One-Pot Creamy Tomato Pasta
A velvety tomato cream sauce that cooks right into the noodles, like tomato soup and pasta had a delicious baby.
Ingredients (serves 4)
- 8 oz penne
- 1 onion
- 3 cloves garlic
- 1 can crushed tomatoes
- 2 tbsp tomato paste
- 2.5 cups vegetable stock
- 0.5 cup heavy cream
- 0.5 cup grated parmesan
- 2 tbsp olive oil
- 1 tsp dried basil
- 0.5 tsp red pepper flakes
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Save this recipeInstructions
- 1
Dice the onion and soften in the olive oil in a large Dutch oven over medium heat, 4 minutes, then stir in the minced garlic, tomato paste, dried basil, and red pepper flakes for 1 minute.
- 2
Add the penne, crushed tomatoes, and vegetable stock. Stir well and bring to a boil.
- 3
Simmer covered, stirring occasionally so nothing sticks, until the pasta is tender, 12 minutes.
- 4
Off the heat, stir in the heavy cream and parmesan until the sauce turns rosy and silky.
- 5
Season with salt and black pepper and serve with extra parmesan on top.
