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One-Pot Creamy Tomato Garlic Pasta with Parmesan

A close-up of rigatoni pasta covered in rich, creamy tomato pasta sauce, sprinkled with cheese.
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Create a rich, comforting pasta dinner quickly. This recipe uses simple ingredients to make a velvety tomato cream sauce coating tender pasta, perfect for a fast weeknight meal.

Ingredients

Scale
  • 1 pound pasta (penne or rigatoni recommended)
  • 1 tablespoon olive oil
  • 4 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup vegetable broth
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 2 tablespoons fresh basil, chopped (optional)

Instructions

  1. Place the pasta, olive oil, minced garlic, crushed tomatoes, oregano, salt, pepper, and vegetable broth into a large pot or Dutch oven.
  2. Place the pot over medium-high heat and bring the mixture to a boil. Stir frequently to prevent the pasta from sticking to the bottom.
  3. Once boiling, reduce the heat to medium-low, cover the pot partially, and let it simmer for 12 to 15 minutes, or until the pasta is cooked al dente and most of the liquid has been absorbed. Stir every few minutes.
  4. Remove the pot from the heat. Stir in the heavy cream and grated Parmesan cheese until the sauce is smooth and creamy.
  5. Taste the pasta and adjust salt and pepper if needed.
  6. Stir in the fresh basil, if using. Serve immediately with extra Parmesan cheese on top.

Notes

  • For a richer flavor, use chicken broth instead of vegetable broth.
  • If the sauce seems too thick after adding the cream, add a splash of reserved pasta water or regular water until you reach your desired consistency.
  • This recipe is a great base; add cooked Italian sausage or sautéed mushrooms during the last 5 minutes of simmering for added protein.

Nutrition

Find it online: https://alchemychef.com/creamy-tomato-pasta-recipe/