Description
A simple, quick, and comforting creamy tomato pasta made entirely in one pot—perfect for busy weeknights.
Ingredients
- 12 oz (about 340 g) penne or fusilli pasta
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 2 cups vegetable or chicken broth
- 1/2 cup heavy cream (or half‑and‑half)
- 1 tsp dried Italian seasoning (or basil + oregano)
- 1/2 tsp crushed red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 1/2 cup freshly grated Parmesan cheese, plus extra for serving
- Fresh basil leaves, for garnish
Instructions
- Heat olive oil in a large pot or deep skillet over medium heat.
- Add onion and sauté until translucent, about 3–4 minutes.
- Stir in garlic and cook for another 30 seconds until fragrant.
- Pour in crushed tomatoes, broth, dried Italian seasoning, red pepper flakes (if using), salt, and pepper.
- Add the dry pasta and stir to combine, making sure pasta is submerged.
- Bring mixture to a gentle boil, then reduce heat to medium‑low.
- Cover and simmer for 12–15 minutes, stirring occasionally to prevent sticking.
- Check pasta for doneness; if liquid is nearly absorbed and pasta is al dente, remove from heat.
- Stir in heavy cream and grated Parmesan until smooth and creamy.
- Garnish with fresh basil and extra Parmesan. Serve immediately.
Notes
- Use gluten‑free pasta and broth to make this gluten‑free.
- For a dairy‑free version, substitute cream with coconut milk and skip Parmesan or use a dairy‑free alternative.
- Make it protein‑packed by stirring in cooked chicken, sausage, or white beans at the end.
- Adjust thickness by adding more broth if too thick, or simmer longer if too thin.
- Leftovers reheat well; add a splash of broth before microwaving.