Creamy Tomato One-Pot Pasta with Penne
Quick creamy tomato pasta cooked entirely in one pan. Penne noodles simmer directly in water with tomato sauce and cream cheese, eliminating the need for separate cooking vessels. Ready in about 15 minutes with minimal cleanup. Finish with fresh Parmesan for richness.
Ingredients
Instructions
- 1
Combine pasta, cold water, salt, and pepper in a pan.
- 2
Heat on high with a timer set for 10 minutes.
- 3
Cook on high, stirring occasionally, until most water is absorbed.
- 4
Add tomato sauce and cream cheese to the pan.
- 5
Reduce heat to low and stir continuously until desired consistency and pasta texture are reached.
- 6
Taste and adjust seasonings as needed.
- 7
Top with grated Parmesan cheese and serve immediately.
Tips
Stir occasionally during the initial cooking phase to prevent sticking and ensure even water absorption.
Cream cheese may be omitted for a lighter dish; increase sauce volume slightly if preferred.
Cook time varies by stovetop; adjust timing if pasta texture differs from preference.
Good to Know
Refrigerate leftovers in an airtight container for up to 3 days. Reheat on stovetop with a splash of water or broth.
Assemble dry ingredients and measure sauce ahead. Cook fresh to preserve texture.
Serve immediately while hot. Offer extra Parmesan and red pepper flakes on the side.
Common Mistakes
Do not skip stirring occasionally to avoid pasta sticking to pan bottom.
Do not cook on high heat after adding cream cheese to avoid curdling.
Do not wait to add cheese; add both simultaneously for even blending.