Easy One Pot Creamy Tomato Pasta

Easy One Pot Creamy Tomato Pasta is a delicious, fuss-free meal that combines the rich tang of tomatoes with the velvety smoothness of cream—all cooked in a single pot. This dish is perfect when I want something comforting, quick, and packed with flavor, without spending hours in the kitchen or dealing with a pile of dishes afterward.

Why You’ll Love This Recipe

I love how this recipe simplifies pasta night. Everything cooks in one pot, which means the pasta soaks up all the delicious flavors as it simmers. The creamy tomato sauce is perfectly balanced—not too heavy, not too acidic—and it clings to every bite of pasta. It’s great on its own or dressed up with protein or vegetables.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Olive oil

• Garlic (minced)

• Onion (finely chopped)

• Crushed tomatoes or tomato sauce

• Vegetable or chicken broth

• Heavy cream

• Uncooked pasta (penne, rotini, or your favorite shape)

• Grated Parmesan cheese

• Italian seasoning

• Salt and pepper

• Fresh basil or parsley (optional for garnish)

Directions

1. I heat olive oil in a large pot over medium heat and sauté the garlic and onion until soft and fragrant.

2. I stir in the crushed tomatoes, broth, Italian seasoning, salt, and pepper.

3. I add the uncooked pasta directly to the pot, making sure it’s mostly submerged in the liquid.

4. I bring everything to a boil, then reduce the heat and simmer, stirring occasionally, until the pasta is tender and the sauce has thickened—about 12–15 minutes.

5. I lower the heat and stir in the heavy cream and Parmesan cheese until the sauce is creamy and smooth.

6. I garnish with fresh herbs and serve immediately.

Servings and timing

This recipe makes 4 servings. It takes about 10 minutes to prep and 20 minutes to cook, so I have dinner ready in 30 minutes flat.

Variations

Sometimes I stir in spinach or frozen peas toward the end of cooking for added nutrition. For a protein boost, I add cooked chicken, shrimp, or Italian sausage. I’ve also made a spicy version with red pepper flakes or a smoky one with roasted red peppers blended into the sauce.

Storage/Reheating

Leftovers can be stored in the fridge for up to 3 days. I reheat them on the stovetop or in the microwave with a splash of cream or broth to keep the pasta creamy and moist.

FAQs

Can I use milk instead of heavy cream?

Yes, I’ve used whole milk or half-and-half in place of cream. It’s lighter, but still gives the sauce a nice creamy texture.

What pasta works best?

I usually go with penne or rotini because they hold the sauce well, but any pasta shape will do as long as it cooks evenly.

Can I make this vegan?

Yes, I substitute plant-based cream and broth, and use nutritional yeast or vegan cheese instead of Parmesan.

Will the pasta cook evenly in one pot?

Yes, as long as I stir it occasionally and make sure there’s enough liquid to absorb, it cooks just right.

Can I freeze this pasta?

I don’t recommend freezing creamy pasta since the sauce can separate. It’s best enjoyed fresh or refrigerated short-term.

Conclusion

Easy One Pot Creamy Tomato Pasta is one of my favorite no-fuss meals. It’s quick, creamy, flavorful, and uses everyday ingredients I usually have on hand. Whether I’m cooking for the family or just want a cozy bowl of pasta for myself, this recipe is always a winner.

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