Description
A hassle-free, creamy pasta dish that’s perfect for busy weeknights, made all in one pot.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 yellow onion, finely diced
- 4–5 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 can (28 oz) crushed tomatoes
- 3–3.5 cups low-sodium vegetable or chicken broth
- 12 oz dry pasta (penne, rigatoni, or rotini)
- 3/4 cup heavy cream
- 3/4 cup + more finely grated Parmesan
- 1.5 teaspoons Italian seasoning
- 1/4–1/2 teaspoon red pepper flakes (optional)
- Fresh basil, torn
- Salt and black pepper to taste
Instructions
- Heat olive oil and butter in a large Dutch oven over medium heat until shimmering.
- Add diced onion with a pinch of salt, and cook for 3–4 minutes until translucent. Stir in minced garlic for 30 seconds until fragrant.
- Add tomato paste and cook for 1–2 minutes, stirring until it darkens.
- Stir in crushed tomatoes, Italian seasoning, red pepper flakes, and 3 cups of broth. Bring it to a strong simmer.
- Stir in dry pasta, reduce heat to medium-low, cover partially, and cook for 10–12 minutes, stirring occasionally. If too thick, add remaining 1/2 cup broth.
- Once pasta is al dente and liquid is saucy, lower heat. Pour in heavy cream and half of the Parmesan, stirring until glossy and smooth.
- Remove from heat, stir in torn basil and remaining Parmesan. Let rest for 2 minutes before serving.
Notes
For extra nutrition, add chopped spinach or zucchini. Use milk with a bit of cornstarch if heavy cream isn’t available.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 35mg
Keywords: pasta, creamy tomato, one pot, family meal, quick dinner