One-Pot Creamy Tomato Pasta

Ingredients

• 2 tablespoons olive oil
• 1 small yellow onion, finely chopped
• 4 cloves garlic, minced
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1 can (28 ounces) crushed tomatoes
• 3 cups vegetable broth
• 1 pound penne or fusilli pasta
• 1 teaspoon dried oregano
• 1 teaspoon salt, plus more to taste
• 1/2 cup heavy cream
• 1 cup shredded mozzarella cheese
• 1/3 cup grated Parmesan cheese
• 1/4 cup fresh basil, torn, for garnish

Nutrition (estimated per serving)

Method

1. In a large, deep pot or Dutch oven (at least 5-quart capacity), heat the 2 tablespoons olive oil over medium heat until it shimmers slightly, about 1 minute.
2. Add the chopped onion and cook for 4 to 5 minutes, stirring occasionally, until softened and translucent but not browned.
3. Add the minced garlic and red pepper flakes and cook for 30 seconds, stirring constantly, until fragrant; watch closely since garlic can burn and turn bitter in just a few extra seconds.
4. Pour in the crushed tomatoes and vegetable broth, stirring to combine, and bring the mixture to a boil over high heat.
5. Once boiling, add the uncooked pasta directly into the pot, along with the dried oregano and 1 teaspoon salt, and stir well so all the pasta is submerged in the liquid.
6. Reduce the heat to medium so the mixture simmers steadily but not violently, then cover the pot partially with a lid, leaving a small gap for steam to escape.
7. Cook for 12 to 15 minutes, stirring every 2 to 3 minutes with a wooden spoon and scraping the bottom of the pot each time, since the pasta starch will settle and can scorch if left unstirred.
8. Check the pasta for doneness at the 12-minute mark by tasting a piece; it should be tender with a slight bite, and the surrounding sauce should look thick and creamy rather than watery, since the pasta absorbs most of the liquid as it cooks.
9. If the sauce looks too thick before the pasta is fully tender, stir in an extra 1/4 cup of broth or water and continue simmering; if it looks too soupy once the pasta is done, simmer uncovered for another minute or two to thicken.
10. Turn the heat down to low and stir in the heavy cream, mixing until the sauce turns a rich orange-red and looks glossy, about 1 minute.
11. Add the shredded mozzarella and grated Parmesan, stirring continuously until both cheeses melt completely into the sauce and no clumps remain.
12. Taste the sauce and add a small pinch more salt if needed, keeping in mind the cheeses add saltiness of their own.
13. Remove the pot from the heat, let it sit for 2 minutes to thicken slightly, then divide among 4 bowls and top with torn fresh basil.

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