Hi, friends! This creamy pasta cooks right in its sauce, which means less washing up and a sauce that clings to the noodles. The important part is staying near the pot: stir regularly, taste the pasta, and add a little hot water when it needs it. Cream and cheese go in at the end.
- Prep
- 10 minutes
- Cook or chill
- about 20 minutes
- Yield
- 5 servings
Ingredients
Weights and milliliters preserve the original recipe. Cup volumes are rounded for U.S. kitchens; the source uses a 240 ml cup. Where a weight is given, use it for accuracy. Use level measuring spoons and spoon flour into the cup without packing.
Pasta and sauce
- 500 g short pasta (about 1.1 lb)
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 300 g tomato sauce (10.6 oz)
- 700 ml hot water or mild broth (about 3 cups), plus extra as needed
- 1 teaspoon salt, adjusted to the broth and cheeses
- Black pepper and oregano to taste
- 200 g table cream (7 oz)
- 150 g shredded mozzarella (5.3 oz)
- 50 g grated Parmesan (1.8 oz)
- Chopped parsley or basil
How to make it
- Use a wide pot of at least 4 liters, approximately 4 quarts. Keep another 300 ml of hot water nearby.
- Soften the onion in olive oil. Add the garlic and cook for about 30 seconds without burning it.
- Stir in the tomato sauce, 700 ml hot water or broth, and seasoning. Bring to a gentle simmer.
- Add the pasta. Cook over medium heat with the lid partly on, stirring about every 2 minutes to prevent sticking.
- Taste as it cooks. If the liquid reduces before the pasta is tender, add hot water about ½ cup at a time. Stop when the pasta is al dente and still surrounded by sauce.
- Turn off the heat and stir in the cream and mozzarella until melted. Adjust the seasoning, add Parmesan and herbs, and serve right away.
Small details that help
Pasta shapes and brands absorb different amounts of liquid, so 700 ml is a starting amount, not a guarantee that no more will be needed. Brazilian creme de leite is closer to table cream than heavy whipping cream. Heavy cream is a richer adaptation; avoid adding it early and boiling it hard.
Serving and storing
Refrigerate leftovers promptly in shallow, covered containers at 40°F or below. Use cooked leftovers within 3–4 days. Reheat hot leftovers to 165°F. Refrigerate perishable foods within 2 hours, or within 1 hour when it is above 90°F. USDA storage and reheating guidance.
Frequently asked questions
Why did my pasta stick?
One-pot pasta releases starch into the sauce. Use a wide pot, stir regularly, and add hot water if the bottom starts drying out.
Can I use long pasta?
It needs different handling and may stick more easily. Short shapes work best with the proportions here.
Can I make it ahead?
It is best right after cooking. Refrigerate leftovers promptly and add a splash of water when reheating, because the sauce thickens as it sits.