Name: One-Pot Creamy Tomato Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Italian-American
Ingredients: 2 tablespoons olive oil; 1 small yellow onion, diced; 4 cloves garlic, minced; 1 teaspoon dried oregano; 1/2 teaspoon red pepper flakes (optional); 1 (28-ounce) can crushed tomatoes; 3 cups vegetable or chicken broth; 12 ounces short pasta (penne or fusilli); 1 teaspoon salt, plus more to taste; 1/2 teaspoon black pepper; 1/2 cup heavy cream; 1 cup freshly grated Parmesan cheese; 2 tablespoons unsalted butter; Fresh basil, torn, for garnish

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If you're searching for one pot meals that deliver maximum flavor with minimum cleanup, this Creamy Tomato Pasta is about to become your new weeknight hero. Everything simmers together in a single pot until you're left with a luscious, velvety sauce clinging to every noodle.

Simple, everyday ingredients and clear, step-by-step instructions — every recipe made in Dorothy’s kitchen before it reaches yours. Jump to the full recipe card below.

One-Pot Creamy Tomato Pasta

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A rich, velvety tomato pasta made entirely in one pot for a fast, fuss-free weeknight dinner.

Total Time: 30 minutes
Yield: 4 1x

Ingredients

Scale

2 tablespoons olive oil
1 small yellow onion, diced
4 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes (optional)
1 (28-ounce) can crushed tomatoes
3 cups vegetable or chicken broth
12 ounces short pasta (penne or fusilli)
1 teaspoon salt, plus more to taste
1/2 teaspoon black pepper
1/2 cup heavy cream
1 cup freshly grated Parmesan cheese
2 tablespoons unsalted butter
Fresh basil, torn, for garnish

Instructions

Heat olive oil in a large, deep pot or Dutch oven over medium heat. Add the onion and cook for 3-4 minutes until softened.
Stir in the garlic, oregano, and red pepper flakes, and cook for 30 seconds until fragrant.
Pour in the crushed tomatoes and broth, then add the pasta, salt, and black pepper. Stir well to combine and make sure the pasta is mostly submerged.
Bring to a boil, then reduce heat to a steady simmer. Cook uncovered for 12-15 minutes, stirring often, until the pasta is tender and the liquid has thickened into a sauce.
Reduce heat to low and stir in the heavy cream, Parmesan, and butter until the sauce is smooth and glossy.
Taste and adjust seasoning with additional salt and pepper as needed.
Remove from heat, garnish with fresh basil and extra Parmesan, and serve immediately.

Notes

Stir the pasta frequently while it simmers to prevent sticking to the bottom of the pot. For a heartier version, stir in cooked Italian sausage or shredded rotisserie chicken along with the cream. Leftovers thicken as they sit, so add a splash of broth or milk when reheating.

Author: Ella Whitley
Prep Time: 10 minutes
Cook Time: 20 minutes
Method: Stovetop, One-Pot
Cuisine: Italian-American

Frequently Asked Questions

What makes this one of the best one pot meals for weeknights?

This recipe cooks the pasta directly in the sauce, so the starch thickens everything naturally. That means one pot, one sauce, and no draining or extra pans, making it one of the easiest one pot meals you can put on the table in 30 minutes.

Can I make this pasta ahead of time?

Yes, though like most one pot meals with pasta, it's best fresh since the noodles continue absorbing sauce as they sit. Store leftovers in an airtight container for up to 3 days and add a splash of broth or cream when reheating to loosen the sauce.

Can I use a different pasta shape?

Absolutely. Any short pasta like penne, fusilli, rigatoni, or shells works well. Just keep an eye on the liquid level and cooking time, since shapes vary slightly in how much liquid they absorb.

Can I make this dairy-free?

Yes, swap the heavy cream for full-fat coconut milk or a dairy-free cream alternative, and use nutritional yeast or a plant-based Parmesan in place of the cheese. It stays true to the spirit of easy, comforting one pot meals.

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