One-Pot Creamy Tomato Pasta
This One-Pot Creamy Tomato Pasta is a rich, silky dinner made with garlic, tomatoes, Parmesan, and cream—all cooked together in one pot for an easy meal with minimal cleanup. Ready in just 30 minutes, it's perfect for busy weeknights.
Equipment
- large pot or Dutch oven
- wooden spoon
- measuring cups and spoons
- chef's knife
- cutting board
Ingredients
- 12 oz short pasta (penne, rotini, or rigatoni)
- 2 tbsp olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 28 oz crushed tomatoes
- 2 1/2 cups low-sodium broth or water
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- 1 pinch red pepper flakes
- 1/2 tsp salt
- 1/4 tsp black pepper
- fresh basil, for serving
Instructions
- Heat the olive oil in a large pot over medium heat. Cook the diced onion for 3–4 minutes until softened, then stir in the minced garlic and cook for 30 seconds.
- Stir in the tomato paste, Italian seasoning, and red pepper flakes. Cook for 1 minute, stirring constantly, until fragrant.
- Add the crushed tomatoes, broth or water, pasta, salt, and black pepper. Stir well to combine.
- Bring to a gentle boil, then reduce to a simmer. Cook uncovered for 12–15 minutes, stirring frequently, until the pasta is al dente and the sauce has thickened.
- Remove from the heat and stir in the heavy cream and grated Parmesan until smooth and creamy. Adjust seasoning if needed and garnish with fresh basil before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently with a splash of broth or milk to loosen the sauce. For a lighter version, substitute half-and-half for the heavy cream. For a dairy-free version, use full-fat coconut milk and dairy-free Parmesan.