One Pot Creamy Tomato Pasta
This one pot creamy tomato pasta comes together in 25 minutes and requires just one pot—a game-changer for weeknight dinners.
The magic happens when you cook the penne directly in a simmering tomato and cream sauce, letting the pasta absorb the flavors as it cooks instead of having a sauce poured over it afterward.
You’ll end up with silky, flavor-soaked pasta that tastes like it simmered for hours, not minutes.
Why You’ll Love It
- Ready in 25 minutes from start to finish
- Only one pot to wash
- Pasta absorbs the sauce flavor for better taste
- Creamy without being heavy or overly rich
- Easy to customize with vegetables or proteins
- Works with pantry staples you likely have on hand
Ingredients
Base
- 2 tablespoons olive oil
- 1 small onion, diced
- 4 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 2 cups chicken broth
- 1 pound penne or rigatoni
Finishing
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes (adjust to taste)
- Fresh basil for garnish
- Salt and black pepper to taste
Steps
- Heat olive oil in a large pot over medium heat.
- Add the diced onion and cook for 3-4 minutes until softened, stirring occasionally.
- Add the minced garlic and cook for 1 minute until fragrant.
- Pour in the crushed tomatoes, chicken broth, Italian seasoning, and red pepper flakes, stirring to combine.
- Bring the mixture to a boil, then add the dry penne directly to the pot.
- Reduce heat to medium and simmer for 12-14 minutes, stirring every 2-3 minutes to prevent sticking and ensure even cooking.
- The pasta is done when tender and most of the liquid has been absorbed into the pasta.
- Remove from heat and stir in the heavy cream and Parmesan cheese until fully combined.
- Taste and adjust seasoning with salt, pepper, or red pepper flakes as needed.
- Serve immediately, garnished with fresh basil and additional Parmesan if desired.
Helpful Tips and Substitutions
Use a large stainless steel pot with a lid to help the pasta cook evenly and prevent splashing.
If you prefer a lighter version, substitute half-and-half for the heavy cream or use cream cheese for added tang.
San Marzano tomatoes work beautifully here—look for high-quality canned San Marzano tomatoes if you have them on hand.
The pasta will continue to absorb liquid as it sits, so if you’re not serving immediately, save some extra broth to loosen it up before serving.
Add sautéed mushrooms, spinach, or cherry tomatoes during the last 2 minutes of cooking for extra vegetables.
For a protein boost, stir in cooked ground beef or Italian sausage before adding the cream.
Serving Ideas
Serve with a side of garlic bread made from crusty bakery bread for soaking up extra sauce.
Top with fresh basil, cracked black pepper, and a generous pinch of fleur de sel for color and flavor.
Pair with a light white wine like Pinot Grigio or a crisp Italian white to balance the richness of the cream.
A simple arugula salad dressed with lemon vinaigrette works perfectly as a counterpoint to the creamy pasta.
Make-Ahead and Storage
This dish is best enjoyed fresh, but leftovers keep well in an airtight container in the refrigerator for up to 3 days.
Reheat gently over low heat on the stovetop, adding a splash of broth or cream to restore the sauce consistency.
Don’t freeze the finished pasta, as the cream sauce can separate, but you can freeze the tomato base without the pasta and cream for up to 3 months.
Quality glass storage containers make it easy to store and reheat portions throughout the week.
If you’re making this for a meal prep situation, store the sauce separately from the pasta and combine when ready to eat.
This creamy tomato pasta is the weeknight dinner solution you’ve been looking for—minimal effort, maximum flavor, and only one pot to clean up afterward.
Try pairing it with our Spicy Ground Beef Arrabbiata Pasta or Ground Beef Mushroom Pasta for more one-pot pasta inspiration.
