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One-Pan Creamy Tomato Pasta 🍝
Some dinners are easy in the best possible way, and this creamy tomato pasta is one of them: one pan, 30 minutes, and a sauce so silky nobody guesses how little effort went in. It is the one I lean on when the week is loud and everyone is hungry at the same second. A good passata, a swirl of cream, a handful of parmesan, and Gabriella and Anthony are asking for seconds before I have even sat down.
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Equipment
- 1 Deep Pan
Ingredients
- 3 tbsp Olive oil or Avocado oil
- 1 Whole Medium Yellow Onion or White onion, diced
- 4 whole Garlic cloves minced
- 1 8 oz Pint Cherry tomatoes halved
- 2 whole Roma tomatoes cubed
- 8 oz (1/2 box) of Penne or any pasta
- 1 cup Marinara sauce
- 3 cups Chicken broth
- 1 tsp Garlic powder
- 1 tsp Italian seasoning
- 1 tsp Salt and Pepper
- 1 tsp Red pepper flakes Optional
- 1 cup Mushrooms sliced
- 1/3 cup Heavy cream
- 1/2 cup Mozzarella cheese Shredded/fresh
- 1/4 cup Parmesan cheese grated
- 5 whole Basil leaves chopped
- Parmesan cheese for Topping
Instructions
- In a deep pan on medium heat, heat oil and add onions, garlic, and tomatoes.
- Cook for 8 minutes or until onions are soft and tomatoes are broken down.
- Add uncooked pasta, broth, marinara sauce, and all seasonings.
- Bring to a simmer on medium-high.
- Once simmer, cover and cook (stirring occasionally) until pasta is al-dente (about 12 minutes).
- Remove lid and stir in mushrooms, heavy cream and cheese until cheese melts.
- Cook for 203 minutes.
- Add basil, red pepper flakes (if using) and top with cheese.
- Enjoy!
Nutrition
Tips for Making This Recipe
Start with good tomato passata — it’s the whole flavor of the dish. Let the garlic and tomato cook a minute before the liquid goes in to deepen the flavor. Stir the cream in off the heat so it stays smooth, and loosen with pasta water until it coats every noodle.
Frequently Asked Questions
What tomatoes are best?
A smooth passata (strained puree) gives the silkiest sauce. Mutti and Bianco DiNapoli are my favorites.
How do I keep the cream from curdling?
Lower the heat before adding it and don’t boil hard afterward.
What pasta works best?
Short shapes like rigatoni or penne hold the sauce, but use what you have.
Can I make it ahead?
It reheats well with a splash of milk or pasta water to bring the sauce back to creamy.
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