Why You’ll Love This Recipe
One Pot Creamy Tomato Pasta is the ultimate weeknight dinner solution—quick, easy, and bursting with flavor. With just one pot, minimal ingredients, and a creamy tomato-based sauce that clings to every noodle, this dish is perfect for busy evenings. The rich creaminess balances beautifully with the tangy tomatoes, making it a comforting and satisfying meal for the whole family.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
olive oilgarliconioncanned crushed tomatospasta (penne, fusilli, or spaghetti work well)vegetable broth or waterheavy creamparmesan cheesedried basilred pepper flakes (optional)salt and black pepperfresh basil (for garnish)
directions
Heat olive oil in a large pot over medium heat and sauté the garlic and onion until translucent and fragrant.
Add the canned crushed tomatoes, pasta, vegetable broth or water, and dried basil. Stir to combine.
Bring to a boil, then reduce the heat and simmer uncovered, stirring occasionally, until the pasta is cooked al dente and the liquid has reduced (about 10-12 minutes).
Stir in the heavy cream and parmesan cheese until the sauce is creamy and smooth.
Season with salt, black pepper, and red pepper flakes if desired.
Remove from heat and let it sit for a couple of minutes to thicken.
Garnish with fresh basil before serving.
Servings and timing
This recipe serves 4.Preparation time: 5 minutesCooking time: 15 minutesTotal time: 20 minutes
Variations
Add sautéed mushrooms or spinach for extra veggies.
Use coconut cream instead of heavy cream for a dairy-free version.
Add grilled chicken or shrimp for a protein boost.
Swap out the pasta for gluten-free noodles if needed.
Top with mozzarella or burrata cheese for an extra cheesy finish.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat on the stovetop or in the microwave with a splash of water or cream to loosen the sauce.
FAQs
Can I use fresh tomatoes instead of canned?
Yes, but you’ll need to cook them down longer to get the same saucy consistency.
What kind of pasta works best?
Short pasta like penne or fusilli is ideal, but spaghetti also works.
Can I make this vegan?
Yes, use a plant-based cream and skip the cheese or use a vegan alternative.
Is it spicy?
Not unless you add red pepper flakes—feel free to adjust the heat to your liking.
Can I freeze this?
Cream-based pastas don’t freeze well, so it’s best enjoyed fresh or within a few days.
How do I prevent the pasta from sticking?
Stir frequently during cooking and make sure there’s enough liquid.
Can I double the recipe?
Yes, just use a larger pot and adjust cooking time slightly if needed.
Is this recipe kid-friendly?
Absolutely! It’s creamy, mild, and very comforting.
What cheese can I substitute for parmesan?
Try pecorino romano or a vegan cheese alternative.
What’s the best way to serve this?
Pair it with garlic bread or a simple green salad.
Conclusion
One Pot Creamy Tomato Pasta is the perfect solution for those looking for a fast, flavorful, and fuss-free meal. Whether you’re cooking for your family or just want a comforting dish in minutes, this recipe delivers on all fronts. Try it once, and it might just become your go-to pasta night favorite.
Print
One Pot Creamy Tomato Pasta
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: One‑pot, Simmering
- Cuisine: Italian‑inspired
Description
A rich and creamy one‑pot tomato pasta dish that’s quick to make and bursting with flavor—perfect for a comforting weeknight meal.
Ingredients
- 12 oz (340 g) pasta (penne, rotini, or shells)
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 can (14 oz/400 g) crushed tomatoes
- 2 cups vegetable or chicken broth
- ½ cup heavy cream (or half‑and‑half)
- ½ cup grated Parmesan cheese, plus extra for serving
- 1 tsp Italian seasoning
- ½ tsp crushed red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- Fresh basil leaves, chopped, for garnish
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onion and sauté until soft, about 4–5 minutes.
- Add minced garlic and cook until fragrant, about 30 seconds.
- Add pasta, crushed tomatoes, broth, Italian seasoning, and red pepper flakes (if using). Season with salt and pepper.
- Bring to a boil, then reduce heat to a gentle simmer. Cook uncovered, stirring occasionally, until pasta is al dente and most of the liquid is absorbed, about 12–15 minutes.
- Stir in heavy cream and grated Parmesan until creamy and well combined. Taste and adjust seasoning.
- Remove from heat and let rest for 2 minutes; the sauce will thicken slightly.
- Serve garnished with fresh basil and extra Parmesan.”
Notes
- Use gluten‑free pasta to make it gluten‑free.
- Substitute heavy cream with coconut milk or cashew cream for a dairy‑free option (adjust taste accordingly).
- Add spinach or kale in the last 2 minutes of cooking for extra greens.
- Stir in cooked chicken, sausage, or shrimp for added protein.
- Leftovers can be refrigerated for up to 3 days. Reheat gently with a splash of broth or cream.