Easy Pasta Recipe
This Easy Pasta Recipe is a one-pot, weeknight wonder that’s quick, comforting, and absolutely delicious. A cozy blend of creamy sauce meeting bright marinara, tossed with al dente pasta—perfect for busy weeknights or a casual Sunday supper.
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.
Notes
Choose a sturdy pasta shape for better sauce cling. Gluten-free pasta can be used with additional broth. Adjust seasoning and thickness of sauce as needed.
Nutrition
Calories: 350kcal
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