One Pan Creamy Tomato Pasta
A quick and easy pasta dish with a rich, creamy tomato sauce, perfect for busy weeknights.
Equipment
- Large Skillet
- Pot
- Colander
Ingredients
- 8 oz Pasta Your favorite shape
- 2 tablespoons Olive Oil
- 1 medium Onion Chopped
- 3 cloves Garlic Minced
- 1 can Diced Tomatoes 14.5 oz
- 1 teaspoon Dried Basil
- 1 teaspoon Dried Oregano
- 0.5 teaspoon Red Pepper Flakes
- 0.5 cup Heavy Cream
- 1 cup Vegetable Broth
- 0.5 cup Grated Parmesan Cheese
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
- Heat a large skillet over medium heat and add olive oil.
- Add chopped onion and sauté for about 5 minutes until soft and translucent.
- Incorporate minced garlic and sauté for another minute, being careful not to burn it.
- Pour in the diced tomatoes and stir to combine.
- Add dried basil, oregano, red pepper flakes, salt, and black pepper.
- Stir in the vegetable broth and bring to a simmer.
- Add the pasta and stir to ensure it’s evenly distributed. Cover the skillet and let cook for about 10-12 minutes, checking occasionally.
- Once the pasta is tender, stir in the heavy cream and Parmesan cheese until well combined and creamy.
- Taste and adjust seasoning as necessary. Garnish with fresh basil before serving.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.