Creamy Tomato Pasta One Pot

This creamy tomato pasta brings together the perfect balance of tangy tomatoes and rich cream in a simple one-pot recipe that's ready in less than 30 minutes. I developed this recipe during a particularly busy week when I needed something comforting but quick, and it's become my go-to dinner solution ever since.

I first created this pasta when my Italian neighbor shared her secret for making restaurant-quality pasta sauce at home. The technique of letting the tomatoes slightly caramelize before adding the stock completely transformed my pasta game.

Ingredients

• Spaghetti forms the perfect base that soaks up all the flavors while cooking directly in the sauce
• Fresh tomatoes provide bright acidity and natural sweetness use ripe ones in summer or substitute with canned in winter
• Olive oil creates the foundation for developing rich flavor use a good quality one for best results
• Garlic adds aromatic depth and warmth mince it fresh just before cooking
• Onion provides sweetness and body when properly sautéed
• Chicken or vegetable stock creates the cooking liquid and adds savory notes homemade is lovely but a quality stock cube works perfectly
• Double cream balances the acidity of tomatoes with luxurious richness
• Fresh basil brightens the entire dish with its aromatic qualities add at the end to preserve its flavor

Step-by-Step Instructions

Heat the Oil

Allow your skillet to warm up properly before adding oil. Heat the olive oil over medium heat for a full 2 minutes to ensure it reaches the right temperature without smoking. This creates the proper foundation for sautéing.

Sauté Aromatics

Add your chopped onion first, allowing it to soften for about 3 minutes before adding the garlic. This prevents the garlic from burning while ensuring the onions become translucent and sweet. Stir frequently and adjust heat if needed to avoid browning.

Cook Tomatoes

Add the chopped tomatoes to the pan and let them cook for 5 to 7 minutes until they begin to break down and caramelize slightly at the edges. This process concentrates their flavor and sweetness, creating depth in your sauce. You will notice them releasing their juices and becoming slightly jammy.

Add Stock and Pasta

Pour the stock into the pan in a slow, steady stream while stirring to release any caramelized bits from the bottom of the pan. These bits contain tremendous flavor. Break the spaghetti in half if needed to ensure it fits in your pan and is completely submerged in the liquid.

Cook Pasta

Maintain a gentle simmer rather than a rolling boil. Stir occasionally to prevent sticking, especially in the first few minutes. Test the pasta around the 12 minute mark for optimal al dente texture. The liquid should reduce significantly but not completely.

Combine Ingredients

Reduce heat to low before adding cream to prevent curdling. Tear the basil leaves gently rather than chopping them to release their aromatic oils without bruising. Allow the mixture to rest off heat for 2 minutes before serving to let the flavors fully develop.

Bookmark

I discovered the magic of cooking pasta directly in the sauce during a cooking class in Florence. The chef laughed when I asked about draining pasta, explaining that the starchy pasta water is liquid gold. Now I never drain pasta for creamy sauces, and this technique has completely transformed my home cooking.

Make Ahead and Storage

This pasta reheats beautifully, making it perfect for meal prep. Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water or stock to loosen the sauce, as the pasta will continue to absorb liquid as it sits. Heat gently on the stovetop or in the microwave until just warmed through to prevent the cream from separating.

Simple Variations

Transform this basic recipe by adding different proteins or vegetables. Sautéed mushrooms add earthy depth, while spinach wilted in at the last minute provides color and nutrition. For protein, add cooked chicken, shrimp, or pancetta when you stir in the cream. Vegetarians might enjoy adding white beans or roasted eggplant cubes for heartiness. The simplicity of the base recipe makes it incredibly adaptable to whatever ingredients you have on hand.

The Perfect Pairing

This creamy pasta pairs beautifully with a simple arugula salad dressed with lemon juice and olive oil. The peppery greens and bright acidity cut through the richness of the cream sauce. For wine lovers, a crisp Pinot Grigio or light Chianti complements the tomato flavor without overwhelming the dish. Complete the meal with warm garlic bread to soak up every last bit of the delicious sauce.

Recipe FAQs

→ Can I use other pasta shapes instead of spaghetti?

Yes, you can substitute other pasta shapes like penne, fusilli, or fettuccine. Just adjust the cooking time according to the package instructions, as thicker pasta may need a few extra minutes.

→ How can I make this dish vegetarian?

Simply use vegetable stock instead of chicken stock. All other ingredients in the original version are already vegetarian-friendly.

→ Can I make this dairy-free?

You can replace the double cream with coconut cream or a dairy-free cooking cream alternative. The flavor profile will change slightly, but it will still be delicious.

→ What can I add to make this dish more protein-rich?

You can add cooked chicken, shrimp, or Italian sausage after the pasta is cooked. For vegetarian options, stir in white beans or chickpeas when adding the cream.

→ Can I make this ahead of time?

This dish is best enjoyed fresh, as the pasta continues to absorb liquid when stored. If making ahead, cook the pasta slightly less than al dente and add a splash of stock or water when reheating.

→ How spicy is this dish?

As written, this dish is not spicy. If you prefer some heat, add red pepper flakes when sautéing the garlic and onion, or stir in some cayenne pepper at the end.