Description
A comforting and creamy one pot tomato pasta made with simple pantry ingredients, cooked entirely in one pot for easy cleanup and rich, flavorful results in under 30 minutes.
Ingredients
12 oz pasta (penne, rotini, or shells)
2 tbsp olive oil
3–4 cloves garlic, minced
1 small onion, finely chopped
1 can (15 oz) crushed tomatoes or tomato sauce
2 cups vegetable or chicken broth
1/2 cup heavy cream (or half-and-half)
1 tsp Italian seasoning
Salt and pepper, to taste
1/2 tsp red pepper flakes (optional)
1/2 cup grated Parmesan
Fresh basil or parsley, for garnish (optional)
Instructions
- Heat olive oil in a large deep skillet or pot over medium heat. Add garlic and onion and sauté for 2–3 minutes until fragrant and translucent.
- Add crushed tomatoes and broth. Stir in Italian seasoning, salt, pepper, and red pepper flakes.
- Stir in uncooked pasta and bring the mixture to a boil.
- Reduce heat to a gentle simmer and cook uncovered for 12–15 minutes, stirring occasionally to prevent sticking. Add a splash of broth or water if needed.
- Once pasta is al dente and sauce has thickened, stir in heavy cream and Parmesan. Cook for 1–2 minutes until creamy and smooth.
- Taste and adjust seasoning. Serve hot garnished with fresh basil or extra Parmesan if desired.
Notes
Add cooked chicken, shrimp, or sausage for extra protein.
Stir in spinach or kale during the last 2–3 minutes for added vegetables.
Use dairy-free cream and nutritional yeast for a vegan option.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Add a splash of broth, milk, or water when reheating to restore creaminess.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop One Pot
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 8 g
- Sodium: 620 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 45 mg
