Creamy Tomato Pasta
A quick and comforting one-pot pasta dish with a rich tomato sauce made silky with cream, perfect for weeknight dinners.
Ingredients
Pasta and Sauce Ingredients
- 8 ounces pasta (penne or fusilli) Other short shapes are also fine.
- 15 ounces crushed tomatoes
- 1 cup heavy cream Can substitute with half-and-half or whole milk.
- 2 cups vegetable or chicken broth Low-sodium recommended.
- 2 cloves garlic, minced
- 1 medium onion, chopped (yellow or sweet)
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper, to taste
- Fresh basil, for garnish
- Parmesan cheese, for serving
Instructions
Preparation
- Heat a large pot over medium heat. Add a splash of oil if you like.
- Add the chopped onion and minced garlic. Sauté for 2–3 minutes until the onion softens and becomes translucent.
- Pour in the crushed tomatoes, heavy cream, and broth. Sprinkle in the Italian seasoning and stir to combine.
- Bring the mixture to a gentle simmer over medium heat.
Cooking
- Add the dry pasta, pressing it down so it’s submerged in the liquid. Stir right away to separate pieces and coat them in sauce.
- Lower the heat to keep a gentle simmer. Cook, stirring occasionally, according to the lower end of the pasta package’s time for al dente (generally 9–12 minutes).
- If some pasta sticks to the bottom, scrape gently with a wooden spoon. Taste and season with salt and freshly ground black pepper.
- If the sauce thickens too much before the pasta is cooked, add a splash of broth or water and stir.
Finishing
- Serve immediately topped with torn fresh basil and a generous sprinkle of Parmesan.
Notes
Serve with a crisp green salad and lemon vinaigrette for a bright contrast. For added protein, top with pan-seared chicken or Italian sausages.