Easy One-Pot Creamy Tomato Pasta Recipe

An easy one pot pasta recipe is a weeknight lifesaver, delivering a complete, comforting meal with minimal cleanup. This version creates a rich, creamy tomato sauce by cooking the pasta right in the pot with broth, tomatoes, and aromatics. The pasta’s starch releases into the liquid, naturally thickening the sauce into a velvety coating. It’s a simple technique that yields impressive flavor and texture with very little effort.

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion, finely chopped
• 4 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional)
• 1 (28-ounce) can crushed tomatoes
• 4 cups low-sodium chicken or vegetable broth
• 12 ounces dried short pasta, such as penne, rigatoni, or fusilli
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1/2 cup heavy cream or half-and-half
• 1/2 cup freshly grated Parmesan cheese, plus more for serving
• Fresh basil or parsley, for garnish (optional)

Equipment

You only need one large, heavy-bottomed pot or Dutch oven with a tight-fitting lid. A pot that holds 5 to 6 quarts is ideal for this amount of pasta, giving the ingredients enough room to simmer without boiling over. You’ll also need a wooden spoon or spatula for stirring and a measuring cup for the liquids. If you enjoy this streamlined approach, you can find more inspiration in our collection of Cooking Styles.

Instructions

1. Sauté the aromatics: Heat the olive oil in your large pot over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5 to 7 minutes. Add the minced garlic, oregano, and red pepper flakes (if using). Cook for another minute until fragrant.
2. Build the base: Pour in the crushed tomatoes and broth, and stir to combine. Add the dried pasta, salt, and black pepper. Stir well to ensure all the pasta is submerged in the liquid.
3. Cook the pasta: Increase the heat to bring the liquid to a boil. Once boiling, immediately reduce the heat to maintain a steady simmer. Cover the pot with the lid slightly ajar. Cook, stirring every 3 to 4 minutes to prevent sticking, until the pasta is al dente and most of the liquid has been absorbed, about 12 to 15 minutes. The timing will vary slightly by pasta shape and brand.
4. Finish the sauce: Once the pasta is cooked, turn off the heat. Stir in the heavy cream and grated Parmesan cheese until the cheese is melted and the sauce is creamy and cohesive. The sauce will continue to thicken as it sits. Taste and adjust seasoning with more salt or pepper if needed.
5. Serve: Ladle the pasta into bowls. Garnish with additional Parmesan cheese and fresh herbs if desired. Serve immediately.

Food safety and storage

Since this dish contains dairy, proper handling is important. Serve the pasta immediately after adding the cream and cheese. For leftovers, cool them quickly and store in a shallow, airtight container in the refrigerator. Consume refrigerated leftovers within 3 to 4 days. Reheat gently on the stovetop over low heat, adding a splash of broth, water, or cream to loosen the sauce if it has thickened. For comprehensive guidance on safe food handling, refer to resources from the USDA Food Safety and Inspection Service and FoodSafety.gov.

Variations

The beauty of an easy one-pot pasta recipe is its adaptability. Here are a few ways to change it up:

• Add protein: For a heartier meal, brown 1 pound of ground Italian sausage, ground beef, or ground turkey with the onions. Drain any excess fat before proceeding. For a different protein approach, try our One-Pot Beef and Bean Chili.
• Make it vegetarian/vegan: Use vegetable broth. Substitute the heavy cream with full-fat canned coconut milk and use a vegan Parmesan alternative or nutritional yeast.
• Add vegetables: Stir in a couple of handfuls of fresh spinach or baby kale just before adding the cream. Diced bell peppers or sliced mushrooms can be sautéed with the onions.
• Change the herbs: Swap dried oregano for an Italian seasoning blend, or stir in a tablespoon of chopped fresh basil at the end.

For other quick dinner ideas that simplify cooking, explore recipes like our 15-Minute Garlic Shrimp and Broccoli Stir Fry or Simple Sheet Pan Salmon and Asparagus Dinner.

Frequently Asked Questions

Can I use any type of pasta?

Short, sturdy shapes with ridges or tubes work best, as they hold the sauce well and cook evenly in the liquid. Penne, rigatoni, fusilli, and farfalle are excellent choices. Avoid very thin pasta like angel hair or long strands like spaghetti, as they can become mushy or clump together in the pot.

Why didn’t my sauce thicken?

If your sauce is too thin, the pasta may not have released enough starch, or there may have been too much liquid. Continue to simmer the pasta uncovered for a few more minutes, stirring frequently, to reduce the sauce. The sauce will also thicken significantly as it cools. If it’s still too loose, you can stir in an extra tablespoon of grated Parmesan cheese to help bind it.

Can I make this ahead of time?

This dish is best served immediately, as the pasta continues to absorb liquid and can become soft upon standing. For meal prep, you can prepare the recipe through step 2 (combining all ingredients except cream and cheese) and refrigerate it for up to a day. When ready to eat, bring it to a simmer and complete the recipe, noting you may need to add a little extra broth or water to account for absorption.

My pasta is sticking to the bottom of the pot. What should I do?

Sticking usually means the heat is too high or you need to stir more often. Ensure you’re maintaining a gentle simmer, not a rolling boil, once the pasta is cooking. Stir the pasta thoroughly every few minutes, scraping the bottom of the pot with your spoon. Using a heavy-bottomed pot also helps distribute heat more evenly and prevents hot spots that cause sticking.

Can I freeze this pasta?

We do not recommend freezing this creamy pasta dish. Dairy-based sauces can separate and become grainy when thawed and reheated. The pasta texture also suffers, often becoming mushy. It’s best enjoyed fresh or stored in the refrigerator for a few days. For a freezer-friendly one-pot meal, consider a recipe like our One-Pot Beef and Bean Chili.