Okay, let me tell you about my absolute go-to dinner when I’m exhausted but still want something that tastes like I put in way more effort than I actually did. This one-pan creamy tomato pasta is my kitchen superhero, it saves me from takeout menus every single time. I perfected this recipe during those chaotic weeks when my daughter started preschool and I needed something fast, comforting, and (let’s be real) requiring minimal dish washing.
The magic happens when the tomatoes and cream come together, it’s like they were always meant to be best friends. I love how the sauce clings to every nook of the penne, and that fresh basil at the end? Game changer. My husband always jokes that I must’ve spent hours on it, but our little secret is it comes together in about the time it takes to scroll through Netflix trying to decide what to watch.
What makes this recipe special isn’t just the creamy texture (though that’s definitely a highlight), but how everything cooks in one pan. No boiling pasta separately, no juggling multiple pots, just dump, stir, and let the skillet work its magic. It’s the kind of meal that makes you feel like you’ve got your life together, even if the rest of the day has been pure chaos.
Why You’ll Love This One-Pan Creamy Tomato Pasta
Listen, I know what busy weeknights feel like, you’re tired, hungry, and the last thing you want is a sink full of dishes. That’s exactly why this pasta is my forever favorite. One pan means minimal cleanup (hallelujah!), and from start to finish, you’re looking at about 20 minutes. No lie!
The creamy tomato sauce is rich enough to feel indulgent but simple enough that you’ll feel good serving it to your family. The garlic and basil give it that fresh, vibrant flavor that makes it taste way fancier than it actually is. And let’s be honest, who doesn’t love a meal where you can literally just stir everything together and walk away for a bit? You can find more inspiration for quick meals over at recipesloop.com.
Plus, it’s flexible. Forget to grab fresh basil? Dried works in a pinch. Want to sneak in some veggies? Toss in spinach at the end. This recipe forgives your shortcuts and still tastes amazing every single time.
One-Pan Creamy Tomato Pasta
Ingredients
Equipment
Method
- Heat olive oil in a large skillet over medium heat. Add garlic and cook for 1 minute until fragrant.
- Add crushed tomatoes, heavy cream, salt, and black pepper. Stir to combine.
- Add the pasta and stir to coat. Cover and simmer for 12-15 minutes, stirring occasionally, until pasta is cooked.
- Remove from heat and stir in fresh basil and Parmesan cheese.
- Serve immediately.
Notes
Ingredients for One-Pan Creamy Tomato Pasta
Alright, let’s talk ingredients, this is where the magic starts! You probably have most of these in your pantry already (another reason I adore this recipe). Here’s what you’ll need to make the creamiest, dreamiest tomato pasta:
For the pasta: 12 oz penne (or whatever short pasta you’ve got, rigatoni works great too). Olive oil: 2 tablespoons for that perfect garlic sauté. Garlic: 3 cloves, minced (trust me, fresh makes all the difference here). Crushed tomatoes: one 28 oz can, go for the good stuff with no added sugar. Heavy cream: 1 cup (this is your creamy backbone, don’t skimp!). Salt & pepper: 1/2 tsp salt and 1/4 tsp black pepper to wake up all those flavors. Fresh basil: 1/4 cup chopped (it’s worth hunting down fresh for that bright finish). And finally, Parmesan: 1/4 cup grated, because everything’s better with cheese!
How to Make One-Pan Creamy Tomato Pasta
This is where the magic happens, friends! I promise it’s easier than you think. Just follow these simple steps, and you’ll have a restaurant-worthy pasta dish with barely any effort. The key is letting each step do its thing, no rushing!
Step 1: Sauté the Garlic
First, grab your largest skillet (I use my trusty 12-inch one) and heat those 2 tablespoons of olive oil over medium heat. You’ll know it’s ready when the oil shimmers slightly. Now toss in your minced garlic, oh my goodness, the smell that fills your kitchen! Let it cook just until fragrant, about 1 minute max. Watch it closely, garlic burns fast, and we want golden, not bitter.
Step 2: Combine Tomatoes and Cream
Here comes the fun part! Pour in your crushed tomatoes and heavy cream, then sprinkle in the salt and pepper. Now grab your wooden spoon and stir like you mean it, we want everything beautifully blended. The mixture will look gorgeous, with the cream swirling into the bright red tomatoes. This is your sauce base, and it’s already starting to smell amazing.
