One-Pot Creamy Tomato Basil Pasta

★ 4.1 · Easy

Pasta cooks right in the tomato sauce, soaking up flavor as it releases starch to make the sauce silky and rich, no draining required.

10 minPrep Time

20 minCook Time

30 minTotal Time

4 servingsYield

Why You'll Love This

No separate pot for boiling pasta and no draining
Silky, restaurant-style creamy tomato sauce
On the table in 30 minutes

Ingredients

2 tbspolive oil
1small yellow onion, diced
3 clovesgarlic, minced
28 ozcan crushed tomatoes
3 cupsvegetable or chicken broth
12 ozpenne pasta, uncooked
1 tspdried oregano
0.5 tspred pepper flakes (optional)
1 tspkosher salt
0.25 tspblack pepper
0.5 cupheavy cream
0.5 cupgrated Parmesan cheese, plus more for serving
0.5 cupfresh basil leaves, torn, plus more for serving

Nutrition (estimated per serving)

560Calories

17gProtein

20gFat

76gCarbs

5gFiber

890mgSodium

Nutrition information is an estimate calculated from the ingredients listed and will vary based on the specific products used. It is not a substitute for advice from a nutrition professional.

Method

Heat olive oil in a large, deep pot or Dutch oven over medium heat.
Add the diced onion and cook for 4 minutes, stirring occasionally, until softened and translucent.
Add garlic and cook 30 seconds until fragrant, stirring constantly so it does not burn.
Pour in the crushed tomatoes and broth, then add the uncooked pasta, oregano, red pepper flakes, salt, and black pepper.
Stir well, making sure all the pasta is submerged in liquid, and bring to a boil over medium-high heat.
Once boiling, reduce heat to a steady simmer, cover partially, and cook for 12 to 15 minutes, stirring every 2 to 3 minutes to prevent the pasta from sticking to the bottom of the pot.
Check the pasta at 12 minutes; it should be al dente and most of the liquid should be absorbed into a thick sauce. Continue a few more minutes if the pasta is still firm.
Remove from heat and stir in the heavy cream and Parmesan cheese until the sauce turns glossy and creamy.
Fold in the torn basil leaves.
Let the pasta sit off heat for 3 minutes to thicken further before serving, topped with extra Parmesan and basil.

Tips

Stir the pasta frequently while it simmers since it has no separate water bath and can stick to the pot bottom.
The sauce will look thin while boiling but thickens significantly once the cream and cheese are stirred in off heat.