Ingredients
Equipment
Method
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Stir in the minced garlic, Italian seasoning, and red pepper flakes (if using) and cook for another minute until fragrant, being careful not to burn the garlic.1 tablespoon olive oil, ½ cup yellow onion, finely chopped, 2 cloves garlic, minced, 1 teaspoon dried Italian seasoning, ¼ teaspoon red pepper flakes
- Add the uncooked pasta to the pot with the sautéed aromatics. Pour in the vegetable or chicken broth and the undrained petite diced tomatoes. Stir everything together to ensure the pasta is submerged and nothing is sticking to the bottom of the pot.1 ½ cups uncooked pasta, 3 cups vegetable broth or chicken broth, 1 14.5 ounce can petite diced tomatoes, undrained
- Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium-low, cover the pot, and let it simmer. Cook for 10-12 minutes, or until the pasta is al dente and most of the liquid has been absorbed, stirring occasionally to prevent sticking. Cooking time will vary slightly depending on the type of pasta you use, so check it for doneness.
- Remove the pot from the heat and stir in the heavy cream (or half-and-half) and grated Parmesan cheese. Stir continuously until the sauce is smooth, creamy, and well combined with the pasta. The residual heat from the pasta will help melt the cheese and thicken the sauce beautifully.½ cup heavy cream or half-and-half, ½ cup Parmesan cheese, grated
- Taste the pasta and season with salt and freshly ground black pepper as needed. Remember that the broth and Parmesan cheese can be salty, so taste before adding too much. Serve immediately, garnished with fresh chopped basil and extra grated Parmesan cheese, if desired.salt and freshly ground black pepper, fresh basil leaves, chopped, ½ cup Parmesan cheese, grated
Notes
Allow the pasta to cool completely before transferring it to an airtight container. Refrigerate the container for up to 3-4 days. Stovetop Reheating (Recommended): Transfer the leftover pasta to a saucepan. Add a splash (about 1-2 tablespoons) of water, broth, or milk to help loosen the sauce and prevent sticking. Heat over low to medium-low heat, stirring frequently, until warmed through. Microwave Reheating: Place a portion of the leftover pasta in a microwave-safe dish. Add a splash of liquid. Cover loosely and heat on medium power, stirring halfway through, until heated through. Freezing for Future Meals: Freeze for up to 1-2 months. Thaw overnight in the refrigerator and then reheat using the stovetop method for best results.
