Creamy Dinner Pasta Sauce (Printable)
A rich, velvety sauce featuring cream, Parmesan, and herbs for comforting pasta dishes.
# What You Need:
→ Dairy
01 - 1 cup (240 ml) heavy cream
02 - 2 tablespoons unsalted butter
03 - 1 cup freshly grated Parmesan cheese (approximately 100 g)
→ Aromatics
04 - 3 cloves garlic, minced
05 - 1 small shallot, finely chopped
→ Seasonings
06 - 1 teaspoon dried Italian herbs (basil, oregano, thyme blend)
07 - 1/2 teaspoon freshly ground black pepper
08 - 1/2 teaspoon salt, or adjust to taste
09 - Pinch of nutmeg (optional)
→ Garnish
10 - 2 tablespoons chopped fresh parsley
# How To Make:
01 - In a large skillet over medium heat, melt the butter. Add the minced garlic and shallot, sautéing for 2–3 minutes until fragrant and translucent, being careful not to brown the garlic.
02 - Pour in the heavy cream and stir to combine with the aromatics. Bring the mixture to a gentle simmer, then immediately reduce heat to low to prevent scorching.
03 - Add the Italian herbs, black pepper, salt, and nutmeg if using. Stir well to distribute the seasonings evenly throughout the cream base.
04 - Gradually whisk in the Parmesan cheese, adding it in small portions to ensure smooth melting. Continue whisking for 3–4 minutes until the cheese is fully incorporated and the sauce has thickened to a velvety consistency.
05 - Taste the sauce and adjust salt or pepper as needed. If the sauce is too thick, add a splash of milk or reserved pasta water to reach the desired pourable consistency.
06 - Remove the skillet from heat. Toss the sauce immediately with cooked pasta of your choice—fettuccine, penne, or spaghetti work exceptionally well. Garnish generously with chopped fresh parsley and serve while hot.
# Expert Tips:
01 -
- It comes together in under 15 minutes but tastes like something from a restaurant
- The sauce clings beautifully to every strand of pasta
- You probably have everything in your fridge right now
02 -
- Never let your cream sauce come to a rolling boil or it might separate and turn grainy
- Always grate your own Parmesan fresh from the block
- The sauce thickens as it cools so plan accordingly
03 -
- Reserve some pasta water before draining—that starchy liquid helps sauce cling better
- Remove the sauce from heat before adding the final cheese to prevent graininess