This easy one-pot pasta is the kind of dependable dinner that turns a crowded evening into something manageable. Dry penne cooks directly in seasoned broth with garlic, onion, and cherry tomatoes, so the starch that normally disappears with the pasta water stays in the pot and helps create a naturally silky sauce.
RECIPE CARD
Easy One-Pot Pasta Recipe for Busy Nights
Ingredients
- 12 ounces (340 g) dry penne pasta
- 1 tablespoon olive oil
- 1 small yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 cup cherry tomatoes, halved
- 4 cups low-sodium vegetable or chicken broth
- 1/2 cup heavy cream
- 1/2 cup finely grated Parmesan cheese, plus more for serving
- 2 cups baby spinach
- 3/4 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon red pepper flakes, optional
- 1/4 cup torn fresh basil for serving
Quick Method
Condensed overview. Use Full Instructions for the complete method, timing and doneness details.
- Sauté the Onion and Garlic: Heat the olive oil in a 5-quart deep pot over medium heat. Cook the onion for 3 to 4 minutes until translucent. Add the…
- Add the Pasta, Tomatoes, and Broth: Add the dry penne, cherry tomatoes, broth, salt, and black pepper. Stir well, bring to a boil over medium-high heat, then reduce to a…
- Simmer Until the Pasta Is Al Dente: Simmer uncovered for 10 to 12 minutes, stirring every 1 to 2 minutes, until the pasta is al dente and a little glossy liquid…
- Rest, Season, and Serve: Remove the pot from the heat and rest uncovered for 3 minutes. Stir, adjust salt and pepper if needed, divide among four bowls, and…
A small amount of cream and Parmesan makes the finished pasta comforting without hiding the fresh tomatoes and spinach. Everything happens in one deep, heavy pot, and the recipe serves four with very little washing up. Read through the method before starting because the final additions move quickly once the pasta becomes tender.
Why You’ll Love It
- One-pot cleanup: The pasta, vegetables, and sauce cook in the same pan.
- Weeknight timing: Chopping is minimal and the pasta cooks in about twelve minutes.
- Flexible but reliable: Simple variations work without changing the core cooking method.
Ingredients
- 12 ounces (340 g) dry penne pasta
- 1 tablespoon olive oil
- 1 small yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 cup cherry tomatoes, halved
- 4 cups low-sodium vegetable or chicken broth
- 1/2 cup heavy cream
- 1/2 cup finely grated Parmesan cheese, plus more for serving
- 2 cups baby spinach
- 3/4 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon red pepper flakes, optional
- 1/4 cup torn fresh basil for serving
Step-by-Step Instructions
Sauté the Onion and Garlic
Heat the olive oil in a 5-quart Dutch oven or other deep, heavy pot over medium heat. Add the chopped onion and cook for 3 to 4 minutes, stirring occasionally, until it looks translucent and begins to soften. Add the minced garlic and optional red pepper flakes, then cook for 30 seconds. The garlic should smell fragrant but remain pale. If it starts to brown, lower the heat immediately; burned garlic will make the entire sauce taste bitter.
Add the Pasta, Tomatoes, and Broth
Add the dry penne, halved cherry tomatoes, broth, kosher salt, and black pepper. Stir thoroughly, scraping the bottom so no onion or garlic remains stuck underneath the pasta. Increase the heat to medium-high and bring the liquid to a lively boil. As soon as it boils, reduce the heat to medium-low. The pasta should simmer steadily rather than violently; an aggressive boil evaporates the broth too quickly and can leave the center of the pasta undercooked.
Simmer Until the Pasta Is Al Dente
Simmer uncovered for 10 to 12 minutes, stirring every 1 to 2 minutes so the penne cooks evenly and does not attach to the bottom. Begin tasting at 10 minutes. The pasta is ready when it is tender with a slight bite and a small amount of glossy liquid remains around it. If the pot becomes dry before the pasta is tender, add warm broth or water 1/4 cup at a time. If excess liquid remains after the pasta is ready, simmer for another minute before adding the dairy.
Lower the heat. Stir in the heavy cream and Parmesan until the cheese melts into the starchy broth. Fold in the baby spinach and cook for 1 to 2 minutes, just until wilted. Keep the heat gentle after adding the cream; a hard boil can make the sauce look oily or grainy.
Rest, Season, and Serve
Remove the pot from the heat and let the pasta stand uncovered for 3 minutes. The sauce will thicken as the pasta absorbs the last of the broth. Stir once, taste, and add salt or pepper only as needed because the broth and Parmesan already contribute seasoning. Divide among four warm bowls and finish with torn basil and a light shower of Parmesan. Serve promptly; the sauce is creamiest while hot.
Substitutions & Variations
Fusilli, rigatoni, or medium shells can replace the penne, but very large shapes may need extra liquid and cooking time. Half-and-half can replace the heavy cream for a lighter sauce; milk is more likely to thin the sauce and should be added cautiously. For a vegetarian meal, use vegetable broth and Parmesan made without animal rennet. Add cooked shredded chicken or drained white beans with the cream so they warm through without changing the pasta’s liquid balance. Frozen spinach also works when thawed and squeezed dry before adding.
What to Serve With
This pasta is substantial enough to be the main course. Pair it with a crisp green salad dressed with lemon vinaigrette, roasted broccoli, or simple green beans for contrast. Garlic bread is welcome when serving a larger group, although the pasta already provides plenty of comfort on its own. For casual hosting, place extra Parmesan, basil, and red pepper flakes on the table so everyone can adjust their bowl.
Storage and Reheating
Cool leftovers promptly and refrigerate them in an airtight container for up to 3 days. The pasta continues absorbing sauce as it rests, so loosen each portion with 1 to 2 tablespoons of broth or water before reheating. Warm gently in a covered skillet over medium-low heat, stirring occasionally until steaming throughout. A microwave also works in short intervals. This cream-based pasta does not freeze especially well because the sauce can separate and the noodles may become soft.
Frequently Asked Questions
Why is my one-pot pasta still watery?
The sauce may simply need another minute of uncovered simmering followed by its 3-minute rest. Keep in mind that it thickens noticeably off the heat. Avoid adding extra Parmesan before resting, which can make the sauce overly salty.
What should I do if the pasta is undercooked but the broth is gone?
Add warm broth or water 1/4 cup at a time and continue simmering gently. Cold liquid temporarily stops cooking, so warm liquid gives more predictable results. Stir often and taste after each additional minute.
Can I make this one-pot pasta ahead?
It is best immediately after cooking, but the onion and garlic can be chopped and the remaining ingredients measured earlier in the day. If necessary, refrigerate the finished pasta and reheat it gently with a splash of broth.