Name: Easy One Pot Creamy Tomato Pasta
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 8 ounces pasta (penne or fusilli); 1 can (15 ounces) crushed tomatoes; 1 cup heavy cream; 2 cups vegetable or chicken broth (Use low-sodium if possible); 2 cloves garlic, minced; 1 onion chopped (yellow or sweet); 1 teaspoon Italian seasoning; Salt and pepper, to taste; Fresh basil, for garnish; Parmesan cheese, for serving

I make this Easy One Pot Creamy Tomato Pasta on busy weeknights when I want something comforting without the fuss. It’s a hands-off, saucy pasta that simmers everything together in one pot — no separate sauce pan, no draining, and very little cleanup. The result is a rich, tomato-forward cream sauce that clings to every piece of penne or fusilli. If you crave cozy pasta with minimum effort, this is the kind of recipe you’ll keep coming back to.

Why you’ll love this dish

This recipe hits several sweet spots: it’s fast, budget-friendly, and feels indulgent while using pantry staples. Because the pasta cooks right in the sauce, the starch released by the pasta helps thicken the sauce and gives the final dish a silky texture that’s hard to get with separate-cooked pasta.

Perfect for weeknights when you’re short on time.
Kid-friendly and easy to adapt (add veggies or protein).
Minimal cleanup — one pot from start to finish.

“Weeknight dinner winners don’t get much better: creamy, tangy, and done in one pot. My kids asked for seconds.” — a quick-home-cook review

If you like one-pot meals, you might also enjoy this one-pot chicken chili for another low-fuss dinner option.

How this recipe comes together

Before you start, here’s the quick process so you know what to expect:

Build a simple sauce in a large pot with crushed tomatoes, cream, broth, garlic, onion, and Italian seasoning.
Bring the mixture to a simmer, then add dry pasta directly to the liquid.
Cook the pasta in the simmering sauce, stirring occasionally, until al dente and the sauce has thickened.
Finish with seasoning, fresh basil, and grated Parmesan.

This approach keeps the cooking straightforward — no pre-cooking pasta and no extra pans.

What you’ll need

8 ounces pasta (penne or fusilli work great)
1 can (15 ounces) crushed tomatoes
1 cup heavy cream
2 cups vegetable or chicken broth (use low-sodium if possible)
2 cloves garlic, minced
1 onion, chopped (yellow or sweet)
1 teaspoon Italian seasoning
Salt and pepper, to taste
Fresh basil, for garnish
Parmesan cheese, for serving

Notes and substitutions:

Use half-and-half or whole milk instead of heavy cream for a lighter version; expect a slightly thinner sauce.
Gluten-free pasta works fine — check package cooking times.
For extra veg, add a cup of chopped spinach or mushrooms partway through cooking.

Step-by-step instructions

Heat a large pot over medium heat. Add a splash of oil if you like, then stir in the chopped onion and minced garlic. Cook 2–3 minutes until the onion begins to soften.
Pour in the crushed tomatoes, heavy cream, and broth. Add the Italian seasoning and give everything a good stir.
Bring the mixture to a gentle simmer over medium heat. Keep an eye on it so it doesn’t boil over.
Add the dry pasta, pressing it down so it’s submerged in the liquid. Stir to separate the pasta and coat it in sauce.
Reduce heat to maintain a gentle simmer. Cook, stirring occasionally, following the lower end of the pasta package’s cook time for al dente (usually 9–12 minutes). The sauce will thicken as the pasta releases starch.
Taste and season with salt and freshly ground black pepper. If the sauce thickens too much before the pasta is done, add a splash of broth or water.
Serve immediately with torn fresh basil and a generous sprinkle of Parmesan.

Short, clear actions help prevent sticking and ensure an even cook.

Best ways to enjoy it

This pasta is a meal on its own but also pairs beautifully with simple sides:

Serve with a crisp green salad and a lemon vinaigrette to cut the richness.
Toasted garlic bread or a warm baguette to mop up the sauce.
Add a protein: shredded rotisserie chicken, sautéed shrimp, or even a spoonful of cooked Italian sausage.

For a cozy, soup-and-pasta combo, try pairing it with a light bowl of creamy crockpot chicken gnocchi soup on colder nights.

Storage and reheating tips

Refrigerator: Cool leftovers within two hours and store in an airtight container for up to 3–4 days.
Freezing: You can freeze portions in freezer-safe containers for up to 2 months. Note: the texture may be slightly creamier after thawing.
Reheating: Reheat gently on the stove over low heat with a splash of broth or water to loosen the sauce. Microwave in short bursts, stirring between, and add a little liquid if the sauce tightens.

Always reheat to at least 165°F (74°C) for safety. Discard leftovers kept at room temperature for more than two hours.

Pro chef tips

Stir early and often during the first few minutes after adding pasta to prevent clumping.
Use the lower end of the pasta cooking time; the pasta will continue to soften a bit off heat as it rests.
If your sauce is too thin at the end, simmer uncovered for a few minutes to reduce. If it’s too thick, thin with hot broth.
For deeper flavor, sauté the onion until lightly caramelized before adding liquids.
Reserve a cup of hot broth or pasta water before finishing — it’s a great way to adjust sauce consistency without watering down flavor.

Creative twists

Add protein: brown 8 ounces of ground beef or Italian sausage at the start, drain excess fat, then proceed with the recipe.
Make it spicy: add red pepper flakes or a splash of hot sauce.
Veg-forward: stir in roasted eggplant, bell peppers, or a handful of spinach during the last few minutes of cooking.
Mediterranean: finish with olives and crumbled feta instead of Parmesan.
Vegan: swap heavy cream for full-fat coconut milk or cashew cream and use a plant-based Parmesan.

If you want a meat-forward variation with similar technique and an extra savory profile, check inspirations like this creamy beef pasta recipe I keep on rotation: creamy beef pasta.

Common questions

Q: How long does this take from start to finish?
A: Plan for about 20–25 minutes total: 5 minutes to sauté onion and garlic and bring liquids to a simmer, then 10–15 minutes to cook the pasta depending on type.

Q: Can I use different pasta shapes?
A: Yes. Short shapes like penne, fusilli, rigatoni, or farfalle are ideal because they cook evenly and hold the sauce well.

Q: My sauce separated after reheating. How can I fix it?
A: Whisk in a splash of hot broth or a tablespoon of cream while gently heating to re-emulsify. Avoid high heat, which encourages separation.

Q: Is it safe to cook pasta directly in canned tomatoes?
A: Yes — cooking pasta in a tomato-based liquid is common. Just ensure adequate liquid (this recipe uses broth + cream + tomatoes) and maintain a gentle simmer so the pasta cooks through evenly.

Conclusion

This Easy One Pot Creamy Tomato Pasta is a reliable weeknight hero: simple, creamy, and satisfying with virtually no cleanup. If you want a similar one-pot approach with extra variation, see this One Pot Creamy Tomato Pasta – Savory Nothings for another take. For a heartier beef-and-tomato version, try this One pot creamy tomato beef pasta – RecipeTin Eats.