I love making this One Pot Penne Pasta when I want something comforting without dealing with a pile of dishes afterward. Everything cooks together in a single pot, allowing the pasta to soak up all the flavors from the sauce, herbs, and seasonings. It’s simple, hearty, and perfect for busy days when I still want a satisfying homemade meal.
Why You’ll Love This Recipe
I enjoy this recipe because it saves time and effort while still delivering rich flavor. I only need one pot, which makes cleanup incredibly easy. I also like how the pasta cooks directly in the sauce, making every bite more flavorful. It’s flexible too—I can easily adjust ingredients depending on what I have in my kitchen. Whether I’m cooking for myself or sharing with others, it always turns out comforting and filling.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
penne pasta
olive oil
garlic, minced
onion, chopped
canned diced tomatoes
tomato sauce
vegetable broth or water
salt
black pepper
italian seasoning
red pepper flakes (optional)
parmesan cheese
fresh basil or parsley
Directions
I start by heating olive oil in a large pot over medium heat. I add the chopped onion and cook until it becomes soft, then I stir in the garlic and cook for another minute until fragrant.
Next, I pour in the diced tomatoes, tomato sauce, and broth. I season everything with salt, pepper, Italian seasoning, and a pinch of red pepper flakes if I want a little heat.
I add the uncooked penne pasta directly into the pot and stir well to make sure it’s fully coated and submerged in the liquid. I bring everything to a boil, then reduce the heat to a simmer.
I let the pasta cook, stirring occasionally, until it becomes tender and the sauce thickens. This usually takes about 12–15 minutes.
Once the pasta is cooked, I turn off the heat and stir in grated parmesan cheese. I finish with fresh herbs on top before serving.
Servings and Timing
I usually get about 4 servings from this recipe.
Prep time takes around 10 minutes, and cooking time is about 20 minutes, so everything is ready in roughly 30 minutes.
Variations
I sometimes add cooked chicken, shrimp, or ground beef to make it more filling. When I want a vegetarian twist, I toss in vegetables like spinach, zucchini, or mushrooms. I can also swap penne for other pasta shapes, or use cream to create a richer, creamier sauce.
storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I like to add a splash of water or broth to loosen the sauce and warm it gently on the stove or in the microwave. This helps bring back its original texture.
FAQs
Can I use a different type of pasta?
I can easily substitute penne with other short pasta like fusilli or rigatoni, but I may need to adjust the cooking time slightly.
What if my pasta absorbs too much liquid?
If I notice the pasta getting dry before it’s fully cooked, I just add a bit more broth or water and continue cooking.
Can I make this recipe vegan?
Yes, I simply skip the parmesan or replace it with a plant-based alternative.
Do I need to cook the pasta separately?
No, I cook everything in one pot, which is what makes this recipe so convenient and flavorful.
Can I freeze this pasta?
I can freeze it, but I find the texture is best when eaten fresh or refrigerated rather than frozen.
Conclusion
I find One Pot Penne Pasta to be one of the easiest and most satisfying meals I can make. It combines simplicity with rich flavor, all while keeping cleanup minimal. Whenever I want something quick, comforting, and adaptable, this recipe is always a reliable choice.
PrintOne Pot Penne Pasta
A simple and comforting one-pot penne pasta recipe where everything cooks together, allowing the pasta to absorb rich tomato flavors for a hearty and satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: One Pot
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 12 oz penne pasta
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 medium onion, chopped
- 1 can (14 oz) diced tomatoes
- 1 cup tomato sauce
- 3 cups vegetable broth or water
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp Italian seasoning
- 1/4 tsp red pepper flakes (optional)
- 1/2 cup grated parmesan cheese
- 2 tbsp fresh basil or parsley, chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and cook until soft.
- Stir in minced garlic and cook for 1 minute until fragrant.
- Pour in diced tomatoes, tomato sauce, and vegetable broth.
- Season with salt, pepper, Italian seasoning, and red pepper flakes.
- Add uncooked penne pasta and stir to coat and submerge in liquid.
- Bring to a boil, then reduce heat to a simmer.
- Cook for 12–15 minutes, stirring occasionally, until pasta is tender and sauce thickens.
- Turn off heat and stir in parmesan cheese.
- Garnish with fresh basil or parsley and serve.
Notes
- Add extra broth if pasta absorbs too much liquid before cooking through.
- Customize with vegetables like spinach, zucchini, or mushrooms.
- Add cooked protein such as chicken, shrimp, or beef if desired.
- For vegan option, skip parmesan or use plant-based cheese.
- Best enjoyed fresh but can be stored for later.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 680 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 5 g
- Protein: 14 g
- Cholesterol: 15 mg
