I love how effortless it is to prepare, but what really wins me over is how the pasta absorbs the sauce while cooking. In one pan, everything blends together, creating a creamy, flavorful coating on each piece of pasta. The combination of garlic, oregano, and basil in the sauce is comforting and familiar, and the red pepper flakes add just a hint of warmth that lifts the flavors without being too spicy. This One-Pan Red Sauce Pasta feels homemade but doesn’t require hours in the kitchen, making it a lifesaver when I want something satisfying but quick.

I have always enjoyed cooking meals that feel special but don’t take too much time. I use a deep skillet or sauté pan because it allows the pasta to cook evenly and keeps the sauce from spilling over. Always stirring occasionally ensures the pasta absorbs the liquid perfectly and prevents sticking. This method creates a one-pot meal that is both comforting and visually appealing.

You can serve this pasta as a main dish for dinner, pair it with a crisp side salad for a fresh touch, or add garlic bread on the side for a more filling meal. Some roasted vegetables like zucchini or bell peppers also go beautifully, and a sprinkle of Parmesan cheese elevates the flavor even more. For extra indulgence, top with fresh basil or a drizzle of olive oil before serving.

Its Perfect For:

• Quick weeknight dinners when you have little time
• Cozy meals for yourself or a loved one
• Casual gatherings with friends or family
• Lunchboxes or meal prep for the week
• Comfort food cravings on a rainy day

Ingredients

• 12 oz (340 g) pasta (penne, rigatoni, or spaghetti work well)
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 small onion, finely chopped
• 1 can (14 oz) crushed tomatoes
• 2 cups vegetable or chicken broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes (optional, for a bit of heat)
• Salt and black pepper, to taste
• 1/4 cup grated Parmesan cheese
• Fresh basil leaves, for garnish

Kitchen Equipment You’ll Need

• Large deep skillet or sauté pan
• Wooden spoon or spatula
• Chef’s knife and chopping board
• Measuring cups and spoons
• Can opener for tomatoes
• Grater for cheese (optional)
• Serving utensils and plates

How to Make One-Pan Red Sauce Pasta

Step 1

Heat the pan: Place a large, deep skillet or sauté pan over medium heat. Add olive oil and let it warm up for about 1 minute. Add minced garlic and chopped onion, stirring frequently until the onion becomes translucent and fragrant, about 2–3 minutes.

Step 2

Add the sauce ingredients: Pour in the crushed tomatoes, broth, dried oregano, dried basil, and red pepper flakes if using. Stir everything together until combined. Season lightly with salt and black pepper—you can adjust more later.

Step 3

Add the pasta and cook: Add the uncooked pasta directly into the pan, making sure the pasta is mostly submerged in the liquid. Bring the mixture to a gentle boil, then reduce heat to medium-low. Cover partially and let it simmer, stirring occasionally to prevent sticking. Cook for 12–15 minutes, or until the pasta is tender and has absorbed most of the sauce.

Step 4

Finish the pasta: Once the pasta is cooked, remove the pan from heat. Sprinkle in the grated Parmesan cheese and stir until melted and fully incorporated. Taste and adjust seasoning as needed.

Step 5

Serve: Scoop the pasta onto plates or a large serving bowl. Garnish with fresh basil leaves for a pop of color and extra aroma. The sauce should be thick, rich, and cling beautifully to each piece of pasta—perfect for a cozy, fuss-free meal!

Tips for Perfect One-Pan Red Sauce Pasta

• Always use enough liquid to cook the pasta. This ensures it absorbs the sauce evenly without sticking or drying out.
• Stir occasionally but gently. This prevents pasta from breaking while still allowing it to soak up the sauce.
• Adjust seasoning at the end. Herbs and salt taste different after cooking, so always taste before serving.
• Use a lid partially on the pan. This keeps the sauce from splattering while letting it reduce nicely.
• Choose a pasta shape that holds sauce. Penne, rigatoni, or fusilli work best for one-pan dishes.
• Don’t overcook the pasta. Slightly firm pasta absorbs the sauce better and keeps the texture perfect.
• Fresh herbs at the end elevate flavor. Add basil or parsley just before serving for a fresh, aromatic touch.

Optional Ingredients

• Red pepper flakes for a mild heat boost
• Spinach or kale for added nutrition
• Mushrooms for a meaty texture
• Heavy cream for a creamy sauce
• Cherry tomatoes for extra sweetness
• Sun-dried tomatoes for intense flavor

How to Serve One-Pan Red Sauce Pasta

I love serving this pasta straight from the pan because it keeps everything warm and visually appealing. I usually sprinkle some freshly grated Parmesan cheese over each portion—it melts slightly into the sauce, creating a creamy, irresistible texture. A few fresh basil leaves on top add aroma and make the dish look vibrant and inviting.

I often serve this pasta with a side of garlic bread, toasted baguette slices, or breadsticks. The bread is perfect for scooping up any leftover sauce, and it adds a satisfying crunch to the meal. For a lighter balance, I also include a fresh salad with arugula, spinach, or mixed greens, lightly dressed with olive oil and balsamic vinegar.

Sometimes I like to add roasted or sautéed vegetables as a side or even toss them into the pasta itself. Bell peppers, zucchini, and mushrooms work wonderfully. This makes the meal more colorful, nutritious, and hearty. Guests always appreciate a table that feels abundant, and it’s a simple way to make a weeknight dinner feel special.