Step 3: Cook the Pasta
Dump in your dry penne right into the sauce, yes, dry! No pre-boiling needed here. Stir to coat every piece, then cover with a lid. Let it simmer for 12-15 minutes, stirring occasionally. I usually check at the 10-minute mark, your pasta should be al dente, with just a slight bite. If it’s looking dry, add a splash of water. The starch from the pasta will thicken the sauce perfectly.
Step 4: Finish with Basil and Cheese
Now for the grand finale! Turn off the heat, this is crucial so your basil stays bright green and doesn’t wilt. Stir in that gorgeous chopped fresh basil and grated Parmesan. The residual heat will melt the cheese into creamy perfection. Give it one final gentle stir, then serve immediately while it’s piping hot. The aroma alone will have everyone running to the table!
Tips for the Best One-Pan Creamy Tomato Pasta
After making this recipe more times than I can count, I’ve picked up some foolproof tricks! First, don’t overcook the pasta, it should have just a slight bite when you take it off the heat (it’ll keep cooking in the hot sauce). If you’re out of heavy cream, half-and-half works in a pinch, though the sauce won’t be quite as rich. My secret? Reserve a splash of pasta water before draining, it’s perfect for thinning the sauce if it gets too thick. And always, use fresh garlic, that jarred stuff just doesn’t give the same depth of flavor!
Variations for One-Pan Creamy Tomato Pasta
This recipe is like your favorite pair of jeans, perfect as-is but easy to dress up! When I’m feeling fancy, I’ll toss in a couple handfuls of baby spinach right at the end, the residual heat wilts it beautifully. For some smoky crunch, I love crumbling in turkey bacon (crisped separately first) before adding the tomatoes. Spice lovers? A pinch of red pepper flakes with the garlic gives just the right kick. And on meatless Mondays, I sometimes swap half the cream for ricotta, makes it extra creamy with a lovely tang. The possibilities are endless!
Serving Suggestions
This pasta is practically begging for some crusty garlic bread to soak up that luscious sauce, I always keep a loaf in the freezer for emergencies! A simple green salad with balsamic dressing makes the perfect fresh contrast. For a cozy night in, I’ll sometimes just serve it with extra Parmesan and a big spoon, no sides needed when it’s this good! If you are looking for more main meal ideas, check out the main meals section.
Storage and Reheating
Leftovers? No problem! Store this pasta in an airtight container in the fridge, it keeps beautifully for about 3 days. When reheating, add a splash of water or broth to loosen the sauce (it thickens when chilled). Microwave in short bursts, stirring between, or warm gently on the stovetop. The flavors actually get better overnight!
One-Pan Creamy Tomato Pasta FAQs
Can I use milk instead of heavy cream? Oh, I’ve tried this! While milk works in a pinch, it won’t give you that luscious, velvety texture. The sauce might separate or taste a bit thin. If you’re out of cream, try half-and-half, it’s my go-to backup. For a dairy-free option, full-fat coconut milk adds lovely richness (though it’ll taste slightly coconutty).
How can I thicken the sauce if it’s too runny? Don’t panic! First, let it sit uncovered for a few minutes, the pasta absorbs liquid as it rests. If it’s still too thin, mix 1 tsp cornstarch with 1 tbsp cold water, stir it in, and simmer for another minute. My grandma’s trick? Mash a few pasta pieces against the pan, their starch thickens the sauce naturally.
Can I add protein to this pasta? Absolutely! I love tossing in shredded rotisserie chicken or turkey bacon (cooked separately first). For vegetarian options, white beans or chickpeas work great, just stir them in with the tomatoes. If using shrimp or fish, add them during the last 5 minutes of cooking. The possibilities are endless!
Nutritional Information
Just a quick note before we dive into the numbers, these values are estimates based on the exact ingredients I used. Your results might vary slightly depending on brands or tweaks you make (like that extra sprinkle of Parmesan, no judgment here!). A single serving clocks in at about 450 calories, with 55g carbs, 12g protein, and 20g fat. It’s got a decent amount of fiber (4g) and vitamins A and C from those gorgeous tomatoes. But let’s be real, we’re not eating this pasta because it’s a salad. We’re eating it because it’s creamy, comforting, and makes clean-up a breeze! For more recipe ideas, visit the homepage.
Let Us Know How It Went!
Did you try this one-pan wonder? I’d love to hear how it turned out for you! Drop a comment below with your tweaks or tips, and don’t forget to rate the recipe if you loved it as much as I do. Happy cooking!
