Easy One Pot Creamy Tomato Pasta

Creamy, comforting, and bursting with flavor, this Easy One Pot Creamy Tomato Pasta is your weeknight dinner hero. It combines al dente pasta, a luscious tomato cream sauce, and just the right amount of herbs for a dish that feels both indulgent and effortless. Best of all, it comes together in a single pot, minimizing cleanup without sacrificing flavor. Whether you’re cooking for a cozy family dinner or looking to impress without spending hours in the kitchen, this pasta is the answer. Serve it with a side of crusty bread or a crisp salad, and you’ll have a complete meal that’s sure to please everyone at the table.

Necessary Kitchen Equipment

• Large, deep skillet or Dutch oven with a lid
• Wooden spoon or silicone spatula
• Measuring cups and spoons
• Knife and cutting board

Overview of Ingredients

• Pasta: Any short pasta like penne, fusilli, or rigatoni works well.
• Tomato Base: Canned crushed tomatoes or tomato passata provide a rich, tangy base.
• Creaminess: Heavy cream or a plant-based alternative for a velvety texture.
• Aromatics: Onion and garlic infuse depth and aroma.
• Broth: Vegetable or chicken stock to cook the pasta and enhance flavor.
• Cheese: Parmesan or Pecorino Romano for that irresistible cheesy finish.
• Herbs and Seasonings: Dried Italian herbs, salt, pepper, and fresh basil for garnish.

Step-by-Step Instructions

1. Sauté the Aromatics: Heat a large, deep skillet or Dutch oven over medium heat. Add a drizzle of olive oil, followed by finely chopped onion and minced garlic. Sauté until softened and fragrant, about 2-3 minutes.
2. Build the Sauce: Stir in the crushed tomatoes, dried Italian herbs, and a pinch of salt and pepper. Let it simmer for 2-3 minutes to allow the flavors to meld.
3. Add the Pasta and Broth: Pour in the vegetable or chicken stock and bring it to a gentle boil. Add the uncooked pasta, ensuring it is mostly submerged in the liquid. Reduce the heat to low, cover, and let it cook for 10-12 minutes, stirring occasionally to prevent sticking.
4. Incorporate the Cream: Once the pasta is tender, stir in the heavy cream, allowing the sauce to thicken and coat the pasta evenly. Simmer for an additional 2-3 minutes.
5. Finish with Cheese: Remove from heat and stir in freshly grated Parmesan or Pecorino Romano. Adjust seasoning with more salt and pepper if needed.
6. Garnish and Serve: Sprinkle with fresh basil leaves and an extra shaving of cheese before serving. Pair with crusty bread or a side salad for a complete meal.

Recipe Tips

• Pasta Shape Matters: Choose short pasta that can hold onto the creamy sauce, like penne or fusilli.
• Keep an Eye on Liquid: If the pasta absorbs too much liquid, add a splash of water or broth as needed.
• Go Plant-Based: Swap heavy cream with coconut milk or a plant-based cream for a vegan-friendly version.
• Extra Veggies: Toss in spinach, peas, or roasted red peppers for added nutrition and color.

What to Serve with This Recipe

• Salad: A crisp green salad with a tangy vinaigrette complements the creaminess perfectly.
• Bread: Serve with garlic bread or a warm baguette to scoop up every last bit of sauce.
• Side Veggies: Roasted asparagus, zucchini, or steamed broccoli make excellent sides.

Frequently Asked Questions

Q: Can I make this dish ahead of time?
A: This pasta is best served fresh, but you can store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of broth or cream.

Q: Can I freeze this pasta?
A: Cream-based sauces don’t always freeze well, as they can separate when reheated. It’s best to enjoy this dish fresh or within a few days.

Q: Can I use fresh tomatoes instead of canned?
A: Yes! Blanch, peel, and blend fresh tomatoes to create a smooth base. You may need to cook them longer to achieve the same depth of flavor.

Equipment

• Large skillet or Dutch oven
• Wooden spoon
• Measuring tools
• Knife and cutting board

Ingredients

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 can (14 oz) crushed tomatoes
• 1 teaspoon dried Italian herbs
• Salt and pepper, to taste
• 3 cups vegetable or chicken broth
• 12 oz short pasta (penne, fusilli, etc.)
• ½ cup heavy cream (or plant-based alternative)
• ½ cup grated Parmesan or Pecorino Romano
• Fresh basil, for garnish

Instructions

1. Heat oil in a large skillet over medium heat. Sauté onion and garlic until fragrant.
2. Add crushed tomatoes, Italian herbs, salt, and pepper. Simmer for 2-3 minutes.
3. Stir in broth and uncooked pasta. Cover and cook for 10-12 minutes, stirring occasionally.
4. Stir in cream and cook until thickened, about 2-3 minutes.
5. Remove from heat and mix in cheese. Adjust seasoning as needed.
6. Garnish with basil and serve hot.

Notes

• Adjust consistency with additional broth or water if needed.
• Add extra vegetables for a more balanced meal.
• Use gluten-free pasta for a gluten-free version.

One Pot Creamy Tomato Pasta

Large skillet or Dutch oven Wooden spoon Measuring tools Knife and cutting board Ingredients 1 tablespoon olive oil 1 small onion, finely chopped 2 garlic cloves, minced 1 can (14 oz) crushed tomatoes 1 teaspoon dried Italian herbs Salt and pepper, to taste 3 cups vegetable or chicken broth 12 oz short pasta (penne, fusilli, etc.) ½ cup heavy cream (or plant-based alternative) ½ cup grated Parmesan or Pecorino Romano Fresh basil, for garnish

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Equipment

• Large skillet or Dutch oven
• Wooden spoon
• Measuring tools
• Knife and cutting board

Ingredients

  

• 1 tablespoon olive oil
• 1 small onion finely chopped
• 2 garlic cloves minced
• 1 can 14 oz crushed tomatoes
• 1 teaspoon dried Italian herbs
• Salt and pepper to taste
• 3 cups vegetable or chicken broth
• 12 oz short pasta penne, fusilli, etc.
• ½ cup heavy cream or plant-based alternative
• ½ cup grated Parmesan or Pecorino Romano
• Fresh basil for garnish

Instructions

 

• Heat oil in a large skillet over medium heat. Sauté onion and garlic until fragrant.
• Add crushed tomatoes, Italian herbs, salt, and pepper. Simmer for 2-3 minutes.
• Stir in broth and uncooked pasta. Cover and cook for 10-12 minutes, stirring occasionally.
• Stir in cream and cook until thickened, about 2-3 minutes.
• Remove from heat and mix in cheese. Adjust seasoning as needed.
• Garnish with basil and serve hot.

Notes

Adjust consistency with additional broth or water if needed.

Add extra vegetables for a more balanced meal.

Use gluten-free pasta for a gluten-free version.