Pin it There's something about the smell of garlic hitting hot oil that makes you forget you're cooking on a weeknight. I discovered this one-pot pasta almost by accident—I had cream in the fridge that needed using, a tin of tomatoes in the cupboard, and no patience for multiple dishes. Twenty minutes later, I was stirring basil into something so silky and comforting that my partner asked for seconds before even tasting it.
I made this for my sister after she'd had a brutal day at work, and watching her shoulders actually relax when she took the first bite reminded me why comfort food matters. The cream mellows everything into something that feels both luxurious and deeply honest, without pretension.
Ingredients
- 350 g penne or fusilli pasta: The shapes hold onto the cream beautifully, and the smaller tubes catch pockets of sauce with every forkful.
- 2 tbsp olive oil: Good quality oil makes a real difference here—this is where the flavor starts.
- 1 medium yellow onion, finely chopped: It dissolves almost completely, sweetening the sauce without announcing itself.
- 4 cloves garlic, minced: Don't skip the mincing step; the smaller pieces distribute their flavor evenly through the cream.
- 1/2 tsp red pepper flakes: Optional, but a whisper of heat balances the richness beautifully.
- 800 g canned crushed tomatoes: The backbone of the sauce—look for ones without added sugar if you can.
- 2 tbsp tomato paste: This concentrates the tomato flavor and deepens the color into something rich.
- 1 tsp sugar: Just enough to round out the acidity of the tomatoes.
- 1 tsp salt and 1/2 tsp freshly ground black pepper: Taste and adjust as you go; seasoning is personal.
- 200 ml heavy cream: This transforms everything into velvet—don't use light cream, it breaks too easily.
- 60 g freshly grated Parmesan cheese: Grate it yourself; pre-grated stuff has anti-caking agents that make the sauce less smooth.
- 1 cup fresh basil leaves: The whole point of finishing this dish—use it generously and tear it by hand if you have time.
- 600 ml water or vegetable broth: Broth adds extra flavor, but water works just fine.
Instructions
- Start with the aromatics:
- Heat the olive oil in your largest, deepest skillet or Dutch oven over medium heat. When it shimmers, add the onion and let it soften for three to four minutes—you're not looking for color, just tenderness.
- Build the fragrance:
- Stir in the minced garlic and red pepper flakes, cooking for just a minute until your kitchen smells like something from an Italian grandmother's kitchen. This quick cook stops the garlic from turning bitter.
- Create the sauce base:
- Add the crushed tomatoes, tomato paste, sugar, salt, and pepper, stirring well so everything combines. You're looking for a smooth, deep red sauce without lumps.
- Commit the pasta:
- Pour in the dry pasta and water (or broth), stirring so the pasta is mostly submerged. Bring everything to a boil, watching for the first big bubbles to break the surface.
- Let it simmer and merge:
- Reduce heat to medium-low, cover the pot, and simmer for 12 to 14 minutes, stirring occasionally so nothing sticks to the bottom. You'll know it's ready when the pasta is tender and the liquid has mostly been absorbed into a rich sauce.
- Finish with cream and cheese:
- Stir in the heavy cream and grated Parmesan, cooking uncovered for just 2 to 3 minutes more until everything turns silky and creamy. The sauce will cling to the pasta like it's meant to be there.
- The basil moment:
- Take the pot off heat and fold in the chopped basil. Don't stir it to death—let some pieces stay whole so they release their fragrance as people eat.
Pin it The first time I made this for a dinner party, I was nervous that it looked too simple to impress anyone. But I watched people scrape the last bit of sauce from their bowls, and I realized that simplicity done right is exactly what people remember.
Why This Works as a One-Pot Wonder
Cooking pasta directly in the sauce instead of separately sounds risky, but it's actually the secret to everything tasting unified and complete. As the pasta releases its starch into the sauce, it thickens everything naturally, and the sauce soaks into each piece rather than sitting separately on top. You're not just combining ingredients—you're creating something that was always meant to be together.
The Cream Question
I used to think that adding cream made a dish less authentic or somehow cheating on Italian cooking, but then I learned that cream-based tomato sauces have been made in Italy for centuries, especially in the north. It softens the acidity of the tomatoes, adds richness without heaviness, and makes the whole dish feel luxurious in a way that feels earned rather than pretentious. The basil at the end is what keeps it from feeling heavy—brightness cutting through richness, which is what good food should always be.
Making It Your Own
This recipe is honest enough to work exactly as written, but flexible enough that you can bend it without breaking it. I've added sautéed mushrooms that release their earthiness into the cream, stirred in spinach that wilts right at the end, or scattered roasted vegetables across the top. The core—onion, garlic, tomato, cream, basil—stays the same, and everything else becomes a conversation between you and what's in your fridge.
- Mushrooms should be cooked with the onions until they release their moisture and start to brown.
- If you add spinach, stir it in just before the basil so it wilts from residual heat.
- Roasted vegetables work best added after plating, so they stay crispy rather than getting lost in the sauce.
Pin it This is the kind of dish that asks nothing of you except attention while you cook it, and repays you with something that tastes like someone cared. Make it on a regular Tuesday and suddenly Tuesday feels a little less ordinary.
Recipe FAQs
- → Can I use a different pasta shape?
Yes, penne or fusilli work best to hold the sauce, but feel free to use other short pasta like rigatoni or rotini.
- → How can I make this dish vegan?
Replace heavy cream with plant-based alternatives and use dairy-free cheese to keep it creamy without animal products.
- → Is it necessary to use fresh basil?
Fresh basil adds vibrant flavor and aroma, but dried basil can be used if fresh isn't available, adjusting quantity accordingly.
- → What can I add for extra nutrition?
Sautéed mushrooms, spinach, or roasted vegetables mix well and boost the nutritional value and texture of the dish.
- → Can I prepare this without heavy cream?
Omitting cream reduces richness, but adding more cheese or a splash of milk can help maintain creaminess.