One Pot Creamy Tomato Pasta Recipe

Curious how I make Creamy Tomato Pasta in a single pot with the pasta cooking in the sauce so the dish comes together fast and cleanup is minimal?

I love a recipe that feels clever instead of fussy, and this One Pot Creamy Tomato Pasta is exactly that. It’s quick, only one pot, and the tomato flavor from crushed tomatoes is bright while freshly grated Parmesan cheese gives everything a silky finish.

I was skeptical at first, but it somehow turns out rich without being heavy, and the clean up is stupid easy. I keep finding excuses to make it, and every time I change one tiny thing and it still sings.

Call it my Creamy Tomato Pasta obsession.

Ingredients

• Olive oil: Monounsaturated fat, heart friendly, gives sauce a silky mouthfeel, not overly strong.
• Onion: Adds sweetness and some fiber, helps balance acid, I usually chop it rough.
• Garlic: Punchy flavor, contains antioxidants, used sparingly it wont overpower the dish.
• Crushed tomatoes: Full of vitamin C and fiber, provides brightness and tomato tang, acidic.
• Pasta: Mostly carbs for energy, some protein, bulks the meal and soaks sauce.
• Heavy cream: Adds richness and creaminess, provides fat and body, makes it feel indulgent.
• Parmesan: Salty umami, adds savory depth and protein, sprinkle more for extra punch.
• Basil: Fresh herbal lift, low cal, brightens flavors and makes the dish seem fresher.

Ingredient Quantities

• 1 tablespoon olive oil
• 1 small yellow onion, thinly sliced or chopped (i usually just chop it rough)
• 3 cloves garlic, minced or smashed
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes, optional
• 1 (28 ounce) can crushed tomatoes
• 1 tablespoon tomato paste
• 3 cups low sodium chicken or vegetable broth
• 12 ounces dried pasta (penne, rigatoni or spaghetti)
• 1/2 cup heavy cream or half and half
• 1/2 cup freshly grated Parmesan cheese plus more for serving
• 1 teaspoon sugar, optional to cut acidity
• Salt and freshly ground black pepper to taste
• Fresh basil leaves for garnish, torn or chopped

How to Make this

1. Heat 1 tablespoon olive oil in a large heavy bottomed pot over medium heat until shimmering, add the chopped small yellow onion (i usually just chop it rough) and cook until soft and translucent about 4 to 5 minutes.

2. Add the 3 minced garlic cloves, 1 teaspoon dried oregano and 1/2 teaspoon red pepper flakes if using, stir for 30 to 45 seconds until fragrant but don’t let the garlic burn.

3. Stir in 1 tablespoon tomato paste and cook 1 minute to deepen the flavor.

4. Pour in the 28 ounce can crushed tomatoes and 3 cups low sodium chicken or vegetable broth, add 1 teaspoon sugar if the tomatoes are very acidic, bring to a gentle boil.

5. Add the 12 ounces dried pasta (if using spaghetti you can break it in half so it fits), push the pasta down into the liquid so it’s mostly submerged, stir once to separate pieces.

6. Reduce to a simmer and cook uncovered, stirring every couple minutes so the pasta doesn’t stick and so it cooks evenly in the sauce, cook until pasta is al dente about 9 to 12 minutes depending on type.

7. If the sauce gets too thick before the pasta is done add a splash more broth or a little reserved pasta water, it’s okay if the sauce looks thin at first it will thicken when you add the cheese and cream.

8. When the pasta is just al dente turn off the heat and stir in 1/2 cup heavy cream or half and half and 1/2 cup freshly grated Parmesan cheese until melted and silky, season with salt and freshly ground black pepper to taste.

9. Let the pasta sit 1 to 2 minutes to thicken, then serve topped with extra Parmesan and torn or chopped fresh basil leaves. Enjoy, easy cleanup and tons of flavor.

Equipment Needed

1. Large heavy bottomed pot for cooking the pasta and sauce
2. Wooden spoon or heatproof spatula to stir so the pasta doesnt stick
3. Chef knife for chopping the onion and basil (i usually just chop it rough)
4. Cutting board
5. Can opener for the crushed tomatoes
6. Measuring cups and spoons for broth, cream and seasonings
7. Colander or strainer if you want to rinse or drain a bit of pasta water
8. Fine grater or microplane for fresh Parmesan
9. Tongs or a long pasta fork to push and lift the pasta while it cooks

FAQ

One Pot Creamy Tomato Pasta Recipe Substitutions and Variations

• Heavy cream / half and half: swap with whole milk plus butter (for 1/2 cup cream use 1/2 cup whole milk + 1 tbsp melted butter), or full fat coconut milk for dairy free, or stir in 3 tablespoons Greek yogurt off the heat for tangy creaminess.
• Chicken or vegetable broth: use 1:1 vegetable broth if you want vegetarian, or plain water plus 1 bouillon cube or 1 tsp concentrated broth paste for quick sub, or a splash of white wine plus water for extra depth.
• Parmesan cheese: replace with Pecorino Romano or Grana Padano for similar salty sharpness, or use 2-3 tbsp nutritional yeast for a vegan option, or shredded Asiago for a nuttier bite.
• Dried pasta: use the same weight of gluten free pasta (check cook time), or swap spaghetti for penne/orzo if you want shorter shapes, or try chickpea or lentil pasta for extra protein and fiber.

Pro Tips

1. Toast the tomato paste first: cook it a minute or two in the oil with the onions until it darkens a bit, it really adds depth, dont skip it even if youre in a hurry.

2. Always reserve a cup of the cooking liquid before you drain or add extra broth, that starchy water is magic for loosening or thickening the sauce without watering down the flavor.

3. Add the cream and cheese off the heat or with the burner turned way down so the sauce stays silky and doesnt split, and taste for salt after adding cheese since parmesan will add saltiness.

4. Use freshly grated Parmesan and tear the basil by hand right before serving, it brightens the dish more than pre-grated cheese or chopped basil, and if the sauce is too acidic a small pinch of sugar smooths it out fast.