Go Back

One-Pot Creamy Tomato Pasta - Easy, Cozy, and Crowd-Pleasing

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Olive oil: For sautéing and richness.
  • Unsalted butter (optional): Adds a silky finish.
  • Yellow onion: Brings sweetness and depth.
  • Garlic: Essential aromatic.
  • Tomato paste: Concentrated tomato flavor and color.
  • Crushed tomatoes (canned): The base of the sauce.
  • Vegetable or chicken broth: Liquid for cooking pasta and boosting flavor.
  • Heavy cream: Creaminess and balance for the acidity of tomatoes.
  • Dry pasta: Short shapes like penne, rigatoni, or fusilli hold sauce well.
  • Dried oregano or Italian seasoning: Warm, familiar flavor.
  • Red pepper flakes: Gentle heat (optional).
  • Sugar (a pinch): Rounds out acidity if needed.
  • Parmesan cheese (freshly grated): Savory finish and extra body.
  • Fresh basil: Bright, fresh flavor at the end.
  • Lemon (zest or a squeeze): Lightens and lifts the sauce (optional but excellent).
  • Salt and black pepper: To season at every step.

Method
 

  1. Warm the pot: Set a large, heavy pot or Dutch oven over medium heat. Add 2 tablespoons olive oil and 1 tablespoon butter (if using).
  2. Sauté aromatics: Add 1 finely chopped onion and a pinch of salt. Cook 4–5 minutes until soft and lightly golden. Stir in 3–4 minced garlic cloves for 30 seconds, just until fragrant.
  3. Toast the tomato paste: Add 2 tablespoons tomato paste. Cook, stirring, for 1–2 minutes until it darkens slightly. This enhances sweetness and depth.
  4. Add tomatoes and seasoning: Pour in a 28-ounce can of crushed tomatoes. Stir in 1 teaspoon dried oregano (or Italian seasoning), 1/4–1/2 teaspoon red pepper flakes, 1/2 teaspoon sugar (if your tomatoes are very tangy), and several grinds of black pepper. Simmer 2 minutes.
  5. Add liquids and pasta: Pour in 3–3 1/2 cups broth and bring to a gentle boil. Add 12 ounces dry pasta. Stir well to prevent sticking and ensure pasta is submerged.
  6. Simmer until al dente: Reduce heat to medium-low. Cook uncovered, stirring every 2 minutes to prevent sticking, until the pasta is al dente and the sauce thickens, about 10–12 minutes. If it gets too thick before the pasta is done, add a splash of broth or water.
  7. Add cream and cheese: Stir in 1/2 cup heavy cream and 1/2 cup freshly grated Parmesan. Simmer 1–2 minutes more until glossy and creamy. Taste and adjust salt and pepper.
  8. Finish with freshness: Turn off the heat. Stir in a handful of torn basil leaves and a little lemon zest or a small squeeze of lemon juice for brightness.
  9. Rest and serve: Let the pasta sit for 2 minutes to thicken slightly. Serve hot with extra Parmesan and basil.