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Bowl of one-pot creamy tomato pasta topped with basil and parmesan

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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 6
Course: dinner, Main Course
Cuisine: Italian
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz 340g short pasta (penne, fusilli or rotini)
  • 2 tbsp olive oil
  • 1 small onion finely diced
  • 3 garlic cloves minced
  • 2 tbsp tomato paste
  • 1 can 28 oz / 794g crushed tomatoes
  • 1½ cups vegetable broth or water
  • 1 tsp dried oregano
  • ¾ tsp salt
  • ¼ tsp black pepper
  • ½ cup heavy cream
  • ½ cup grated parmesan plus more for serving
Optional Ingredients
  • ¼ tsp red pepper flakes for a little heat
  • Fresh basil torn, for serving
  • Extra parmesan for topping

Equipment

  • 1 Large Dutch oven or heavy-bottomed pot (at least 4-quart capacity)
  • 1 Wooden spoon or heat-safe silicone spatula
  • Measuring cups and spoons
  • 1 Cheese grater (for fresh Parmesan)
  • 1 Chef's knife and cutting board

Method
 

  1. Heat olive oil in the pot over medium heat. After that add the onion and cook until soft. Now, stir in garlic for the last 30 seconds, then add the tomato paste and cook and stirring, for about a minute until it darkens slightly.
  2. Add crushed tomatoes, broth, pasta, oregano, salt and pepper (and red pepper flakes if using). After that stir and bring to a simmer.
  3. Simmer uncovered, stirring every couple of minutes, until the pasta is tender and the sauce has thickened, 12-14 minutes.
  4. Lower the heat, stir in the cream and let it warm gently for about a minute.
  5. Remove from heat entirely and stir in the parmesan until melted and glossy.
  6. Finally, rest for 2 minutes, then top with basil and extra parmesan before serving.

Notes

Chef Notes

The sauce will look slightly thinner than you expect right when the cheese goes in; it thickens noticeably during the 2-minute rest, so resist the urge to add extra liquid right away.

Nutrition Disclaimer

Nutrition values are estimates based on standard ingredient data and will vary depending on the specific brands used, especially the broth and canned tomatoes.

Storage Summary

Refrigerate in an airtight container for up to 4 days.

Freezer Friendly

Not ideal, because the cream-based sauce tends to separate slightly when thawed. Freezing is possible but the texture won't be as smooth as fresh.

Make Ahead

Best cooked fresh, but onions and garlic can be prepped a day ahead and refrigerated.