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Easy One Pot Creamy Tomato Pasta

A comforting, hands-off pasta dish that simmers everything together in one pot, resulting in a rich, tomato-forward cream sauce that clings to every pasta piece.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 500
Ingredients Method Notes

Ingredients
  

Main 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

Method
 

Preparation
  1. Heat a large pot over medium heat. Add a splash of oil if desired, then stir in the chopped onion and minced garlic. Cook for 2–3 minutes until the onion begins to soften.
  2. Pour in the crushed tomatoes, heavy cream, and broth. Add the Italian seasoning and stir everything together.
  3. Bring the mixture to a gentle simmer over medium heat, being cautious not to let it boil over.
  4. Add the dry pasta, pressing it down to submerge in the liquid. Stir to separate the pasta and coat it in sauce.
  5. Reduce heat to maintain a gentle simmer. Cook, stirring occasionally, for 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.
  6. Taste and season with salt and freshly ground black pepper. If the sauce thickens too much before the pasta is fully cooked, add a splash of broth or water.
  7. Serve immediately with torn fresh basil and a generous sprinkle of Parmesan.

Notes

For a lighter version, use half-and-half or whole milk instead of heavy cream, expecting a slightly thinner sauce. Gluten-free pasta works fine as well. You can also add a cup of chopped spinach or mushrooms during cooking for extra veggies.