino or even a touch of aged cheddar. Dairy free versions can substitute plant based butter and cream but always use fresh garlic for full flavor.
Serving Suggestions
This pasta shines on its own but does well with a simple green salad and crusty bread for soaking up leftover sauce. Roasted vegetables or sautéed spinach make it heartier. For a pop of protein, add grilled chicken shrimp or even roasted chickpeas.
Cultural Context
Cream sauces have long been at the heart of northern Italian comfort food. This version is inspired by the classic Alfredo but punches up the garlic for an American twist. Creamy penne is always welcome at my table during chilly months and makes everyone feel instantly at ease.
Seasonal Adaptations
Add seasonal vegetables like spring peas or roasted butternut squash
Swap parsley for basil in summer for a fresher finish
Crisp up prosciutto for a salty topping in colder weather
Success Stories
Friends tell me this is their go to for last minute dinner parties because it is both elegant and simple. I have heard from neighbors who doubled the recipe and served it at a book club — the pasta disappeared before dessert even arrived.
Freezer Meal Conversion
While cream sauces do not freeze as perfectly as tomato based dishes, I have had success portioning cooled pasta in individual containers and freezing for up to one month. Reheat gently with a bit of milk and whisk well to bring back the creaminess. It is a comforting backup meal for busy winter weeks.
Save This pasta wins hearts with its simplicity and big flavor in a short time. It is the kind of cozy meal most people wish they could whip up at the last minute — and now you can too.
Recipe FAQ
- → How do you achieve a smooth, creamy sauce?
Gradually add the Parmesan cheese while continuously stirring, and thin the sauce with reserved pasta water if needed. This prevents clumps and ensures a silky result.
- → Can I use a different type of pasta?
Yes, you can substitute penne with rigatoni, fusilli, or fettuccine—just adjust the cooking time as needed for each variety.
- → Is heavy cream necessary, or can I substitute it?
While heavy cream provides the richest texture, you can use half-and-half or whole milk for a lighter version, though the sauce may be less thick.
- → What is the best way to reheat leftovers?
Gently reheat on the stovetop over low heat, stirring frequently and adding a splash of milk or cream to revitalize the sauce's creaminess.
- → Can additional vegetables or proteins be added?
Absolutely! Sautéed mushrooms, spinach, or cooked chicken can be mixed in for extra flavor and texture, making the meal more substantial.