This creamy tomato pasta comes together in a single pot in under 25 minutes. No draining, no extra dishes — just rich, saucy comfort food that tastes like it took way longer than it did.
Why This Recipe Works
Cooking the pasta directly in the sauce means it absorbs all that tomato-garlic flavor. A splash of cream at the end turns it into something special without making it heavy.
Ingredients
- 350g penne or rigatoni
- 1 can (400g) crushed tomatoes
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes
- 2 cups vegetable broth
- 1/4 cup heavy cream
- Salt and pepper to taste
- Fresh basil and parmesan for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add garlic and cook for 30 seconds until fragrant.
- Add crushed tomatoes, broth, dried basil, and red pepper flakes. Bring to a boil.
- Add pasta, stir well, and reduce heat to medium. Cook for 12-14 minutes, stirring occasionally, until pasta is al dente and sauce has thickened.
- Remove from heat, stir in heavy cream. Season with salt and pepper.
- Serve topped with fresh basil and grated parmesan.
Tips
- Make it vegan: Skip the cream and parmesan, add a tablespoon of nutritional yeast instead.
- Add protein: Toss in cooked chicken or white beans in the last 2 minutes.
- Storage: Keeps in the fridge for 3 days. Add a splash of broth when reheating.
Nutrition (per serving)
Calories: 420 | Protein: 12g | Carbs: 65g | Fat: 14g | Fiber: 4g