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One Pot Creamy Tomato Pasta

Large skillet or Dutch oven Wooden spoon Measuring tools Knife and cutting board Ingredients 1 tablespoon olive oil 1 small onion, finely chopped 2 garlic cloves, minced 1 can (14 oz) crushed tomatoes 1 teaspoon dried Italian herbs Salt and pepper, to taste 3 cups vegetable or chicken broth 12 oz short pasta (penne, fusilli, etc.) ½ cup heavy cream (or plant-based alternative) ½ cup grated Parmesan or Pecorino Romano Fresh basil, for garnish
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Equipment

  • Large skillet or Dutch oven
  • Wooden spoon
  • Measuring tools
  • Knife and cutting board

Ingredients
  

  • 1 tablespoon olive oil
  • 1 small onion finely chopped
  • 2 garlic cloves minced
  • 1 can 14 oz crushed tomatoes
  • 1 teaspoon dried Italian herbs
  • Salt and pepper to taste
  • 3 cups vegetable or chicken broth
  • 12 oz short pasta penne, fusilli, etc.
  • ½ cup heavy cream or plant-based alternative
  • ½ cup grated Parmesan or Pecorino Romano
  • Fresh basil for garnish

Instructions
 

  • Heat oil in a large skillet over medium heat. Sauté onion and garlic until fragrant.
  • Add crushed tomatoes, Italian herbs, salt, and pepper. Simmer for 2-3 minutes.
  • Stir in broth and uncooked pasta. Cover and cook for 10-12 minutes, stirring occasionally.
  • Stir in cream and cook until thickened, about 2-3 minutes.
  • Remove from heat and mix in cheese. Adjust seasoning as needed.
  • Garnish with basil and serve hot.

Notes

Adjust consistency with additional broth or water if needed.
Add extra vegetables for a more balanced meal.
Use gluten-free pasta for a gluten-free version.