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One Pot Creamy Tomato Pasta - Easy, Comforting, and Weeknight-Friendly

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

Ingredients
  

  • Olive oil: For sautéing and flavor.
  • Unsalted butter (optional): Adds richness.
  • Yellow onion: Finely chopped for sweetness.
  • Garlic: Fresh cloves, minced.
  • Tomato paste: Deepens the tomato flavor.
  • Crushed tomatoes: One 14–15 oz can, or tomato passata.
  • Low-sodium vegetable or chicken broth: The main cooking liquid.
  • Heavy cream: For a silky finish. Substitutions below.
  • Dried pasta: Short cuts like penne, rigatoni, or fusilli work best.
  • Salt and black pepper: To season.
  • Italian seasoning or dried oregano + basil: For classic flavor.
  • Red pepper flakes (optional): For a gentle kick.
  • Balsamic vinegar or a pinch of sugar: Balances acidity.
  • Parmesan cheese: Freshly grated, for serving and body.
  • Fresh basil or parsley: For brightness at the end.
  • Lemon zest (optional): A fresh lift before serving.

Method
 

  1. Warm the pot: Set a large, wide pot or deep skillet over medium heat. Add 1 tablespoon olive oil and 1 tablespoon butter (if using).
  2. Sauté aromatics: Add chopped onion with a pinch of salt. Cook 3–4 minutes until soft and translucent. Stir in minced garlic for 30 seconds, until fragrant.
  3. Toast the tomato paste: Add 2 tablespoons tomato paste. Stir and cook 1–2 minutes. This step caramelizes the paste and boosts flavor.
  4. Add tomatoes and seasoning: Pour in the crushed tomatoes, 1 teaspoon Italian seasoning, a pinch of red pepper flakes, and black pepper. Stir to combine.
  5. Add pasta and liquid: Stir in 12 ounces dried pasta and about 3 to 3 1/2 cups broth. The liquid should just cover the pasta. If not, add a bit of water.
  6. Simmer gently: Bring to a steady simmer, then reduce heat to medium-low. Cook uncovered, stirring every 1–2 minutes to prevent sticking. Adjust heat to maintain a gentle bubble.
  7. Monitor doneness: After 8–10 minutes, taste the pasta. It should be close to al dente and the sauce should be thickening. If it’s too tight, add a splash of broth or water. If it’s too loose, keep simmering.
  8. Creamy finish: Stir in 1/2 cup heavy cream and 1–2 teaspoons balsamic vinegar (or a pinch of sugar). Simmer 1–2 minutes until the sauce turns rosy and glossy.
  9. Cheese and herbs: Turn off heat. Stir in 1/2 cup freshly grated Parmesan until melted and smooth. Fold in chopped basil or parsley. Taste and adjust salt, pepper, and acidity.
  10. Serve: Plate hot with extra Parmesan, a drizzle of olive oil, and a little lemon zest if you like. The sauce will continue to thicken as it sits.