Name: One Pot Creamy Tomato Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 12 oz pasta (penne, rotini, or spaghetti work best); 1 tablespoon olive oil; 1 small onion, diced; 2-3 garlic cloves, minced; 1 can (14.5 oz) diced tomatoes (or crushed tomatoes); 1 can (6 oz) tomato paste; 1 ½ cups vegetable or chicken broth; 1 cup heavy cream (or half-and-half for a lighter version); 1 cup grated Parmesan cheese (or a mix of Parmesan and mozzarella for extra creaminess); 1 teaspoon dried basil; ½ teaspoon dried oregano; Salt and pepper to taste; Fresh basil leaves for garnish (optional); Red pepper flakes (optional, for a bit of heat); Pasta: Choose your favorite pasta shape for this recipe — penne, fusilli, or spaghetti all work wonderfully. The pasta will cook right in the sauce, absorbing all the delicious flavors.; Tomatoes: Using canned diced tomatoes or crushed tomatoes provides the perfect base for the sauce. The acidity of the tomatoes contrasts beautifully with the creaminess of the sauce.; Heavy Cream: Heavy cream gives the sauce its rich, creamy texture. For a lighter version, you can substitute half-and-half or even milk, but heavy cream is what makes this dish indulgent.; Parmesan Cheese: Grated Parmesan adds a salty, nutty depth of flavor to the sauce. You can also mix in some mozzarella for extra creaminess if you prefer.; Broth: You’ll need vegetable or chicken broth to help cook the pasta and create a flavorful sauce. The broth gives the dish a savory base without overpowering the tomato flavor.; Herbs and Seasonings: Basil and oregano are classic Italian herbs that bring aromatic, earthy flavors to the dish. Salt, pepper, and red pepper flakes (optional) round out the seasonings.

Ingredients

Scale

Here’s what you’ll need to create the ultimate One Pot Creamy Tomato Pasta:

12 oz pasta (penne, rotini, or spaghetti work best)
1 tablespoon olive oil
1 small onion, diced
2–3 garlic cloves, minced
1 can (14.5 oz) diced tomatoes (or crushed tomatoes)
1 can (6 oz) tomato paste
1 ½ cups vegetable or chicken broth
1 cup heavy cream (or half-and-half for a lighter version)
1 cup grated Parmesan cheese (or a mix of Parmesan and mozzarella for extra creaminess)
1 teaspoon dried basil
½ teaspoon dried oregano
Salt and pepper to taste
Fresh basil leaves for garnish (optional)
Red pepper flakes (optional, for a bit of heat)

Ingredient Highlights

Pasta: Choose your favorite pasta shape for this recipe — penne, fusilli, or spaghetti all work wonderfully. The pasta will cook right in the sauce, absorbing all the delicious flavors.
Tomatoes: Using canned diced tomatoes or crushed tomatoes provides the perfect base for the sauce. The acidity of the tomatoes contrasts beautifully with the creaminess of the sauce.
Heavy Cream: Heavy cream gives the sauce its rich, creamy texture. For a lighter version, you can substitute half-and-half or even milk, but heavy cream is what makes this dish indulgent.
Parmesan Cheese: Grated Parmesan adds a salty, nutty depth of flavor to the sauce. You can also mix in some mozzarella for extra creaminess if you prefer.
Broth: You’ll need vegetable or chicken broth to help cook the pasta and create a flavorful sauce. The broth gives the dish a savory base without overpowering the tomato flavor.
Herbs and Seasonings: Basil and oregano are classic Italian herbs that bring aromatic, earthy flavors to the dish. Salt, pepper, and red pepper flakes (optional) round out the seasonings.

Cook Mode Prevent your screen from going dark

Instructions

Step 1: Sauté the Aromatics

Heat the Olive Oil: In a large pot or deep skillet, heat the olive oil over medium heat.
Cook the Onion and Garlic: Add the diced onion and cook for 2-3 minutes, until softened and translucent. Add the minced garlic and sauté for another 1-2 minutes until fragrant. Stir occasionally to prevent the garlic from burning.

Step 2: Add Tomatoes and Seasonings

Stir in the Tomatoes: Add the canned diced tomatoes (with their juices) and the tomato paste to the pot. Stir everything together, ensuring that the tomato paste is fully incorporated with the diced tomatoes.
Season the Sauce: Add the dried basil, dried oregano, salt, and pepper to the mixture. Taste the sauce and adjust the seasoning as needed. If you like a little heat, sprinkle in some red pepper flakes for an extra kick.

Step 3: Add the Broth and Pasta

Pour in the Broth: Add the vegetable or chicken broth to the pot and stir to combine. The broth will help cook the pasta and create a flavorful sauce base.
Add the Pasta: Add your uncooked pasta to the pot. Make sure the pasta is mostly submerged in the liquid. Stir to distribute it evenly through the sauce.

Step 4: Cook the Pasta

Simmer: Bring the mixture to a simmer over medium-high heat. Once it’s simmering, reduce the heat to medium-low and cover the pot. Let the pasta cook for about 10-12 minutes, stirring occasionally to ensure the pasta doesn’t stick to the bottom of the pot. If the sauce looks too thick, you can add a little more broth or water to thin it out.

Step 5: Add the Cream and Cheese

Stir in the Heavy Cream: Once the pasta is cooked and tender, pour in the heavy cream. Stir until the cream is fully incorporated, creating a luscious, creamy sauce that coats the pasta.
Add the Parmesan Cheese: Add the grated Parmesan cheese and stir until it melts completely into the sauce. This will thicken the sauce further and add a wonderful richness to the dish.

Step 6: Final Adjustments and Serve

Taste and Adjust Seasoning: Give the dish a taste and adjust the seasoning with more salt, pepper, or herbs if needed. If you want a thicker sauce, let it simmer for an additional few minutes to reduce slightly.
Garnish and Serve: Once the sauce is creamy and the pasta is fully coated, remove the pot from heat. Serve the pasta immediately, garnished with fresh basil leaves or more grated cheese if desired.

Prep Time: 10 minutes
Cook Time: 20 minutes

Nutrition

Serving Size: 4-6
Calories: 400-500
Fat: 20g
Carbohydrates: 45g
Protein: 15g