Love Me Linguini

By Kate Riley March 15, 2024

This is the favorite pasta dish requested in my house, I make it once a week for my men, both Matt and my son love this sauce so much! It’s based on the “Marry Me Chicken” recipe, but I make a few changes. Instead of sundried tomatoes, I use tomato paste, and instead of heavy cream I use half and half, and I also add red chili flakes for a hint of spice. I call it “Love Me Linguini” since the sauce is very similar but this recipe is a simple a pasta dish, no chicken.

There’s something about the combination of the roux, fresh garlic, cream, tomato paste, and parmesan that comes together to form the most delicious flavor. It’s a favorite comfort food in my house! I finally sat down to type out the full recipe. You can use spaghetti or penne instead of linguini which I’ve used as well, those are just as good. This recipe serves four people.


1 16 oz. package of linguini

2 tbsp olive oil

3 large, 4 medium, or 5 small garlic cloves, minced

3 tbsp butter

3 tbsp flour

2/3 cup half and half

1 cup broth (vegetable or chicken)

3 oz. or 1/2 can tomato paste

1/2 cup grated parmesan cheese

1/8 tsp red chili flakes

1/2 tsp dried basil

1/8 tsp garlic or onion powder

1/4 tsp paprika

Boil linguini in salted water according to package instructions. While linguini is cooking, combine in a pan the olive oil and minced garlic, sauté on low for 1 minute until garlic is soft and golden. Melt butter, then add flour and mix together on low 30 seconds until mixture is consistent and thickened to form roux.

Slowly add in half and half, whisk for 30 seconds on low heat, add broth and whisk together on low heat for another 30 seconds. Add tomato paste and whisk together on low heat for an additional 30 seconds. Add parmesan cheese and mix into sauce on low heat, then all four spices. Continue stirring on low heat until sauce is formed.

Add 3-4 tbsp of pasta water to sauce and mix together. Add drained linguini to sauce in pan and mix together. Plate and serve with a vegetable like broccolini and a sourdough crostini. Printable recipe below. Enjoy!



  1. This sounds delicious – I can’t wait to try it!
    I wondered if you have found any difference between tomato paste in a tube or in a can. The tube version is convenient when you only need a tablespoon or two for a recipe, and it keeps for a while. But it is expensive compared to the cans at my grocery store.

    • I buy the paste in cans and measure it out by the tablespoon onto a piece of parchment paper. Stick the dollops of paste in the freezer until hard and then put in a freezer container or bag until needed.

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