What is the ratio of pasta to water for one pot pasta?

A general guideline is 4 cups of liquid for every 12 ounces of pasta . This can include water, broth, and the juice from canned tomatoes. The goal is enough liquid to cook the pasta fully while leaving just the right amount to form a creamy sauce. You can adjust slightly depending on your pasta shape and desired sauciness.

What is the creamy tomato pasta sauce called?

It’s often referred to as tomato cream sauce or rosé sauce . The name comes from the pinkish hue created when cream blends with tomato sauce, producing a rich, smooth, and slightly tangy flavor.

How to make creamy tomato pasta bake?

To turn this into a pasta bake, cook the pasta in the sauce until just al dente. Transfer to a baking dish, top with mozzarella and Parmesan, and bake at 375°F (190°C) for 15–20 minutes until bubbly and golden on top.

Can I use milk in creamy tomato pasta?

Yes, you can replace cream with milk for a lighter version, but the sauce may be less rich. To prevent curdling, add milk toward the end of cooking and keep the heat low. Whole milk works best for maintaining creaminess.

Easy One Pot Creamy Tomato Pasta – Best 30-Minute Meal

Name: Easy One Pot Creamy Tomato Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 12 oz penne pasta; 3 cups vegetable broth; 1 can (14 oz) crushed tomatoes; 1 cup heavy cream; 2 cloves garlic, minced; 2 tbsp olive oil; 1 tsp salt; 1/2 tsp black pepper; Fresh basil for garnish

Description

This Easy One Pot Creamy Tomato Pasta is the ultimate comfort food—rich, velvety, and bursting with fresh tomato flavor, all made in one pot for easy cleanup. Perfect for busy weeknights, this 30-minute recipe delivers a restaurant-quality meal without the fuss.

Ingredients

12 oz (340g) penne pasta (or your favorite short pasta)
2 tbsp olive oil
2 cloves garlic, minced
1 medium onion, finely chopped
1 can (14 oz / 400g) crushed tomatoes
3 cups vegetable broth (or chicken broth)
1 cup heavy cream (or whole milk for a lighter option)
1 tsp salt
1/2 tsp black pepper
1/2 tsp red pepper flakes (optional)
1/2 cup grated Parmesan cheese
Fresh basil leaves for garnish

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Instructions

Sauté the Aromatics: In a large pot or deep skillet, heat olive oil over medium heat. Add onion and cook for 3–4 minutes until softened, then add garlic and cook for 1 minute more.
Build the Base: Stir in crushed tomatoes, broth, salt, pepper, and red pepper flakes. Mix well and bring to a gentle boil.
Add the Pasta: Stir in the pasta, ensuring it’s fully submerged. Reduce heat to medium-low and cook uncovered, stirring occasionally, for 10–12 minutes or until pasta is al dente and most liquid is absorbed.
Make it Creamy: Stir in heavy cream and Parmesan cheese. Cook for 2–3 minutes until sauce thickens and coats the pasta.
Serve: Garnish with fresh basil and extra Parmesan. Serve hot and enjoy!

Notes

For the perfect no-drain texture, use about 2.5–3 cups of liquid per cup of pasta. To make it vegetarian, use vegetable broth and rennet-free Parmesan. For a vegan twist, swap cream for coconut milk and cheese for nutritional yeast.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Dish
Method: One Pot
Cuisine: Italian-Inspired