For a restaurant-style presentation, I sometimes drizzle a little extra olive oil over the plated pasta and add a few shavings of Parmesan. You can also place a sprig of basil on top to make it visually striking. This extra step may seem small but it makes the pasta feel elegant, even when it’s a simple one-pan dish.

Is One-Pan Red Sauce Pasta Healthy?

Yes, this dish can be very healthy depending on the ingredients you use. By using whole wheat pasta or adding extra vegetables, you increase fiber and vitamins while keeping calories moderate.

The tomato sauce is naturally low in fat and packed with antioxidants like lycopene. You can control the amount of oil and cheese to make it lighter, or use plant-based alternatives for a healthier version. Adding vegetables or plant-based protein can also enhance nutrition while keeping it delicious.

Variations and Substitutions

• Creamy Tomato Pasta: Stir in 1/4 cup heavy cream at the end. The sauce becomes rich, silky, and indulgent.
• Vegetarian Version: Add mushrooms, zucchini, and bell peppers instead of meat. This creates a hearty, nutrient-packed dish.
• Spicy Kick: Increase red pepper flakes or add a dash of cayenne. Perfect for those who love bold flavors.
• Cheesy Delight: Mix in mozzarella or fontina cheese before serving. It melts into the sauce for gooey perfection.
• Whole Wheat Pasta: Substitute regular pasta with whole wheat. Adds fiber and keeps you full longer.
• Protein Boost: Add cooked chicken, shrimp, or sausage. Makes it a more complete meal for dinner.
• Sun-Dried Tomato Twist: Include sun-dried tomatoes for a tangy, intense flavor. It’s a simple way to upgrade the sauce.
• Pesto Swirl: Add a spoonful of basil pesto before serving. Gives a fresh, herby flavor with minimal effort.

How to Store and Reheat

Store leftover pasta in an airtight container in the refrigerator for up to 3 days. Make sure it cools slightly before sealing to maintain texture and flavor. If your sauce thickens, you can add a splash of water or broth when reheating.

Reheat gently on the stove over low heat, stirring occasionally until warmed through. You can also microwave individual portions for 1–2 minutes, stirring halfway to ensure even heating. Always taste and adjust seasoning before serving again to refresh the flavors.

Frequently Asked Questions About One-Pan Red Sauce Pasta

Can I use any pasta for this recipe?
Yes! While penne, rigatoni, or fusilli are ideal because they hold the sauce well, you can use spaghetti or linguine if you prefer. Just make sure the pan is wide enough so the pasta cooks evenly and doesn’t stick together.

Can I freeze leftovers?
Yes, you can freeze cooked pasta for up to a month. Portion it into airtight containers or freezer bags, then reheat gently on the stove or in the microwave. Add a splash of water or broth to loosen the sauce and restore the texture.

How spicy is this pasta?
By default, it’s mildly spiced. If you like more heat, increase the red pepper flakes or add a pinch of cayenne. The spice blends beautifully with the tomato sauce and adds a little warmth without overwhelming the flavors.

Can I add meat or extra protein?
Definitely! Cooked chicken, shrimp, sausage, or even tofu can be added to the pan before finishing the pasta. This makes it a more complete, hearty meal and allows you to customize it for your family or guests.

One-Pan Red Sauce Pasta Recipe

Recipe by Maria MeyerCourse: Main CourseCuisine: Italian-AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

30

minutes

This One-Pan Red Sauce Pasta is perfect for busy nights, casual dinners, or cozy meals for yourself or loved ones. It’s simple, comforting, and flexible enough to adapt to your taste. With just one pan, you can create a meal that feels indulgent yet effortless, full of flavor, and easy to serve.

Ingredients

• 12 oz (340 g) pasta (penne, rigatoni, or spaghetti work well)

• 2 tablespoons olive oil

• 3 cloves garlic, minced

• 1 small onion, finely chopped

• 1 can (14 oz) crushed tomatoes

• 2 cups vegetable or chicken broth

• 1 teaspoon dried oregano

• 1 teaspoon dried basil

• 1/2 teaspoon red pepper flakes (optional, for a bit of heat)

• Salt and black pepper, to taste

• 1/4 cup grated Parmesan cheese

• Fresh basil leaves, for garnish

Directions

• Heat the pan: Place a large, deep skillet or sauté pan over medium heat. Add olive oil and let it warm up for about 1 minute. Add minced garlic and chopped onion, stirring frequently until the onion becomes translucent and fragrant, about 2–3 minutes.
• Add the sauce ingredients: Pour in the crushed tomatoes, broth, dried oregano, dried basil, and red pepper flakes if using. Stir everything together until combined. Season lightly with salt and black pepper—you can adjust more later.
• Add the pasta and cook: Add the uncooked pasta directly into the pan, making sure the pasta is mostly submerged in the liquid. Bring the mixture to a gentle boil, then reduce heat to medium-low. Cover partially and let it simmer, stirring occasionally to prevent sticking. Cook for 12–15 minutes, or until the pasta is tender and has absorbed most of the sauce.
• Finish the pasta: Once the pasta is cooked, remove the pan from heat. Sprinkle in the grated Parmesan cheese and stir until melted and fully incorporated. Taste and adjust seasoning as needed.
• Serve: Scoop the pasta onto plates or a large serving bowl. Garnish with fresh basil leaves for a pop of color and extra aroma. The sauce should be thick, rich, and cling beautifully to each piece of pasta—perfect for a cozy, fuss-free meal!