One-Pan Creamy Tomato Pasta – Easy 35-Minute Dinner

One-Pan Creamy Tomato Pasta is an easy weeknight dinner made with tender pasta simmered in a rich tomato cream sauce, garlic, Italian herbs, and Parmesan cheese. Everything cooks together in one skillet, allowing the pasta to absorb the tomato-based flavors while creating a creamy, silky sauce.

It’s a great option for busy evenings when you want a comforting pasta dinner without dealing with multiple pots. Serve it with garlic bread or a fresh green salad for a simple, satisfying meal.

Recipe Overview

Why You’ll Love This Recipe

• One-pan cooking: The pasta cooks directly in the sauce, which means fewer dishes to wash.

• Creamy tomato flavor: Crushed tomatoes, heavy cream, garlic, and Parmesan create a balanced, savory sauce.

• Simple ingredients: Everything is easy to find at a regular American grocery store.

• Easy to customize: Add spinach, mushrooms, chicken, or red pepper flakes to suit your preferences.

• Great for weeknights: It comes together in about 35 minutes without complicated preparation.

Ingredients

• 12 ounces (340 g) penne pasta

• 1 tablespoon olive oil

• 2 tablespoons unsalted butter

• 4 cloves garlic, minced

• 1 small yellow onion, finely diced

• 1 tablespoon tomato paste

• 1 can (14.5 ounces) crushed tomatoes

• 3 cups low-sodium chicken broth or vegetable broth

• ½ teaspoon Italian seasoning

• ½ teaspoon paprika

• ½ teaspoon salt, or to taste

• ¼ teaspoon black pepper

• ½ cup heavy cream

• ½ cup freshly grated Parmesan cheese

• ½ teaspoon red pepper flakes (optional)

• 2 tablespoons chopped fresh basil

• Extra Parmesan for serving

Ingredient Notes

Penne pasta: Penne is a good choice because its shape holds the creamy tomato sauce. Rigatoni or rotini also work well.

Crushed tomatoes: These provide the tomato base without leaving large chunks. Tomato puree can also work.

Heavy cream: Heavy cream creates a rich, smooth sauce. Half-and-half can be used for a lighter result, although the sauce will be thinner.

Parmesan cheese: Freshly grated Parmesan melts more smoothly than pre-shredded cheese. Use real Parmesan for the best flavor.

Broth: Chicken broth adds savory depth, while vegetable broth makes the recipe suitable for vegetarians.

How to Make One-Pan Creamy Tomato Pasta

1. Sauté the aromatics. Heat olive oil and butter in a large, deep skillet or sauté pan over medium heat. Add the diced onion and cook for 3–4 minutes until softened. Stir in the minced garlic and cook for another 30 seconds.

2. Build the tomato base. Add tomato paste, Italian seasoning, paprika, black pepper, and red pepper flakes if using. Stir for about 1 minute to deepen the tomato flavor.

3. Add tomatoes and broth. Pour in the crushed tomatoes and chicken or vegetable broth. Stir until everything is evenly combined.

4. Cook the pasta. Add the dry penne and stir to coat. Bring the mixture to a gentle boil, then reduce the heat to medium-low. Cover partially and simmer for approximately 12–16 minutes, stirring every 2–3 minutes to prevent sticking. Follow the pasta package’s cooking time as a guide. Add a splash of broth or hot water if the liquid becomes too low before the pasta is tender.

5. Make it creamy. Once the pasta is al dente and most of the liquid has thickened into a sauce, reduce the heat to low. Stir in the heavy cream until the sauce turns a creamy orange-red color.

6. Add Parmesan. Sprinkle in the grated Parmesan and stir until melted. Taste and adjust the salt and pepper. If the sauce is too thick, add a little warm broth to loosen it.

7. Garnish and serve. Remove the skillet from the heat. Add fresh chopped basil and extra Parmesan. Serve immediately while the sauce is creamy.

Expert Tips

• Use a large, deep skillet so the pasta has enough room to cook evenly.

• Stir regularly because pasta releases starch as it cooks, which can settle on the bottom of the pan.

• Keep the heat at a gentle simmer rather than a rapid boil to prevent uneven cooking and excessive liquid evaporation.

