This is my take on Martha Stewart’s one-pan pasta. I wanted to create a luxurious version that tasted decadent but took no time at all. I used fusilli instead of spaghetti. The shorter pasta lends itself to easier maneuverability in the pan. The addition of heavy cream turned this into a creamy sauce and swapping canned chopped tomatoes for the cherry tomatoes meant that it can be made at the last minute and doesn’t require any extra labor. The result was a delectable dish that was fast, easy and felt fancy. Every college student should have this recipe. —Rose
14.5 ounce canned chopped tomatoes
Onion thinly sliced ( slice as thinly as possible so onion will melt in the sauce)
Cloves of garlic, thinly sliced
Red pepper flakes
Basil sprigs 4 for the pasta plus 2 extra for garnish
2 1/4 cups
In This Recipe
Combine Pasta, tomatoes, onion, garlic, red-pepper flakes, basil, water, heavy cream and salt in a very large 14 inch or 5qt sauté pan.
Bring to a boil over high heat stirring occasionally. When it comes to a boil, lower the heat to medium-high and cook stirring frequently until the pasta is al dente and the liquid has started to form a creamy consistency. Should take approximately 9-11 minutes. If it looks too watery don't worry it will thicken up a bit as it sits. If it looks dry add 1/4 cup of water until you reach your desired consistency.
Add the butter, then turn off the heat and stir in the parmesan. taste to see if it needs more salt.
Sprinkle with remaining basil (torn or whole leaves) and extra parmesan if desired.