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One-Pot Creamy Tomato Pasta – Simple, Cozy, 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 richness
  • Yellow onion – 1 small, finely chopped
  • Garlic – 3–4 cloves, minced
  • Red pepper flakes – optional, for gentle heat
  • Tomato paste – 2 tablespoons, for deep tomato flavor
  • Crushed tomatoes – 1 can (28 oz) or passata
  • Dry pasta – 12 oz (penne, fusilli, or spaghetti broken in half)
  • Vegetable or chicken broth – 3–3½ cups, low sodium recommended
  • Heavy cream – ½ cup (or use half-and-half for lighter)
  • Parmesan cheese – ½ cup freshly grated, plus more for serving
  • Butter – 1 tablespoon, optional for extra silkiness
  • Fresh basil – a handful, chopped (or use parsley)
  • Salt and black pepper – to taste
  • Sugar – a pinch, optional to balance acidity

Method
 

  1. Warm the pot. Set a large, wide pot or deep sauté pan over medium heat. Add 2 tablespoons olive oil.
  2. Sauté aromatics. Add the chopped onion with a pinch of salt. Cook 3–4 minutes until softened and translucent. Stir in garlic and a pinch of red pepper flakes; cook 30 seconds until fragrant.
  3. Boost the tomato base. Stir in tomato paste and cook 1–2 minutes to caramelize slightly. This deepens the tomato flavor.
  4. Add tomatoes and liquid. Pour in crushed tomatoes and 3 cups broth. Stir well, scraping up any browned bits from the bottom of the pot.
  5. Season early. Add 1 teaspoon salt and a few grinds of black pepper. If your tomatoes are very tangy, add a tiny pinch of sugar.
  6. Add pasta. Stir in the dry pasta, making sure it’s submerged. If needed, add up to ½ cup more broth to just cover the noodles.
  7. Simmer and stir. Bring to a gentle boil, then reduce to a lively simmer. Cook uncovered 9–12 minutes, stirring every minute or two to prevent sticking. Adjust heat to keep it simmering, not raging.
  8. Check texture. When the pasta is just shy of al dente and the sauce has thickened, lower the heat. If it’s too tight, splash in a bit more broth or water; if it’s soupy, simmer another minute.
  9. Make it creamy. Stir in the heavy cream, Parmesan, and butter (if using). Cook 1–2 minutes on low until glossy and slightly thickened. Taste and adjust salt and pepper.
  10. Finish with herbs. Take off the heat and fold in chopped basil. The residual heat will keep the sauce silky.
  11. Serve. Plate immediately with extra Parmesan, a drizzle of olive oil, and more basil if you like.