One Pot Creamy Tomato Pasta with Fusilli

One Pot Creamy Tomato Pasta

Dry fusilli cooks directly in tomato broth, then gets a creamy finish from cream cheese and Parmesan. Diced tomatoes leave small pieces in the orange-red sauce, while the spirals catch it in their grooves. Stir and scrape the pot regularly, especially as the sauce thickens, and taste the pasta before the expected cook time is up. Serve it while the sauce is still glossy and slightly loose; the fusilli will keep absorbing liquid after the heat is off.

Prep: 10 minutes | Cook: 20–25 minutes | Total: 30–35 minutes | Serves 4

Ingredients for One Pot Creamy Tomato Pasta

• 12 ounces short fusilli pasta (340g)
• 1 tablespoon olive oil
• 1 small yellow onion, finely chopped (about 1 cup or 110g)
• 3 garlic cloves, minced
• 2 tablespoons tomato paste (about 30g)
• 1 teaspoon Italian seasoning
• 1/8 teaspoon red pepper flakes, or to taste
• 1 can (14.5 ounces) diced tomatoes, with juices
• 3 cups low-sodium vegetable broth, plus up to 1 cup more as needed
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper, plus more to taste
• 4 ounces cream cheese, softened and cut into small pieces (115g)
• 1/2 cup finely grated Parmesan, divided (45g)
• 1–2 tablespoons chopped fresh parsley, optional

Use a wide 4- to 5-quart Dutch oven or deep lidded skillet. The pasta should fit comfortably enough to stir and sit mostly beneath the cooking liquid.

How to Make One Pot Creamy Tomato Pasta

1. Soften the onion: Warm the olive oil in the pot over medium heat. Add the onion and cook, stirring, for 4–5 minutes, until tender and translucent but not browned.
2. Cook the aromatics: Stir in the garlic, Italian seasoning, red pepper flakes, and tomato paste. Cook for 1–2 minutes, stirring, until fragrant and the paste darkens slightly. Do not let the garlic brown.
3. Add the pasta and liquid: Stir in the diced tomatoes with their juices, 3 cups broth, salt, pepper, and dry fusilli. Spread the pasta through the pot so most of it is beneath the liquid. Bring to a simmer over medium-high heat.
4. Simmer and stir: Reduce the heat to medium-low to maintain a steady simmer. Cover between stirring intervals, opening the pot to stir and scrape the bottom every 2–3 minutes. Stir more often as the sauce thickens near the end. Start tasting after about 10 minutes; the pasta will take roughly 12–16 minutes to simmer, depending on the brand and pot. It is ready when tender with a slight bite and no firm, chalky center. If it is still firm and the pot is getting dry, add broth or water a few tablespoons at a time and continue simmering.
5. Make the sauce creamy: Uncover the pot and reduce the heat to low. Stir in the cream cheese and most of the Parmesan for 1–2 minutes, until no large white streaks remain. Add a splash of broth if needed. The sauce should coat the fusilli but still look glossy and slightly loose.
6. Rest and serve: Turn off the heat and let the pasta stand for about 2 minutes. Scatter over the reserved Parmesan and optional parsley, then serve promptly from the pot.

How to Keep the Pasta Saucy

If the fusilli is still firm but the liquid is nearly gone, add a few tablespoons of broth or water rather than turning up the heat. If the pasta is tender, add the creamy ingredients instead of cooking until the pot looks dry. The sauce will thicken during its brief rest and continue thickening as the pasta sits.

Fusilli and Cooking Time

Fusilli’s ridges hold the sauce, but its cooking time can vary by brand. Pot width and stove heat also affect how quickly liquid evaporates, so use the package time as a guide and taste for doneness. Rotini or penne can work in place of fusilli, though either may need a different simmer time or amount of liquid.

Serving, Storage, and Reheating

Serve family-style with the remaining Parmesan and optional parsley. A simple green salad makes a light side. For another creamy-textured pasta dinner made without cream, try Classic Spaghetti Carbonara Without Cream.

Refrigerate leftovers promptly in an airtight container and use within about 3 days. The pasta will soften and the sauce will thicken. Reheat gently on the stovetop over low to medium-low heat with a splash of broth or water, stirring until hot. For an individual portion, microwave loosely covered and stir partway through heating. Freezing is not recommended for the best texture; the pasta may soften further and absorb more sauce after thawing.

Nutrition

Approximate nutrition per serving (1/4 of the recipe): 550 calories, 20g protein, 18g fat, and 75g carbohydrates. Approximate nutrition per 100g: 140 calories, 5g protein, 5g fat, and 19g carbohydrates. Values vary with ingredient brands and the amount of broth used.