One-Pot Creamy Tomato Pasta

Ingredients

2 cups chicken bone broth
3 cups marinara sauce (28 oz.)
1 lb. short pasta like cavatappi
1/2 tsp. sea salt
1/2 cup heavy cream
For serving: freshly grated Parmesan , freshly cracked pepper, red pepper flakes, flaky sea salt

Directions

Bring bone broth, marinara, and pasta to a boil in a dutch oven. Turn heat to medium and simmer until pasta is al dente, following package instructions. Note: If it starts really boiling, turn heat down to low. You want this to be simmering but not a hard boil.

Start checking pasta at about half-way through the cooking time for al dente (cooking time will depend on your particular cut of pasta). Remove from heat, but don’t drain.

Stir in heavy cream and serve with freshly grated Parmesan cheese, freshly cracked pepper, red pepper flakes, and flaky sea salt to taste.