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Creamy Tomato Pasta

This One Pan Creamy Tomato Pasta cooks the noodles directly in a rich tomato sauce, so every bite is full of flavor. A splash of cream and Parmesan turns the sauce silky and comforting without feeling heavy. It’s fast, 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 (optional)
  • 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 to taste
  • 1/4 tsp black pepper
  • 10 oz about 3 cups 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 or Dutch oven over medium heat. Add onion and cook 3–4 minutes, then stir in garlic for 30 seconds.
  2. Add tomatoes, broth, Italian seasoning, salt, and pepper. Bring to a gentle simmer.
  3. Stir in the dry pasta, making sure it’s mostly submerged. Cook uncovered 10–14 minutes, stirring occasionally, until pasta is tender. Add small splashes of broth if the pan gets too dry.
  4. Lower heat and stir in cream and Parmesan until the sauce becomes smooth and creamy.
  5. Taste and adjust seasoning, then finish with fresh basil. Serve warm.

Notes

If tomatoes taste acidic, add ½ teaspoon sugar to balance.
For extra protein, stir in cooked chicken, shrimp, or white beans.