One-Pan Creamy Tomato Pasta

Name: One-Pan Creamy Tomato Pasta
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
Cuisine: italian_american
Ingredients: 350 g penne pasta (dried, or any short pasta shape); 2 tbsp olive oil; 1 pcs onion (medium, finely chopped); 4 pcs garlic (cloves, minced); 1 pinch red chili flakes (optional, adjust to taste); 3 tbsp tomato paste; 400 g tomato (canned, crushed); 750 ml water (for cooking pasta); 120 ml heavy cream; 50 g parmesan cheese (freshly grated, plus extra for serving); 1 pinch salt; 1 pinch black pepper (freshly ground); 2 tbsp basil (fresh leaves, torn, for garnish)

RATING

4.5/5(98)

TASTE SCORE

9/10

Silky, restaurant-style pasta with a rich tomato-cream sauce that comes together in one single pan. No boiling water separately, no draining — dried pasta cooks right in the sauce, releasing starches that make everything velvety and luscious. A 25-minute weeknight wonder that tastes like it simmered all day.

PREP

COOK

20m

SERVES

1 CUP

402 cal

SERVINGS

METHOD · 8 STEPS

saute · ~5 min
Sauté the aromatics.
1.Heat olive oil in a large skillet over medium heat.
2.Add chopped onion and cook until soft and translucent (3-4 min).
3.Add minced garlic and chili flakes, sauté until fragrant (30 sec).
saute · ~1 min
Bloom the tomato paste.
Add tomato paste to the pan and stir constantly for 1 minute until it darkens slightly and smells sweet. This caramelizes the paste, taking away any raw tinny taste and building depth.
TIPDon't skip blooming the paste — it's the difference between flat and rich tomato flavor.
boil · ~2 min
Add liquids and pasta to the pan.
1.Pour in crushed tomatoes and water, then add the dried penne.
2.Season with salt and black pepper.
3.Stir everything together, making sure pasta is submerged.
simmer · ~15 min
Cook the pasta in the sauce.
Bring the pan to a lively simmer, then cover and cook for 12-15 minutes, stirring every 3 minutes to prevent sticking. The pasta absorbs the liquid and releases its starches, naturally thickening the sauce as it cooks.
TIPLid slightly ajar works better — lets steam escape so the sauce concentrates.
simmer · ~2 min
Finish with cream and cheese.
1.Remove pan from heat once pasta is al dente and most liquid is absorbed.
2.Pour in heavy cream and add grated parmesan.
3.Stir energetically for 1 minute until sauce turns silky and coats every piece.
TIPStir off heat — cream can split if boiled aggressively.
rest · ~2 min
Rest the pasta briefly.
Let the pasta sit off heat with the lid on for 2 minutes. The sauce will continue to tighten and cling to the noodles, giving you that perfect creamy-coated texture.
garnish · ~1 min
Garnish with fresh basil and extra parmesan.
Divide among bowls, scatter torn basil leaves on top, and finish with a generous shower of grated parmesan and a crack of black pepper.
serve
Serve immediately while hot and creamy.
TIPPasta continues absorbing liquid — if it thickens too much while serving, splash a tiny bit of hot water and stir.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Stir the pasta every 3 minutes while it simmers to prevent sticking to the pan.
2
If the sauce seems too thick before adding cream, splash in a little hot water.
3
Use a wide skillet so the pasta cooks evenly and the liquid reduces properly.
4
For a silkier sauce, finish stirring in the cream and cheese off the heat.
5
Taste and adjust salt after adding parmesan, as the cheese is already salty.
6
Lid slightly ajar lets steam escape, concentrating the sauce without drying it out.

RECIPE VARIATIONS