Here is a foolproof, viral-worthy recipe for One-Pot Creamy Tomato Basil Pasta, crafted specifically for ComfortCooking.net.

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Introduction

Get ready to witness a little bit of culinary magic. Unlike traditional pasta recipes where you boil the noodles and pour that starchy gold down the drain, this One-Pot method keeps everything in the pan. As the pasta cooks in the savory tomato broth, it releases starch directly into the liquid. This creates a naturally velvety, rich, and cohesive sauce that clings to every noodle—without needing a roux or excessive amounts of cream. Best of all? You are left with a delicious, restaurant-quality dinner and only one single pot to wash.

Key Stats

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Number of Servings: 4–6

Ingredients

• 2 tbsp olive oil
• 1 yellow onion, finely diced
• 4 cloves garlic, minced
• 1 tsp dried basil (or Italian seasoning)
• 1 can (28 oz) crushed tomatoes
• 4 cups chicken or vegetable broth (using broth instead of water adds incredible depth)
• 1 lb (16 oz) uncooked short pasta (Penne, Fusilli, or Rotini work best)
• ½ tsp salt (plus more to taste)
• ½ tsp black pepper
• ½ tsp red pepper flakes (optional, for a little kick)
• ½ cup heavy cream
• 3 cups fresh baby spinach
• ½ cup freshly grated Parmesan cheese

Directions

1. Build the Flavor Base:Heat the olive oil in a large Dutch oven or deep skillet over medium-high heat. Add the diced onion and sauté for 3–5 minutes until softened and translucent. Add the minced garlic and dried basil, cooking for just 30 seconds until fragrant. Do not skip this step! Sautéing the aromatics first creates a depth of flavor that dumping everything in at once simply cannot match.
2. Combine and Boil:Pour in the chicken broth, crushed tomatoes, salt, pepper, and red pepper flakes. Stir to combine. Add the uncooked pasta to the pot and ensure the noodles are submerged as much as possible in the liquid. Bring the mixture to a rolling boil.
3. The Simmer (The Magic Step):Reduce the heat to medium-low to maintain a steady simmer. Cook for 10–12 minutes (or until the pasta is al dente), leaving the pot uncovered.Critical: Stir the pot every 2–3 minutes. Because the starch is staying in the pot, the pasta will want to stick to the bottom. Stirring ensures an even cook and a creamy sauce.
4. Finish and Serve:Once the pasta is tender and most of the liquid has reduced into a thick sauce, remove the pot from the heat. Immediately stir in the heavy cream, fresh spinach, and Parmesan cheese. Keep stirring gently until the spinach has wilted and the cheese has melted into the sauce. Serve hot with extra Parmesan on top.

Chef’s Tips

• Liquid Ratios are Key: Trust the process. It might look like “too much” liquid at first, or “too little” halfway through. Resist the urge to add cups of extra water. If the pasta is not quite done but the sauce is getting too thick, add just a splash (1/4 cup) of extra broth or water to loosen it up.
• The “Stirring” Rule: You cannot walk away from this one! Since we aren’t using a gallon of boiling water, the pasta sits close to the heat source. If you don’t scrape the bottom of the pot frequently, you will end up with a “pasta brick” stuck to the bottom of your pan.
• Protein Add-Ins: Want to make this even heartier? This recipe is a perfect canvas for protein. Brown some Italian sausage or cubed chicken breast in the pot before Step 1, remove it, and then add it back in at the very end with the spinach.