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One-Pot Creamy Tomato Basil Pasta

Okay, picture this: it’s a weeknight, you’re hungry, and the last thing you want is to wash a mountain of dishes. Enter this dreamy One-Pot Creamy Tomato Basil Pasta — the superhero of no-fuss dinners! The moment that rich tomato sauce starts simmering, the smell of fresh basil fills your kitchen, and you just know it’s going to be a winner. What I love most? You literally toss everything into one pot, and it magically transforms into a velvety, comforting meal with minimal effort. Creamy, tangy, and bursting with bright herb flavor, this pasta hits all the right spots without stealing your evening. Trust me, once you try it, this is going to be your go-to when life gets busy but you still want something that tastes like a hug.

Quick Facts

Yield: Serves 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients

For the Main Dish:

12 ounces penne pasta (or any short pasta)
1 can (28 ounces) crushed tomatoes
3 cups vegetable or chicken broth
1 cup heavy cream
3 cloves garlic, minced
1 small onion, finely chopped
2 tablespoons olive oil
1 teaspoon salt, adjust to taste
½ teaspoon black pepper
1 teaspoon sugar (to balance acidity)
½ teaspoon red pepper flakes (optional, for a little kick)
1 cup fresh basil leaves, roughly chopped
½ cup grated Parmesan cheese

How I Make It

Step 1:

Start by heating olive oil in a large deep skillet or Dutch oven over medium heat. Add the onion and garlic and sauté until they’re soft and fragrant, about 3 minutes. You want the garlic just lightly golden to avoid bitterness.

Step 2:

Pour in the crushed tomatoes, broth, salt, pepper, sugar, and red pepper flakes if using. Give everything a good stir to combine.

Step 3:

Add the uncooked pasta directly into the pot, making sure it’s mostly submerged in the liquid. Bring everything to a gentle boil.

Step 4:

Reduce the heat to medium-low and let it simmer uncovered, stirring occasionally, until the pasta is al dente and has absorbed most of the liquid—about 15 minutes. If the pasta looks too dry before it’s cooked, add a little more broth or water.

Step 5:

Once the pasta is nearly done, stir in the heavy cream and Parmesan cheese. This is when the sauce turns silky and luscious. Add the chopped basil and give it one last stir.

Step 6:

Taste and adjust seasoning with a bit more salt or a pinch more pepper if needed. Serve warm and garnish with extra Parmesan or fresh basil leaves for that fresh pop of green.

Variations & Tips

Swap the heavy cream for half-and-half or whole milk for a lighter version, but reduce the amount slightly to keep creaminess.
Add cooked shredded chicken or browned Italian sausage for extra protein.
Mix in some sautéed mushrooms or spinach during the last few minutes of cooking for added veggies.
If you don’t have fresh basil, use 1 teaspoon dried basil but add it earlier with the tomatoes so it rehydrates.
Use gluten-free pasta to make this recipe gluten-free; pasta cooking times may vary.
To avoid sticking, stir frequently during simmering, especially once the pasta starts absorbing liquid.

How I Like to Serve It

This pasta is awesome on its own for a simple weeknight meal but pairs beautifully with a crisp green salad dressed in lemon vinaigrette or a side of garlic bread for that extra indulgence. It’s perfect for a cozy dinner date or a casual family gathering when you want something fuss-free but still wow-worthy.

Notes

Store leftovers covered in the fridge for up to 3 days; reheat gently on the stove with a splash of broth or water.
If the sauce thickens too much on reheating, stir in a little extra cream or broth to loosen it back up.

Closing: This one-pot creamy tomato basil pasta is always a winner because it balances fresh flavors and rich creaminess without any hassle — the kind of meal that just feels like home.