Description
A rich and creamy one‑pot tomato pasta dish that’s quick to make and bursting with flavor—perfect for a comforting weeknight meal.
Ingredients
- 12 oz (340 g) pasta (penne, rotini, or shells)
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 can (14 oz/400 g) crushed tomatoes
- 2 cups vegetable or chicken broth
- ½ cup heavy cream (or half‑and‑half)
- ½ cup grated Parmesan cheese, plus extra for serving
- 1 tsp Italian seasoning
- ½ tsp crushed red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- Fresh basil leaves, chopped, for garnish
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onion and sauté until soft, about 4–5 minutes.
- Add minced garlic and cook until fragrant, about 30 seconds.
- Add pasta, crushed tomatoes, broth, Italian seasoning, and red pepper flakes (if using). Season with salt and pepper.
- Bring to a boil, then reduce heat to a gentle simmer. Cook uncovered, stirring occasionally, until pasta is al dente and most of the liquid is absorbed, about 12–15 minutes.
- Stir in heavy cream and grated Parmesan until creamy and well combined. Taste and adjust seasoning.
- Remove from heat and let rest for 2 minutes; the sauce will thicken slightly.
- Serve garnished with fresh basil and extra Parmesan.”
Notes
- Use gluten‑free pasta to make it gluten‑free.
- Substitute heavy cream with coconut milk or cashew cream for a dairy‑free option (adjust taste accordingly).
- Add spinach or kale in the last 2 minutes of cooking for extra greens.
- Stir in cooked chicken, sausage, or shrimp for added protein.
- Leftovers can be refrigerated for up to 3 days. Reheat gently with a splash of broth or cream.