• Add the cream after the pasta is cooked to help prevent the sauce from separating.

• Grate Parmesan finely so it melts evenly into the sauce.

• Remember that the sauce thickens as it stands. Keep a little warm broth available for adjusting its consistency.

Common Mistakes to Avoid

• Using too little liquid: Pasta needs enough broth to cook properly. Add small amounts of hot liquid if needed.

• Cooking over high heat: Excessive heat can evaporate the sauce before the pasta is tender.

• Adding cream too early: Stirring cream in near the end helps maintain a smooth consistency.

• Skipping regular stirring: Pasta can stick together or to the bottom of the skillet.

• Using cold, pre-shredded cheese: Freshly grated Parmesan generally incorporates more smoothly.

Easy Variations

• Creamy tomato spinach pasta: Stir in 2 cups of fresh baby spinach after adding the cream.

• Spicy tomato pasta: Increase the red pepper flakes for extra heat.

• Tomato mushroom pasta: Sauté 1 cup of sliced mushrooms with the onions.

• Chicken tomato pasta: Add cooked, bite-sized chicken pieces before serving.

• Extra cheesy pasta: Stir in ¼ cup shredded mozzarella along with the Parmesan.

Ingredient Substitutions

• Penne: Substitute rotini, rigatoni, or medium shells. Cooking times and liquid requirements may vary.

• Heavy cream: Use half-and-half for a lighter sauce.

• Chicken broth: Vegetable broth works well and keeps the recipe vegetarian.

• Fresh basil: Use approximately 1 teaspoon dried basil if fresh basil isn’t available.

• Parmesan: Pecorino Romano can be used, although it has a saltier, sharper flavor.

What to Serve With It

• Garlic bread: Perfect for scooping up the extra creamy tomato sauce.

• Caesar salad: Adds a crisp, refreshing contrast to the rich pasta.

• Roasted broccoli: Provides a simple vegetable side.

• Caprese salad: Fresh tomatoes, mozzarella, and basil complement the Italian-inspired flavors.

• Roasted green beans: Offer a light, savory side without making the meal feel too heavy.

Storage & Reheating

Refrigerator: Allow leftovers to cool, then transfer them to an airtight container. Refrigerate promptly and enjoy within 3–4 days.

Freezing: Freezing is not recommended for the best texture. Cream-based pasta sauces can separate, and the pasta may become soft after thawing.

Reheating: Warm leftovers in a skillet over low heat with 1–2 tablespoons of milk, broth, or water. Stir gently until heated throughout. Add more liquid if needed.

Microwave: Place a portion in a microwave-safe dish, add a splash of milk or broth, cover loosely, and heat in short intervals, stirring between each interval.

Frequently Asked Questions

1. Can I cook pasta directly in tomato sauce?

Yes. In this recipe, the pasta cooks directly in a mixture of crushed tomatoes and broth. The liquid provides the moisture needed to soften the pasta while creating a naturally thickened sauce.

2. Can I use a different type of pasta?

Yes. Rotini, rigatoni, and medium shells are good alternatives. Different shapes may require slightly different cooking times and liquid amounts.

3. Can I make this recipe without heavy cream?

Yes. Half-and-half is a suitable alternative. You can also use evaporated milk for a creamy consistency, although the final flavor and richness will be slightly different.

4. How do I keep the tomato cream sauce from becoming too thick?

Stir in a little warm broth, milk, or water until the sauce reaches your preferred consistency. Add the liquid gradually rather than all at once.

5. Can I add vegetables to this pasta?

Absolutely. Spinach, mushrooms, zucchini, and bell peppers are good options. Cook firmer vegetables with the onions and add spinach near the end.

6. Is this recipe vegetarian?

It can be. Simply use vegetable broth instead of chicken broth and check that your Parmesan cheese is made with vegetarian-friendly rennet.

Final Thoughts

One-Pan Creamy Tomato Pasta brings together tender pasta, garlic, tomatoes, cream, and Parmesan in a simple skillet dinner. With minimal cleanup and plenty of room for customization, it’s a useful recipe to keep in your weeknight dinner rotation.