One Pan Creamy Tomato Pasta
I make this one-pan creamy tomato pasta on busy weeknights when I want comfort without a sink full of dishes. It’s a silky, tomato-forward sauce cooked with pasta in the same skillet — ready in about 25 minutes and easy to customize. If you like tomato-based pastas with a little cream, this is a fast favorite; for a similar flavor with a garlicky punch, try this creamy garlic tomato pasta for another one-pan option.
Why you’ll love this dish
This recipe delivers big flavor with minimal effort. You get tangy canned tomatoes, aromatics, and just enough cream and Parmesan to turn a thin tomato broth into a clingy, luscious sauce — all while the pasta cooks directly in the skillet. It’s budget-friendly, pantry-friendly, and forgiving for cooks of every level.
“Simple, fast, and rich — the kind of weeknight hit you repeat every month.”
Serve it when you need a quick family dinner, a cozy solo meal, or a base to dress up with veggies or protein. If you want a slightly different one-pot experience with a creamier, garlicky backbone, check this one-pot creamy garlic pasta for comparison.
The cooking process explained
Before you dive in, here’s the flow in plain language: soften onions, bloom garlic, add canned tomatoes and herbs, pour in broth and nestle in the pasta, simmer until al dente, finish with cream and Parmesan. The sauce reduces while the pasta cooks so you end up with a single, saucy skillet to serve from. Timing and steady simmering are the two keys to avoid sticky, undercooked noodles.
What you’ll need
- 8 ounces pasta (penne, fusilli, or spaghetti work well)
- 2 tablespoons olive oil
- 1 medium onion, chopped (yellow or sweet)
- 3 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes (use fire-roasted for extra depth)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1 cup vegetable broth (or chicken broth)
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
- Fresh basil leaves for garnish
Notes: Swap heavy cream for half-and-half for a lighter finish (sauce will be thinner). Stir in cooked sausage or shredded rotisserie chicken for a meat boost — see this protein-packed creamy beef pasta for inspiration on meaty variations.
Step-by-step instructions
- Heat a large skillet over medium heat for about a minute.
- Add the olive oil and let it warm until it shimmers.
- Add the chopped onion. Cook, stirring occasionally, about 5 minutes until soft and translucent.
- Stir in the minced garlic and sauté 30–60 seconds until fragrant but not browned.
- Pour in the diced tomatoes with their juices and stir to combine.
- Add dried basil, dried oregano, red pepper flakes, salt, and black pepper. Stir.
- Pour the vegetable broth into the skillet and bring the mixture to a gentle simmer.
- Add the dry pasta, pushing it into the liquid so it’s mostly submerged. Stir once to separate strands.
- Cover the skillet and let the pasta simmer 10–12 minutes, stirring every few minutes to prevent sticking and to check doneness. Adjust heat to maintain a low simmer.
- When the pasta is al dente, stir in the heavy cream and simmer uncovered 2–3 minutes to thicken the sauce slightly.
- Remove from heat. Add the grated Parmesan and stir until melted and glossy. Taste and adjust seasoning with more salt or pepper.
- Garnish with fresh basil leaves and serve hot.
How to serve One Pan Creamy Tomato Pasta
Best served straight from the skillet for a rustic feel. Sprinkle extra grated Parmesan and a drizzle of good olive oil. Pair with a crisp green salad or garlic-roasted broccoli. For a heartier plate, serve alongside lemony roasted chicken or try Cajun-spiced chicken for a bolder profile — a twist similar to this creamy Cajun chicken pasta works beautifully.
Storage and reheating tips
Store leftovers in an airtight container in the fridge for up to 3–4 days. To reheat: add a splash of water or broth and warm on the stovetop over low heat, stirring until creamy again. You can also microwave in short bursts, stirring between intervals and adding liquid as needed. To freeze: cool completely, transfer to a freezer-safe container, and freeze up to 2 months. Thaw overnight in the fridge before reheating.
Tricks for success
- Use pasta shapes with ridges or pockets (penne, rigatoni, fusilli) so the sauce clings better.
- Keep the simmer gentle — a rolling boil will evaporate too fast and leave pasta dry.
- Stir a few times while the pasta cooks to prevent clumping and to check liquid levels.
- If sauce looks thin after adding cream, let it simmer uncovered a minute longer; if too thick, loosen with broth.
- Finish with high-quality grated Parmesan (not pre-shredded) for best melting and flavor.
Flavor swaps
- Vegetarian boost: stir in a handful of spinach or roasted zucchini in the last 2 minutes.
- Protein add-ins: brown Italian sausage, diced cooked chicken, or shrimp.
- Smoky twist: use fire-roasted tomatoes and a pinch of smoked paprika.
- Cold salad version: cool the pasta and toss with extra olive oil, halved cherry tomatoes, fresh mozzarella, and basil to make a creamy Caprese-style pasta salad — inspired by this creamy Caprese pasta salad.
Helpful answers
Q: How long does this take from start to finish?
A: About 20–30 minutes total: 5–7 minutes to prep and sauté aromatics, 10–12 minutes to cook the pasta, plus a few minutes to finish the sauce.
Q: Can I use regular milk instead of heavy cream?
A: You can use whole milk or half-and-half, but the sauce will be thinner and less rich. Add a tablespoon of butter or a small sprinkle of flour (make a slurry) if you need extra body.
Q: Is this safe to freeze after adding cream?
A: Yes, but texture can change slightly (cream can separate). Freeze if needed, but for best texture, cool and freeze quickly, then thaw slowly and reheat gently with a splash of broth, stirring to recombine.
Q: Can I make this gluten-free?
A: Absolutely. Use your favorite gluten-free pasta and monitor cooking time — GF pasta can go from firm to mush quickly, so check a minute or two earlier.
Q: How can I make it spicier without extra heat from red pepper flakes?
A: Stir in a teaspoon of harissa paste or a pinch of cayenne; both add layered heat and flavor.
One-Pan Creamy Tomato Pasta
Ingredients
Method
- Heat a large skillet over medium heat for about a minute.
- Add the olive oil and let it warm until it shimmers.
- Add the chopped onion. Cook, stirring occasionally, about 5 minutes until soft and translucent.
- Stir in the minced garlic and sauté 30–60 seconds until fragrant but not browned.
- Pour in the diced tomatoes with their juices and stir to combine.
- Add dried basil, dried oregano, red pepper flakes, salt, and black pepper. Stir.
- Pour the vegetable broth into the skillet and bring the mixture to a gentle simmer.
- Add the dry pasta, pushing it into the liquid so it’s mostly submerged. Stir once to separate strands.
- Cover the skillet and let the pasta simmer for 10–12 minutes, stirring every few minutes to prevent sticking and to check doneness. Adjust heat to maintain a low simmer.
- When the pasta is al dente, stir in the heavy cream and simmer uncovered for 2–3 minutes to thicken the sauce slightly.
- Remove from heat. Add the grated Parmesan and stir until melted and glossy. Taste and adjust seasoning with more salt or pepper.
- Garnish with fresh basil leaves and serve hot.
