Recipes › Sauce › Roasted Garlic Sauce Recipe

Roasted Garlic Sauce Recipe

Recipe by Pedro M. A. Neves

This Italian roasted garlic sauce, or aglio arrosto, transforms sweet, mellow roasted garlic into a luxurious, velvety sauce perfect for pasta, grilled vegetables, or crusty bread. The long, slow roasting transforms sharp raw garlic into creamy, caramelized cloves with deep, complex flavor. This classic preparation showcases the simplicity and elegance of Italian cooking at its finest.

Ingredients

• 2 whole garlic bulbs (about 250g)
• 120ml extra virgin olive oil
• 60ml heavy cream or whole milk
• 30g grated Parmigiano-Reggiano cheese
• 15ml fresh lemon juice
• Salt to taste
• Fresh cracked black pepper to taste
• 2-3 sprigs fresh thyme or rosemary (optional)
• 1 bay leaf (optional)

Instructions

1. Preheat oven to 200°C (400°F). Take 2 whole garlic bulbs and cut off the top quarter inch to expose the cloves inside.

2. Place the cut garlic bulbs on a small sheet of aluminum foil, drizzle with 30ml of olive oil, and season with a pinch of salt and pepper. Optional: nestle in thyme sprigs and bay leaf.

3. Gather the foil loosely around the garlic to create a packet, leaving the tops exposed. Roast in the preheated oven for 40-45 minutes until the cloves are completely soft and golden brown.

4. Remove from oven and allow to cool for 5 minutes. Gently squeeze the roasted bulbs from the base to push the soft cloves out into a small bowl.

5. Pour the roasted garlic cloves into a fine sieve and press them through with the back of a spoon to create a smooth purée, discarding any tough skins.

6. Transfer the garlic purée to a small saucepan and whisk in the remaining 90ml olive oil until well combined and smooth.

7. Add the cream or milk and grated Parmigiano-Reggiano cheese, whisking constantly over low heat until the sauce reaches a silky consistency. Heat for 3-5 minutes but do not allow to boil.

8. Remove from heat and finish with fresh lemon juice, salt, and cracked black pepper to taste. Stir well to combine.

Substitutions

• Replace heavy cream with crème fraîche or Greek yogurt for a lighter version
• Use vegetable or chicken stock instead of cream for a dairy-free variation
• Substitute Parmigiano-Reggiano with Pecorino Romano for a sharper flavor
• Replace olive oil with butter and olive oil in equal parts for a richer sauce

Tips

• Do not allow the sauce to boil after adding dairy, as this can cause it to break or separate
• Squeeze the roasted garlic from the base of the bulb, not from the top, for easier extraction of the cloves
• Store leftover sauce in an airtight container in the refrigerator for up to 5 days, or freeze for up to 2 months
• This sauce works beautifully with fresh pappardelle, tagliatelle, or as a base for creamy risotto

Roasted garlic sauce represents the Italian philosophy of coaxing maximum flavor from minimal ingredients through patient, slow cooking. This technique is particularly beloved in regions like Piedmont and Tuscany, where garlic cultivation is abundant and cooking methods emphasize transformation and natural sweetness rather than aggressive seasoning.

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