Description
This One Pot Creamy Tomato Pasta is a quick and delicious meal perfect for busy weeknights. By cooking the pasta directly in a savory tomato and chicken stock broth, it results in a creamy, flavorful dish with minimal cleanup. The combination of grated Parmesan and cream cheese lends a rich, velvety texture, complemented by the bright notes of onion, garlic, and Italian seasoning. Optional sundried tomatoes add a tangy depth, while fresh parsley provides a burst of freshness. Ready in just 30 minutes, this comforting pasta is sure to become a family favorite.
Ingredients
Scale
Base Ingredients
- 1 tablespoon olive oil
- 1 small onion, chopped
- 1 clove garlic, minced
- â…“ cup sundried tomatoes, chopped (optional)
- 1 tablespoon tomato paste
- 2 teaspoons Italian seasoning
Liquids & Pasta
- 3 cups chicken stock or water
- 1 (15-ounce) can diced tomatoes, undrained
- 1 (12-ounce) box short pasta shapes (such as spirals or bow ties)
- Salt and pepper, to taste
Cheeses & Garnish
- ½ cup grated Parmesan
- ¼ cup cream cheese (or ricotta, mascarpone, or similar; use more for extra creaminess)
- Chopped flat leaf parsley (optional)
Instructions
- Sauté vegetables and sun-dried tomatoes: Heat the olive oil in a large pot over medium heat. Add the chopped onion, minced garlic, and chopped sundried tomatoes. Sauté until they begin to soften, about 2 minutes. Then stir in the tomato paste and Italian seasoning and cook for an additional 1 minute to deepen the flavors.
- Add liquids and pasta: Pour in the chicken stock, scraping the bottom of the pot to loosen any browned bits. Add the entire can of diced tomatoes with their juice and then stir in the pasta. Season with salt and pepper to taste.
- Cook the pasta: Bring the mixture to a boil, then reduce the heat to a simmer. Cook the pasta until it is tender, about 10 to 15 minutes, stirring occasionally to prevent sticking. If the pasta appears dry and the liquid is running low during cooking, add a splash of extra broth or water to maintain moisture.
- Incorporate cheeses and finish: Remove the pot from heat. Stir in the grated Parmesan and cream cheese until fully melted and incorporated, creating a creamy sauce. Stir in chopped parsley if using. Let the pasta sit for 3 to 4 minutes to thicken before serving to allow the sauce to set perfectly.
Notes
- For a vegetarian version, substitute vegetable broth for chicken stock.
- Use any short pasta shapes you prefer or have on hand.
- Adjust the amount of cream cheese or substitute ricotta or mascarpone to achieve your desired creaminess.
- If you prefer a spicier dish, add red pepper flakes while sautéing the onions and garlic.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated with a splash of broth or water to loosen the sauce.
