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- 12 oz penne pasta - 1 can (14 oz) crushed tomatoes - 1 cup heavy cream - 2 cups vegetable broth - 1 medium onion, finely chopped - 3 garlic cloves, minced - 1 teaspoon dried oregano - 1 teaspoon salt - ½ teaspoon black pepper - 1 cup fresh basil leaves, chopped (plus extra for garnish) - ½ cup grated Parmesan cheese (optional) - 2 tablespoons olive oil When measuring the ingredients, keep these tips in mind: - Use a dry measuring cup for the pasta and cheese. - Use a liquid measuring cup for the heavy cream and broth. - Chopping the onion finely helps it cook faster and mix well. - Always pack the fresh basil leaves loosely in the cup to measure. You might want to add some ingredients for extra flavor: - A pinch of red pepper flakes for heat. - A splash of lemon juice for brightness. - Cooked chicken or shrimp for protein. - Spinach or other greens for added nutrition. Feel free to mix and match these options to make the dish your own! Start by gathering your ingredients. You will need: - 12 oz penne pasta - 1 can (14 oz) crushed tomatoes - 1 cup heavy cream - 2 cups vegetable broth - 1 medium onion, finely chopped - 3 garlic cloves, minced - 1 teaspoon dried oregano - 1 teaspoon salt - ½ teaspoon black pepper - 1 cup fresh basil leaves, chopped (plus extra for garnish) - ½ cup grated Parmesan cheese (optional) - 2 tablespoons olive oil Next, chop the onion and mince the garlic. This will help the flavors blend well later on. In a large pot or deep skillet, heat the olive oil over medium heat. Once hot, add the chopped onion. Cook until it turns translucent, which should take about 3-4 minutes. Now, add the minced garlic. Stir it for about a minute. You want it to smell good but not burn. Pour in the crushed tomatoes, vegetable broth, and heavy cream. Mix in the dried oregano, salt, and black pepper. Stir well to combine everything. Bring this mixture to a gentle simmer. When it starts bubbling, add the penne pasta. Stir to coat the pasta in the sauce. Cover the pot with a lid and lower the heat. Let the pasta cook for about 12-15 minutes. Stir occasionally to keep it from sticking. Once the pasta is al dente, remove the pot from the heat. Stir in the chopped basil and cheese if you’re using it. Allow the pasta to rest for a couple of minutes. This will help the sauce get thicker. Taste your dish. Adjust the seasoning if you want more salt or pepper. Serve the creamy pasta in shallow bowls. Add a few extra basil leaves and a sprinkle of Parmesan on top for a nice touch. Enjoy your meal! To make the best creamy pasta sauce, use fresh ingredients. Start with good olive oil for a rich flavor. Heat it until it shimmers, then add chopped onion. Cook it until it turns soft and clear. Next, garlic adds depth. Cook it only until it smells great. This step sets the stage for your sauce. When you add crushed tomatoes, make sure they are high quality. They bring acidity and sweetness. Then, pour in the heavy cream. This makes the sauce rich and smooth. Stir in dried oregano, salt, and black pepper for flavor. Always taste as you go to adjust the seasoning. One common mistake is cooking pasta too long. This can make it mushy. Always check the cooking time on the package. Stir the pasta often to prevent sticking. If you do not, it may clump together. Another mistake is not allowing the sauce to thicken. Let the dish rest covered after cooking. This helps the sauce become creamy and stick to the pasta. Lastly, avoid skipping the fresh basil. It adds a bright taste that makes the dish shine. Presentation is key for any dish. Serve the pasta in shallow bowls for a nice look. Add a sprinkle of Parmesan cheese on top for flavor and visual appeal. Fresh basil leaves can add a pop of color. Place them on top just before serving. This will impress your guests and make the dish feel special. {{image_4}} To make this dish vegan, you can swap out the heavy cream for coconut milk. It adds creaminess and a hint of sweetness. Use nutritional yeast instead of Parmesan cheese. This gives a cheesy flavor without dairy. You can also add more veggies like spinach or bell peppers for extra nutrients. If you want to add protein, chicken and shrimp work great. For chicken, use diced breast pieces. Sauté them in the pot before adding onions. For shrimp, add them in the last few minutes of cooking. They cook fast and stay tender. Both options make the dish more filling. While penne is perfect, you can use other pasta shapes too. Fusilli or farfalle are fun and hold sauce well. Spaghetti or linguine works too, but they may need extra stirring. Choose a shape you like, and don’t be afraid to experiment! Each shape brings a new texture to your creamy tomato basil pasta. After you make this One-Pot Creamy Tomato Basil Pasta, you can store leftovers in the fridge. Let the pasta cool to room temperature first. Then, transfer it to a container with a tight lid. It stays fresh for up to three days. When you are ready to eat it, just check the smell and look for any signs of spoilage. If you want to keep the pasta longer, freezing is a great option. First, make sure the pasta is cool. Then, divide it into meal-sized portions. Use freezer-safe bags or containers to store it. Remove as much air as you can to prevent freezer burn. The pasta can last for up to three months in the freezer. When you want to eat it again, thaw it in the fridge overnight before reheating. Reheating your pasta is simple. If you stored it in the fridge, microwave it in short bursts. Stir it every minute to heat evenly. If you froze it, thaw it first in the fridge. Then, you can reheat it on the stove or in the microwave. Add a splash of water or cream to help the sauce stay creamy. Make sure it’s hot all the way through before serving. Enjoy your pasta just like when it was fresh! To make this dish gluten-free, choose gluten-free penne pasta. Many brands offer great options. You can find them in most grocery stores. Cook the pasta as you would regular penne. The other ingredients in this recipe are naturally gluten-free. Just make sure to check labels on canned tomatoes and broth. Yes, you can use fresh tomatoes. For best results, use about 2 pounds of ripe tomatoes. First, peel and chop them into small pieces. You can roast them for extra flavor. Then, add them to the pot when you usually add the canned tomatoes. You may need to adjust cooking times. Leftovers will last about 3 to 5 days in the fridge. Store them in an airtight container. To keep the pasta creamy, add a splash of broth or cream when reheating. This will help restore the sauce's texture. Always check for any off smells before eating leftovers. In this post, we covered how to create a tasty creamy pasta sauce. You learned about the key ingredients and their measurements. I shared steps for prep and cooking, along with serving tips. We discussed common mistakes and ways to make the dish shine. You also found out how to customize it with proteins and vegan options. Finally, we talked about storage and answered common questions. With these tips, you can make a creamy pasta dish that wows everyone. Enjoy your cooking adventure!

