One-Pan Creamy Tomato Shell Pasta
One-Pan Creamy Tomato Shell Pasta
Ingredients
- 2 tablespoons olive oil
- 3 garlic, minced
- 12 ounces small shell pasta, conchiglie
- 2 tablespoons butter
- 4 cups water, or vegetable broth
- 1/4 cup tomato paste
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/2 teaspoon salt, as needed
- 1/4 teaspoon black pepper, freshly ground, as needed
- 2 tablespoons fresh parsley, chopped, for garnish (optional)
Instructions
- 1
Heat the olive oil in a large skillet or pan over medium heat. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
⏱️ 2 min
- 2
Add the dry small shell pasta directly into the pan with the garlic and oil. Stir to coat the pasta.
⏱️ 1 min
- 3
Add the butter to the pan. Pour in the water (or vegetable broth), ensuring the pasta shells are completely covered. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
⏱️ 1 min
- 4
Bring the mixture to a boil, then reduce the heat to medium-low. Cook, stirring occasionally to prevent sticking, until the pasta is al dente and most of the liquid has been absorbed, about 10-12 minutes. The liquid should become starchy.
⏱️ 12 min
- 5
Once the pasta is cooked and the liquid reduced, stir in the tomato paste until well combined.
⏱️ 1 min
- 6
Pour in the heavy cream and stir thoroughly with the tomato paste and pasta until everything is well combined and the pasta is coated in a vibrant orange, creamy sauce.
⏱️ 1 min
- 7
Sprinkle the 1/2 cup of grated Parmesan cheese over the pasta. Give it one last stir to incorporate the cheese, ensuring the sauce is smooth and evenly distributed.
⏱️ 1 min
- 8
Taste and adjust seasoning with additional salt and pepper if needed. Garnish with fresh chopped parsley, if desired, and serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
One-Pan Creamy Tomato Shell Pasta
- 2 tablespoons olive oil
- 3 garlic, minced
- 12 ounces small shell pasta, conchiglie
- 2 tablespoons butter
- 4 cups water, or vegetable broth
- 1/4 cup tomato paste
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/2 teaspoon salt, as needed
- 1/4 teaspoon black pepper, freshly ground, as needed
- 2 tablespoons fresh parsley, chopped, for garnish (optional)
Instructions
- 1
Heat the olive oil in a large skillet or pan over medium heat. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
⏱️ 2 min - 2
Add the dry small shell pasta directly into the pan with the garlic and oil. Stir to coat the pasta.
⏱️ 1 min - 3
Add the butter to the pan. Pour in the water (or vegetable broth), ensuring the pasta shells are completely covered. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
⏱️ 1 min - 4
Bring the mixture to a boil, then reduce the heat to medium-low. Cook, stirring occasionally to prevent sticking, until the pasta is al dente and most of the liquid has been absorbed, about 10-12 minutes. The liquid should become starchy.
⏱️ 12 min - 5
Once the pasta is cooked and the liquid reduced, stir in the tomato paste until well combined.
⏱️ 1 min - 6
Pour in the heavy cream and stir thoroughly with the tomato paste and pasta until everything is well combined and the pasta is coated in a vibrant orange, creamy sauce.
⏱️ 1 min - 7
Sprinkle the 1/2 cup of grated Parmesan cheese over the pasta. Give it one last stir to incorporate the cheese, ensuring the sauce is smooth and evenly distributed.
⏱️ 1 min - 8
Taste and adjust seasoning with additional salt and pepper if needed. Garnish with fresh chopped parsley, if desired, and serve immediately.
⏱️ 1 min