One-Pot Creamy Tomato Pasta

Rich, creamy, tomatoey comfort food where even the pasta cooks in the sauce – one pot, twenty minutes, and one dish to wash.

The pasta releases its starch straight into the sauce as it cooks, so it turns silky without a drop of cream needed (though a splash never hurts).

Why you’ll love it

  • One pot – pasta and sauce together.
  • 20 minutes start to finish.
  • Creamy without much cream thanks to the starchy cooking.
  • Pantry-friendly – mostly staples.

Ingredient notes

  • Short pasta like penne cooks evenly in one pot.
  • Canned tomatoes – crushed give the smoothest sauce.
  • Garlic and onion build the base.
  • Parmesan and a splash of cream finish it silky.

How to make it

Soften garlic and onion, add tomatoes, broth and pasta, and simmer until the pasta is tender and the sauce has thickened, then stir in cheese. Full quantities are in the recipe card below.

Tips

  • Stir often so the pasta does not stick to the bottom.
  • Add liquid a splash at a time if it dries out before the pasta is done.
  • Finish with parmesan off the heat so it melts smoothly.

Storage & reheating

Keeps 3 days in the fridge; loosen with a splash of water or milk when reheating.

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One-Pot Creamy Tomato Pasta

Creamy tomato pasta cooked entirely in one pot, pasta and all, in about 20 minutes.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 18 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-inspired
Calories: 465
Ingredients Method Notes

Ingredients
  

  • 12 oz 340 g penne or similar short pasta
  • 1 tbsp olive oil
  • 1 small onion diced
  • 3 cloves garlic minced
  • 1 can 14 oz crushed tomatoes
  • 2 cups vegetable or chicken broth
  • 1/4 cup cream optional
  • 1/2 cup grated parmesan
  • Salt pepper and basil to serve

Method
 

  1. Heat the oil in a large pot over medium heat. Cook the onion 3 minutes, then add the garlic for 30 seconds.
  2. Add the crushed tomatoes, broth and pasta. Stir well and bring to a simmer.
  3. Cook, stirring often, for 12-14 minutes until the pasta is tender and the sauce has thickened.
  4. Stir in the cream (if using) and parmesan off the heat. Season and top with basil.

Notes

Add a pinch of chili flakes for a spicy arrabbiata twist, or stir in a handful of spinach at the end.

This recipe was developed with the help of AI tools and reviewed before publishing. It may not have been independently kitchen-tested — use your judgment, check for allergens, and cook to safe temperatures. See our AI Content Disclosure. Spotted an issue? Tell us.

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