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One Pan Creamy Tomato Pasta

One Pan Creamy Tomato Pasta

This One Pan Creamy Tomato Pasta cooks the noodles right in a rich tomato sauce, building deep flavor with almost no effort. A touch of cream and Parmesan gives the sauce a silky finish that feels comforting but not heavy. It’s quick, budget-friendly, and perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 small onion finely diced
  • 3 cloves garlic minced
  • 1 can 14–15 oz crushed or stewed tomatoes
  • 2 cups vegetable or chicken broth plus more if needed
  • 1/2 tsp Italian seasoning
  • 1/2 tsp salt or to taste
  • 1/4 tsp black pepper
  • 10 oz dried short pasta penne, rotini, or shells
  • 1/2 cup heavy cream or half-and-half
  • 1/2 cup grated Parmesan cheese
  • Fresh basil chopped (optional)

Method
 

  1. Heat olive oil in a large skillet over medium heat. Add onion and cook 3–4 minutes, then stir in garlic for 30 seconds.
  2. Pour in tomatoes, broth, Italian seasoning, salt, and pepper. Bring to a gentle simmer.
  3. Add dry pasta and stir to submerge. Cook uncovered 10–14 minutes, stirring occasionally, until pasta is tender. Add small splashes of broth if needed.
  4. Reduce heat and stir in cream and Parmesan until smooth and creamy.
  5. Taste, adjust seasoning, and finish with fresh basil. Serve immediately.

Notes

Add 1/2 teaspoon sugar if tomatoes taste too acidic.
Stir occasionally to prevent sticking.
Turn it into a bake by topping with mozzarella and broiling 2–3 minutes.