If you’re craving comfort food but don’t want a sink full of dishes, this one pot creamy tomato pasta recipe is the move. It’s rich, silky, and full of tomato flavor—without needing a separate sauce pan, colander, or complicated steps. Everything cooks together in one pot, so the pasta absorbs the sauce as it simmers, giving you that restaurant-style “clings-to-the-noodles” texture at home.
This recipe is perfect for busy weeknights, but it’s also impressive enough for a casual dinner with friends. And because it’s a one-pot meal, it’s easy to customize with protein, veggies, spice, or extra cheese.
Why you’ll love this one pot creamy tomato pasta
- One pot = fewer dishes (always a win).
- Creamy without being heavy (you control the richness).
- Big tomato flavor from crushed tomatoes + tomato paste.
- Ready fast—about 25–30 minutes.
- Flexible: add chicken, sausage, spinach, mushrooms, or keep it vegetarian.
One Pot Creamy Tomato Pasta Recipe
Ingredients (Serves 4)
Base
- 2 tbsp olive oil
- 1 small onion, finely diced
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 1 tsp Italian seasoning
- 1/2 tsp salt (plus more to taste)
- 1/4 tsp black pepper
- 1/4–1/2 tsp red pepper flakes (optional)
Sauce + pasta
- 1 can (28 oz / 796 mL) crushed tomatoes
- 3 cups broth (vegetable or chicken)
- 12 oz (340 g) pasta (penne, rotini, fusilli, or shells work great)
Creamy finish
- 1/2 cup heavy cream (or 3/4 cup half-and-half)
- 1/2 cup grated Parmesan, plus more for serving
- 1 tbsp butter (optional, but makes it extra glossy)
To serve
- Fresh basil or parsley
- Extra Parmesan
Instructions
- Sauté the aromatics
Heat olive oil in a large pot or deep skillet over medium heat. Add onion and cook 3–4 minutes until softened. Stir in garlic and cook 30 seconds (just until fragrant). - Toast the tomato paste
Add tomato paste, Italian seasoning, salt, pepper, and red pepper flakes. Stir for 1–2 minutes. This step deepens the tomato flavor and makes the sauce taste “slow cooked” fast. - Add liquids + pasta
Pour in crushed tomatoes and broth. Stir well, scraping up anything stuck to the bottom. Add the pasta and stir again so it’s mostly submerged. - Simmer until the pasta is tender
Bring to a gentle boil, then reduce heat to a steady simmer. Cook 10–14 minutes, stirring every 1–2 minutes so pasta doesn’t stick.
If it looks too thick before pasta is done, add a splash more broth or water. - Make it creamy
Turn heat to low. Stir in cream, Parmesan, and butter (if using). Mix until smooth and glossy. Taste and adjust salt/pepper. - Rest and serve
Let the pasta sit 2–3 minutes to thicken. Top with basil and extra Parmesan.
Tips for the best creamy tomato pasta (one pot success)
- Stir often. One-pot pasta can stick because starch thickens the sauce—stirring prevents scorching.
- Use a sturdy pasta shape. Penne, rotini, shells, and rigatoni hold creamy sauce best.
- Add cream at the end. Boiling cream too hard can separate. Keep it low and gentle.
- Want it thicker? Simmer 1–2 minutes more at the end.
Want it looser? Add a splash of broth.
Easy add-ins and variations
Protein ideas
- Chicken: stir in shredded rotisserie chicken at the end.
- Italian sausage: brown first in the pot, remove, then proceed. Add back in near the end.
- Shrimp: add during the last 3–4 minutes of cooking.
Veggie upgrades
- Spinach: stir in 2 big handfuls at the end until wilted.
- Mushrooms: sauté with the onion.
- Zucchini or bell peppers: dice small and add with onion.
Make it extra cheesy
- Add 1 cup mozzarella at the end for a melty finish (lower heat, stir until gooey).
Make it lighter
- Swap heavy cream for half-and-half or evaporated milk (still creamy, less rich).
Make it spicy
- Add more red pepper flakes or a spoon of calabrian chili paste.
What to serve with creamy tomato pasta
- Simple green salad with a tangy vinaigrette
- Garlic bread or toasted baguette
- Roasted broccoli, asparagus, or green beans
Storage and reheating
- Fridge: Store in an airtight container up to 4 days.
- Reheat: Warm on the stove or microwave with a splash of broth, water, or milk to loosen the sauce.
- Freezing: Creamy pasta can change texture when frozen, but it still works. Freeze up to 2 months and reheat gently.
FAQ
Can I use milk instead of cream?
Yes, but it won’t be as rich. Use whole milk and add a little extra Parmesan for body. Keep heat low to avoid curdling.
Why is my sauce too thick?
One-pot pasta thickens as it sits (starch = natural thickener). Add a splash of broth to loosen.
Why is my sauce watery?
Simmer 2–3 minutes uncovered at the end, then rest. It thickens quickly once heat is off.
What pasta works best?
Short shapes like penne, rotini, shells, rigatoni. Spaghetti works too, but you’ll need a wider pot and more stirring.
Final thoughts
This one pot creamy tomato pasta recipe is the kind of dinner you’ll keep on repeat: fast, comforting, and easy to adapt to whatever you have in the fridge. If you want, tell me what protein/veggies you like (or what you already have at home), and I’ll customize a version that fits your pantry.