Easy Pasta Recipe
This Easy Pasta Recipe is a one-pot, weeknight wonder that’s quick, comforting, and absolutely delicious.
Let me tell you about this simple, homemade Italian-inspired dish. It’s a cozy blend of creamy sauce meeting bright marinara, tossed with al dente pasta—perfect for busy weeknights or a casual Sunday supper. I first whipped this up when my grandkids were clamoring for something warm after a long day of soccer practice, and it’s been a family-friendly staple ever since. You’ll love how it feels homemade yet comes together almost as fast as takeout.
Why You’ll Love This Easy Pasta Recipe
• No-fuss One-Pot Magic: Fewer dishes, more time to relax.
• Ready in Under 30 Minutes: Quick enough for spur-of-the-moment dinners.
• Creamy & Comforting: A silky sauce that hugs each noodle.
• Versatile Flavor: Goes from classic marinara to spicy arrabbiata with a pinch of red pepper.
• Pantry-Friendly: Uses staples you likely have—olive oil, garlic, pasta, canned tomatoes.
• Family-Friendly Appeal: Picky eaters and pasta lovers unite!
• Customizable: Swap in veggies, chicken, or sausage for added protein.
• Budget-Smart: Economical ingredients deliver big taste.
Ingredients for the Easy Pasta Recipe
• 12 ounces penne or rigatoni (Barilla or De Cecco recommended for best bite)
• 2 tablespoons extra-virgin olive oil (California-grown if you can get it)
• 4 cloves garlic, thinly sliced (fresh is best for that punch)
• 1 small onion, finely chopped (Vidalia or sweet onion adds mild flavor)
• 1 (28-ounce) can crushed tomatoes (San Marzano style for authenticity)
• 1 cup low-sodium chicken or vegetable broth (homemade stock or Swanson is fine)
• ½ cup heavy cream or half-and-half (whole milk Greek yogurt can swap in for tang)
• ½ teaspoon red pepper flakes (optional, for a touch of heat)
• 1 teaspoon dried oregano (or 1 tablespoon fresh, finely chopped)
• Salt and black pepper, to taste
• ½ cup freshly grated Parmesan (plus extra for serving)
• Handful of fresh basil leaves, torn (or 1 teaspoon dried basil)
Tips: Choose a sturdy pasta shape so sauce clings nicely. If you prefer gluten-free, use your favorite blend, adding a splash more broth to compensate for absorption.
Directions
1. Heat the Olive Oil: Warm a large skillet or shallow Dutch oven over medium heat, then swirl in oil. You’ll see it shimmer—that’s your cue that it’s ready.
2. Sauté Aromatics: Toss in garlic and onion. Stir for 2–3 minutes until fragrant and slightly golden, but watch closely so garlic doesn’t brown too much.
3. Build the Sauce: Add crushed tomatoes, broth, oregano, and red pepper flakes. Stir, bring to a gentle simmer, and let flavors meld for about 5 minutes.
4. Add the Pasta: Pour in uncooked pasta, pressing it down so it’s mostly submerged. Cover, reduce heat to medium-low, and cook for 10 minutes, stirring once or twice to prevent sticking.
5. Cream It Up: Uncover, pour in cream, and stir to incorporate. You’ll notice the sauce turning silky and coating each noodle—just the way we like it.
6. Finish & Season: Cook for another 2–3 minutes until pasta is tender yet firm. Stir in Parmesan, then taste and adjust salt and pepper. If it feels too thick, add a splash more broth.
7. Garnish & Serve: Top with torn basil and an extra sprinkle of cheese. Serve piping hot, straight from the pan for that rustic, homemade vibe.
Servings & Timing
Yield: Serves 4–6 hungry diners
Prep Time: 10 minutes of chopping and measuring
Cook Time: 20 minutes simmering and stirring
Total Time: About 30 minutes—perfect for busy evenings
Variations
• Creamy Pesto Twist: Stir in ¼ cup basil pesto instead of oregano for a herbaceous punch.
• Veggie Boost: Toss in spinach, zucchini ribbons, or cherry tomatoes in step 4 for extra color.
• Protein Power: Add shredded rotisserie chicken or sliced Italian sausage when you pour in the cream.
• Dairy-Free Comfort: Swap cream for coconut milk and skip the Parmesan—nutritional yeast adds savory depth.
• Mushroom Medley: Sauté sliced cremini or portobello before adding garlic for earthy richness.
Storage & Reheating
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze in portions for up to 2 months; thaw overnight in the fridge before reheating.
Reheating: Warm gently on the stovetop over low heat with a splash of broth to revive the sauce’s creaminess, or microwave in 30-second bursts, stirring in between.
Make-Ahead Tip: Prep the sauce base and store it separately; add pasta and cream when you’re ready to serve for best texture.
Notes
• If you notice the sauce getting too thick, don’t panic—just whisk in a little extra broth or water.
• I’ve learned that fresh garlic makes an enormous difference, but if you use jarred, cut back to 2 teaspoons to avoid an overpowering punch.
• For the creamiest finish, grate your own Parmesan; pre-grated can be dustier and won’t melt as smoothly.
• Taste as you go! Every stovetop and pan heats differently, so adjust seasoning at each stage.
FAQs
Q: Can I use spaghetti instead of penne?
A: Absolutely—you may need to stir more often so long strands don’t stick, but it works beautifully.
Q: What’s the key to one-pot pasta success?
A: Keeping enough liquid in the pan and stirring occasionally so the pasta cooks evenly without clumping.
Q: Is it possible to make this vegan?
A: Yes—use vegetable broth, skip the cream (or use coconut milk), and replace Parmesan with nutritional yeast.
Q: My sauce is watery—what went wrong?
A: Let it simmer uncovered for a few extra minutes so excess liquid evaporates and the sauce thickens.
Q: How spicy is it?
A: Mild by default—red pepper flakes give a gentle warmth, but you can leave them out or add more to taste.
Q: Can I prepare it ahead for a party?
A: You can make the sauce up to 2 days ahead; just reheat, add pasta, and finish with cream before guests arrive.
Q: What wine pairs well?
A: A crisp Pinot Grigio or light Chianti complements the tomato and cream without overshadowing flavors.
Conclusion
This Easy Pasta Recipe is your new go-to for simple, comforting meals that taste like they took hours but cook in mere minutes. Give it a whirl, share your tweaks in the comments, and don’t forget to explore my Homemade Marinara Sauce or Creamy Mushroom Pasta next—happy cooking!
Easy Pasta Recipe
Ingredients
- 12 ounces penne or rigatoni Barilla or De Cecco recommended
- 2 tablespoons extra-virgin olive oil California-grown if possible
- 4 cloves garlic thinly sliced
- 1 small onion finely chopped
- 1 28-ounce can crushed tomatoes San Marzano style recommended
- 1 cup low-sodium chicken or vegetable broth homemade stock or Swanson
- 1/2 cup heavy cream or half-and-half whole milk Greek yogurt can be substituted
- 1/2 teaspoon red pepper flakes optional, for heat
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- 1/2 cup freshly grated Parmesan plus more for serving
- Handful of fresh basil leaves torn
Instructions
- Warm a large skillet or shallow Dutch oven over medium heat, then add olive oil.
- Cook garlic and onion until fragrant and slightly golden.
- Add crushed tomatoes, broth, oregano, and red pepper flakes. Let flavors meld.
- Pour in uncooked pasta, cover, and cook until al dente.
- Stir in cream until the sauce turns silky.
- Cook until pasta is tender yet firm, then stir in Parmesan, salt, and pepper.
- Top with torn basil and extra Parmesan. Serve piping hot.