One-Pot Creamy Tomato Basil Pasta

Indulge in the deliciousness of One-Pot Creamy Tomato Basil Pasta that's both easy and quick to prepare! This delightful recipe combines penne pasta, crushed tomatoes, and fresh basil for a comforting meal in just 30 minutes. Perfect for busy weeknights, it's creamy, flavorful, and sure to please the whole family. Click through to explore this simple recipe and elevate your dinner experience with minimal cleanup!
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Ingredients
  

12 oz penne pasta

1 can (14 oz) crushed tomatoes

1 cup heavy cream

2 cups vegetable broth

1 medium onion, finely chopped

3 garlic cloves, minced

1 teaspoon dried oregano

1 teaspoon salt

½ teaspoon black pepper

1 cup fresh basil leaves, chopped (plus additional for garnish)

½ cup grated Parmesan cheese (optional)

2 tablespoons olive oil

Instructions
 

In a large pot or deep skillet, add the olive oil and heat over medium heat. Once hot, incorporate the finely chopped onion, stirring occasionally until it becomes translucent, about 3-4 minutes.

    Add in the minced garlic and cook for an additional minute, stirring until fragrant and the garlic is slightly golden.

      Pour in the crushed tomatoes, vegetable broth, and heavy cream. Add the dried oregano, salt, and black pepper, stirring well to ensure all ingredients blend together harmoniously.

        Bring the mixture to a gentle simmer. Once simmering, add the penne pasta, stirring to coat all of the pasta in the creamy tomato sauce.

          Cover the pot with a lid and reduce the heat to low. Let the pasta cook for approximately 12-15 minutes, stirring occasionally to prevent sticking, until the pasta is al dente.

            After the pasta is cooked to your liking, remove the pot from heat. Stir in the chopped fresh basil and grated Parmesan cheese, if desired, until evenly distributed.

              Allow the pasta to sit covered for a couple of minutes. This resting time will enable the sauce to thicken slightly, enhancing the overall texture.

                Taste the dish and adjust the seasoning if necessary, adding extra salt or pepper according to your preference.

                  - Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4

                    - Presentation Tips: Serve the creamy pasta in shallow bowls, garnishing each portion with a few extra fresh basil leaves and a sprinkle of Parmesan cheese on top for a vibrant touch and an extra hit of flavor.