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One Pot Creamy Tomato Basil Pasta

Creamy tomato basil pasta with penne in a glossy sauce and fresh basil.
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This is a quick and comforting one-pot pasta dish inspired by Southern Italian flavors. Ripe tomatoes, fresh basil, and Parmesan cheese come together in a creamy sauce that cooks right with the pasta for minimal cleanup and maximum flavor.

Ingredients

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  • 1 tablespoon olive oil
  • 1 small yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1 (28-ounce) can crushed tomatoes
  • 2 cups vegetable broth
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes (optional)
  • 12 ounces short pasta (e.g., penne, rigatoni)
  • 1 cup heavy cream or half-and-half
  • 1 cup freshly grated Parmesan cheese, plus more for serving
  • 1/2 cup fresh basil leaves, thinly sliced
  • Salt and freshly ground black pepper to taste

Instructions

  1. In a large, deep skillet or Dutch oven, heat olive oil over medium heat. Add diced onion and cook for 4-5 minutes until softened.
  2. Add minced garlic and cook for 30 seconds until fragrant.
  3. Pour in crushed tomatoes and vegetable broth. Add oregano, red pepper flakes (if using), salt, and pepper. Stir well.
  4. Add the dry pasta to the skillet, pressing it down to submerge. Bring to a simmer, then reduce heat to medium-low. Cover and cook for 12-15 minutes, stirring every 4-5 minutes, until pasta is al dente and liquid is mostly absorbed.
  5. Turn off the heat. Stir in heavy cream and grated Parmesan cheese until melted and creamy.
  6. Taste and adjust seasoning. Gently fold in fresh basil. Serve immediately with extra Parmesan.

Notes

For a lighter version, use full-fat coconut milk instead of cream. Stir pasta frequently while simmering to prevent sticking. Always add cream and cheese off the heat to avoid a broken sauce.

Nutrition

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