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One-Pot Creamy Tomato Basil Pasta - Simple, Cozy, and Full of Flavor

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Olive oil: For sautéing and depth.
  • Yellow onion (1 small), finely chopped: Sweet, mellow base flavor.
  • Garlic (3–4 cloves), minced: Classic savory punch.
  • Red pepper flakes (optional): A little heat for balance.
  • Tomato paste (2 tablespoons): Concentrated umami and color.
  • Crushed tomatoes (1 can, 28 ounces): The body of the sauce.
  • Vegetable or chicken broth (3–3½ cups): For simmering and flavor; adjust for desired thickness.
  • Dry pasta (12 ounces): Penne, rigatoni, or spaghetti broken in half.
  • Heavy cream (½ cup): Silky texture and mellow acidity.
  • Fresh basil (1 packed cup), roughly torn: Bright, fragrant finish.
  • Parmesan cheese (¾ cup), freshly grated: Savory backbone and creaminess.
  • Salt and black pepper: Season to taste.
  • Sugar (½ teaspoon, optional): Helps round out tart tomatoes.
  • Butter (1 tablespoon, optional): Extra gloss and flavor at the end.

Method
 

  1. Warm the pot: Set a large, heavy pot or Dutch oven over medium heat. Add 2 tablespoons of olive oil.
  2. Sauté aromatics: Add chopped onion with a pinch of salt. Cook 4–5 minutes until soft and translucent. Stir in minced garlic and a pinch of red pepper flakes; cook 30–60 seconds until fragrant.
  3. Build the tomato base: Stir in tomato paste and cook 1 minute to caramelize slightly. Pour in crushed tomatoes and 3 cups of broth. Add ½ teaspoon sugar if your tomatoes taste very tart. Bring to a gentle simmer.
  4. Add the pasta: Stir in the dry pasta, ensuring it’s submerged. Adjust with an extra ½ cup broth if needed. Season with ¾ teaspoon salt and a few grinds of black pepper.
  5. Simmer and stir: Cook uncovered at a steady simmer, stirring every minute or so to prevent sticking. This usually takes 10–12 minutes, depending on pasta shape. Taste a piece near the end; it should be al dente and the sauce slightly thick.
  6. Finish creamy: Lower heat. Stir in the heavy cream and half the parmesan until smooth. If the sauce is too tight, splash in a bit more broth or water. If it’s thin, let it simmer another minute.
  7. Add basil and butter: Turn off the heat. Fold in most of the basil and the butter (if using) for a glossy, aromatic finish.
  8. Taste and adjust: Add more salt and pepper as needed. The flavors should feel balanced—bright, creamy, and savory.
  9. Serve: Plate and top with remaining parmesan and basil. A drizzle of good olive oil on top is a nice touch.