0ne-Pan Fusilli with Creamy Tomato Sauce

By Rose
May 3, 2019

Author Notes: 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

Serves: 4
Prep time: 10 min
Cook time: 20 min


  • 1 pound Fusilli pasta
  • 1 14.5 ounce canned chopped tomatoes
  • 1 Onion sliced thin (slice your onion as thinly as possible so it can melt in the sauce )
  • 4 Cloves of garlic , thinly sliced
  • 1/2 teaspoon Red pepper flakes
  • 6 Basil sprigs - 4 for the pasta plus 2 extra for garnish
  • 2 1/4 cups Water
  • 2 cups Heavy cream
  • 2 teaspoons Salt
  • 2 tablespoons Butter
  • 1/2 cup Parmesan cheese
In This Recipe


  1. Combine pasta, tomatoes, onion, garlic, red pepper flakes, basil, salt, water and heavy cream in a large 14 inch or 5qt sauté pan.
  2. Bring to a boil over high heat stirring occasionally. When it reaches a boil reduce heat to medium-high stirring frequently until the pasta is al dente and the mixture has started to form a creamy consistency. Should take about 9-11 minutes. If it looks a bit watery don't worry it will thicken a bit as it sits. If your mixture looks very dry add another 1/4 cup water until you reach your desired consistency.
  3. Add butter, turn off heat and add Parmesan. Taste for seasoning and sprinkle with basil leaves ( torn or whole ) and extra parmesan if desired.

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