Silky tomato sauce, tender pasta, pockets of creamy ricotta, and fragrant basil all come together in one cozy bowl. A final shower of Parmesan and chili flakes makes this simple dinner taste bright, savory, and far more special than its short ingredient list suggests.
This is one of those one pot pasta recipes that earns a regular spot in the dinner rotation: the pasta cooks directly in the tomato broth, absorbing flavor as it softens. There is no separate pot to drain, and the starch from the pasta helps turn the cooking liquid into a lightly creamy sauce.
It takes about 20 minutes from start to finish and serves four as a simple meatless meal. Keep a little hot water nearby, stir now and then, and you’ll have an easy weeknight pasta with very little cleanup.
Why You’ll Love This Recipe
- One pot, less cleanup: The sauce and pasta cook in the same pan, so there is no colander or second saucepan to wash.
- Big tomato flavor: Garlic, oregano, paprika, tomato paste, and diced tomatoes create a rich base in minutes.
- Creamy without heavy cream: Ricotta and Parmesan finish the sauce with a soft, lush texture.
- Easy to adapt: Use a favorite short pasta shape and adjust the heat, herbs, or add-ins to suit your table.
Ingredient Notes
- Short pasta: Penne, fusilli, rotini, farfalle, or shells work well. Choose a sturdy, short shape so it cooks evenly in the sauce. Very tiny pasta and long spaghetti need different liquid timing.
- Diced tomatoes: A 14-ounce can provides both tomato flavor and useful liquid. Fire-roasted diced tomatoes add a subtle smoky note.
- Tomato paste: This gives the sauce depth and a fuller texture. Don’t skip it unless needed; if you do, the finished dish will be a little lighter and less concentrated.
- Ricotta: Whole-milk ricotta is especially creamy. Cottage cheese can stand in when blended smooth, though its flavor is tangier.
- Parmesan: Freshly grated Parmesan melts most smoothly. Pecorino Romano is a saltier, sharper alternative, so taste before adding extra salt.
- Fresh basil: Stir it in near the end to keep its fresh aroma. Flat-leaf parsley is a fine substitute.
Creamy Tomato One Pot Pasta Recipe
This tomato-and-ricotta version is a reliable starting point for anyone building a collection of one pot pasta recipes. Use a wide, heavy pot or Dutch oven so the pasta has room to sit in the liquid and cook evenly.
Ingredients
- 1 tablespoon olive oil
- 2 to 3 large garlic cloves, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1 can (14 ounces) diced tomatoes
- 1 1/2 cups hot water, plus more as needed
- 1 tablespoon tomato paste
- 3/4 teaspoon fine salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper, plus more to serve
- 8 ounces short pasta, such as penne, fusilli, farfalle, or shells
- 1 small bunch fresh basil leaves, thinly shredded
- 1/2 cup ricotta
- 1/3 cup grated Parmesan, plus more for serving
- Chili flakes, for serving
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the garlic, oregano, and paprika. Stir for about 45 seconds, just until the garlic smells fragrant; it should not brown, which can make it bitter.
- Add the diced tomatoes with their juices, 1 1/2 cups hot water, tomato paste, salt, and pepper. Stir until the tomato paste dissolves, then bring the mixture to a steady boil.
- Lower the heat to medium, add the dry pasta, and press it gently into the liquid. Cover the pot and cook, beginning to check for doneness around the package’s suggested cooking time. It may take a few minutes longer because the pasta is cooking in sauce rather than a large volume of water.
- Stir every 3 to 4 minutes, scraping along the bottom and separating any pasta that sticks together. The pot may seem quite liquid at first, but the pasta absorbs the broth as it cooks. Add a splash of hot water only if the pan looks dry before the pasta is nearly tender.
- When the pasta is al dente and there is a little saucy liquid left in the pot, stir in the shredded basil. Taste and add another pinch of salt or pepper if needed.
- Take the pot off the heat. Fold in the ricotta and Parmesan until the sauce looks creamy, leaving a few ricotta streaks if you like distinct soft pockets. Serve right away with extra Parmesan, black pepper, and chili flakes.
Tips & Variations
- Use hot water for adjustments. Cold water drops the pan temperature and can slow cooking. Adding hot water keeps the pasta simmering steadily while loosening the sauce.
- Stop cooking at al dente. The pasta continues to soften in the hot sauce after the burner is off. Finishing it while it still has a little bite prevents mushy noodles.
- Stir, but don’t constantly stir. A quick stir every few minutes prevents sticking and encourages even cooking. Too much stirring can break delicate pasta shapes and make the sauce overly thick.
- Make it heartier. Add a few handfuls of baby spinach during the last minute, or stir in cooked Italian sausage, shredded chicken, or drained white beans with the basil. For extra heat, bloom a pinch of chili flakes with the garlic.
Serving and Storage
Serve this one pot pasta with a crisp green salad dressed in lemony vinaigrette, garlicky green beans, or roasted broccoli. Warm crusty bread is useful for scooping up the creamy tomato sauce. A simple bowl is plenty satisfying on its own, too.
Cool leftovers promptly and refrigerate them in an airtight container for up to 3 days. The pasta will absorb more sauce as it sits, so it will be thicker the next day.
Reheat gently in a skillet or saucepan over low to medium-low heat with a splash of water. Stir often until hot and creamy again. The microwave works too: cover loosely, heat in short intervals, and stir between each interval. Fresh basil and a little extra Parmesan wake it right back up.
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Frequently Asked Questions
Can I use pasta sauce instead of diced tomatoes?
Yes, but choose a plain tomato sauce and start with a little less salt because jarred sauce is often seasoned. You may also need extra water since diced tomatoes contribute more liquid and texture. Add water gradually until the pasta has enough simmering liquid.
Why is my one pot pasta too dry?
The pasta may have absorbed liquid faster than expected, which can happen with different brands and shapes or a wider pot. Stir in hot water a few tablespoons at a time until the pasta is tender and the sauce is loose enough to coat it.
Why is the sauce too thin?
Cook the uncovered pasta for another minute or two while stirring. This lets extra moisture evaporate. Remember that the sauce thickens quickly as it rests, especially after the Parmesan and ricotta are added.
Can I make this dairy-free?
Absolutely. Leave out the ricotta and Parmesan, then finish with a drizzle of good olive oil and extra basil. A spoonful of dairy-free ricotta or nutritional yeast can add some of the creamy, savory character if you enjoy those ingredients.