One pot. Twenty-five minutes. Minimal cleanup. This is the kind of dinner that saves you on those nights when you’re tired, hungry, and the last thing you want to do is cook something complicated or wash a sink full of dishes.
Everything cooks together in one pan. The pasta absorbs all that tomato and garlic flavor while it cooks, so you get way more taste than if you boiled the pasta separately. Add cream and fresh basil at the end and you’ve got a restaurant-quality dish that looks like you put in way more effort than you actually did.
I make this at least once a week because it’s foolproof and everyone loves it. Kids eat it without complaining. Adults feel like they’re eating something special. And I’m not stuck cleaning up a dozen pots and pans afterward.
Why You’ll Love This Recipe
One Pot Wonder: Everything cooks in a single pan. The pasta, the sauce, everything. One pot to clean at the end. That’s it.
Quick and Easy: Twenty-five minutes from start to finish. Faster than ordering delivery and way better for you.
Simple Ingredients: Pasta, crushed tomatoes, broth, cream, onion, garlic, and basil. Nothing weird or hard to find. You probably have most of this already.
Packed With Flavor: Because the pasta cooks directly in the sauce, it absorbs all that flavor instead of just sitting on top of it. Makes a huge difference.
Versatile: Add chicken, sausage, or shrimp if you want protein. Throw in some spinach or mushrooms. It’s very forgiving.
Ingredients You’ll Need
Crushed tomatoes are better than diced for this because they create a smoother sauce. Get a good quality can if you can. San Marzano tomatoes are worth it if they’re in your budget, but any crushed tomatoes work.
The broth matters. Use vegetable or chicken broth, not water. Water makes the sauce bland. Broth adds depth. Heavy cream is what makes this creamy and rich. Half-and-half works if you want to lighten it up a bit, but it won’t be quite as thick.
Fresh basil is non-negotiable. The dried stuff won’t give you the same bright, fresh flavor. Add it at the end so it stays vibrant.
See the recipe card below for exact measurements.
How to Make One-Pot Creamy Tomato Basil Pasta
Start With Aromatics: Heat olive oil in a large, deep skillet or pot. Add your diced onion and cook until it’s soft, about 4 minutes. Then add the garlic and cook another minute until it smells amazing.
Add Everything Else: Dump in the pasta, crushed tomatoes, broth, and oregano. Stir it all together. It’s going to look like a lot of liquid. That’s fine. The pasta will absorb it as it cooks.
Bring to a Boil: Crank up the heat and get everything boiling. Once it’s boiling, reduce the heat to medium-low and cover the pot.
Simmer Until Done: Let it simmer for 12-15 minutes, stirring occasionally. You want the pasta to be tender and most of the liquid absorbed. If it starts looking too dry, add a splash more broth. If it’s too liquidy, take the lid off for the last few minutes.
Add the Cream: Once the pasta is done, stir in the heavy cream and cook for 2 more minutes. The sauce will thicken up nicely.
Finish With Basil and Cheese: Take it off the heat. Stir in fresh basil and Parmesan. Let it sit for 5 minutes. The sauce will thicken even more as it cools slightly.
Season with salt and pepper to taste. The pasta and sauce should be creamy, rich, and perfectly flavored.
One-Pot Creamy Tomato Basil Pasta
Ingredients
- 12 oz penne or rigatoni pasta
- 1 can crushed tomatoes 28 oz
- 3 cups vegetable or chicken broth
- 1 medium onion diced
- 4 cloves garlic minced
- 1/2 cup heavy cream
- 1/2 cup fresh basil leaves chopped
- 1/2 cup Parmesan cheese grated
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Heat olive oil in a large, deep skillet or pot over medium heat.
- Add onion and cook until softened, about 4 minutes. Add garlic and cook 1 minute more.
- Add pasta, crushed tomatoes, broth, and oregano. Stir well.
- Bring to a boil, then reduce heat to medium-low. Cover and simmer for 12-15 minutes, stirring occasionally, until pasta is tender.
- Stir in heavy cream and cook for 2 more minutes.
- Remove from heat. Stir in fresh basil and Parmesan.
- Let sit for 5 minutes to thicken before serving. Season with salt and pepper to taste.
Notes
Tips and Tricks
Use a Deep Pan: You need room for all that pasta and liquid. A shallow pan will boil over and make a mess.
Stir Occasionally: Don’t just walk away. Give it a stir every few minutes so the pasta doesn’t stick to the bottom.
Don’t Overcook: Start checking the pasta at 12 minutes. Different pasta shapes cook at different rates. You want it tender, not mushy.
Let It Rest: That 5-minute rest after you take it off the heat is important. The sauce thickens up and everything comes together.
Fresh Parmesan: Grate it yourself. The pre-grated stuff doesn’t melt as well and the flavor isn’t as good.
Variations and Substitutions
Add Protein: Brown some Italian sausage or chicken at the beginning, then set it aside and add it back at the end. Shrimp works great too – just add it in the last 3-4 minutes of cooking.
More Vegetables: Throw in some baby spinach, sliced mushrooms, or diced bell peppers. Add them with the tomatoes so they cook with everything else.
Different Pasta: Penne, rigatoni, or shells all work great. Just adjust the cooking time based on the package directions.
Lighter Version: Use half-and-half instead of heavy cream. It won’t be quite as rich but it’s still good.
Spicy: Add red pepper flakes with the garlic. Start with 1/4 teaspoon and add more if you like heat.
Storage and Reheating
Refrigerator: Leftovers keep for 3-4 days in an airtight container. The pasta will absorb more sauce as it sits, so it’ll be thicker when you reheat it.
Reheating: Add a splash of cream or milk when you reheat it. Warm it gently on the stove or in the microwave. Don’t overcook it or the pasta will get mushy.
Freezing: This doesn’t freeze great because of the cream. If you must freeze it, leave the cream out until you reheat it. Then add fresh cream when you warm it back up.
What to Serve With It
This is pretty much a complete meal on its own, but here are some good additions:
Garlic Bread: Obviously. You need something to soak up the extra sauce.
Simple Salad: A basic green salad with vinaigrette balances out the richness.
Crispy Parmesan Roasted Broccoli: Would be perfect alongside this.
Crusty Bread: For dipping in that creamy tomato sauce.
Related Recipes
If you liked this one-pot wonder, check these out:
- Instant Pot Chicken Fettuccine Alfredo – Another easy one-pot pasta
- Cliff’s Awesome Alfredo Sauce – Classic creamy pasta sauce
Final Thoughts
This one-pot creamy tomato basil pasta is the kind of recipe that becomes a regular in your dinner rotation. It’s easy, it’s delicious, and cleanup is a breeze. Make it on a busy weeknight and you’ll wonder why you ever bothered with multiple pots.
Save this for your next busy weeknight! What’s your favorite one-pot meal?
