Weeknight Win: Creamy Tomato Pasta (All in One Pot!)

 

Tired of mountains of dishes after a long day? Craving a comforting and flavorful meal without the fuss? Then you've come to the right place! This creamy tomato pasta recipe is a game-changer. It's ridiculously easy, requires just one pot, and delivers a satisfyingly delicious dinner in under 30 minutes.

 

Forget the separate boiling of pasta and simmering of sauce. In this magical one-pot wonder, everything cooks together, infusing the pasta with incredible flavor and creating a luscious, creamy sauce. This has become a staple in my kitchen here in Ewing Township, especially on those busy weeknights when ordering takeout feels tempting.

 

Why You'll Love This One-Pot Pasta:

 

Minimal Cleanup: Seriously, just one pot! Say goodbye to scrubbing multiple pans.

Quick and Easy: Perfect for busy weeknights. From pantry to plate in under 30 minutes.

Flavorful: Cooking the pasta in the sauce allows it to absorb all the delicious flavors.

Customizable: Easily adaptable to your favorite vegetables and protein.

Comfort Food: Creamy tomato sauce and perfectly cooked pasta – what's not to love?

Let's Get Cooking!

 

Yields: 4 servings

Prep time: 5 minutes

Cook time: 20 minutes

 

Ingredients:

 

1 tablespoon olive oil

1 small yellow onion, chopped

2 cloves garlic, minced

1 (28 ounce) can crushed tomatoes

1 teaspoon dried oregano

½ teaspoon dried basil

¼ teaspoon red pepper flakes (optional)

4 cups vegetable broth (or chicken broth)

1 pound pasta (penne, rotini, or your favorite short shape)

½ cup heavy cream (or milk for a lighter version)

½ cup grated Parmesan cheese, plus more for serving

Salt and black pepper to taste

Fresh basil leaves, for garnish (optional)

Instructions:

 

Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 3-5 minutes.

Add the minced garlic and red pepper flakes (if using) and cook for another minute until fragrant. Be careful not to burn the garlic.

Pour in the crushed tomatoes, oregano, and basil. Stir well and bring to a simmer.

Pour in the vegetable broth and bring the mixture back to a boil.

Add the uncooked pasta to the pot and stir to ensure it is fully submerged in the liquid.

Reduce the heat to medium-low, cover the pot, and simmer for 12-15 minutes, or until the pasta is cooked through and most of the liquid has been absorbed. Stir occasionally to prevent sticking.

Remove the lid and stir in the heavy cream (or milk) and Parmesan cheese. Continue stirring until the sauce is smooth and creamy.

Season with salt and black pepper to taste.

Serve immediately, garnished with fresh basil leaves and extra Parmesan cheese, if desired.

Tips and Variations:

 

Add Vegetables: Sauté mushrooms, zucchini, bell peppers, or spinach along with the onions.

Boost the Protein: Add cooked chicken, sausage, or shrimp during the last few minutes of cooking.

Spice it Up: Increase the amount of red pepper flakes or add a pinch of cayenne pepper.

Cheese Lovers: Experiment with different cheeses like mozzarella or provolone. Stir them in at the end until melted.

Make it Vegan: Use full-fat coconut milk instead of heavy cream and nutritional yeast in place of Parmesan cheese.

This one-pot creamy tomato pasta is a guaranteed crowd-pleaser and a lifesaver on busy weeknights. Give it a try and let me know in the comments how it turns out! Happy cooking!