There’s something so inviting about a dish that comes together in just one pot, especially when it’s rich, creamy, and has that smoky hint from paprika. One evening last week, I remember stumbling into the kitchen after a long day, distracted by a never-ending to-do list buzzing in my head. I wasn’t exactly focused, but the smell of sautéing onions and garlic quickly pulled me back. Somewhere between stirring the pasta and sneaking a little taste of the sauce, I realized this meal was exactly the cozy break I needed. The kitchen wasn’t spotless, and I probably forgot to set the timer right on the first try—but the flavors made up for it. The creamy sauce clinging to each penne piece was like a warm hug on a plate, smoky and just a bit spicy, and it filled the room with comfort.

It’s not every day that dinner feels this effortless yet rewarding. The best part? Only one pot to wash afterward, which means more time to unwind or maybe sneak a quick episode of whatever show you’re hooked on. I haven’t tested all the variations yet, but adding a bit of fresh parsley at the end brightens it up perfectly. If you want, sprinkle some extra Parmesan on top and call it a night.

Combines smoky paprika flavor with creamy textures in one pot for easy cleanup.
Comforting and rich without needing hours in the kitchen.
It’s simple—and that’s kind of the point here; no complicated steps.
Perfect for quick weeknight dinners when you want something filling but fuss-free.
A little spicy kick from crushed red pepper adds just the right amount of warmth, but you can skip it if you prefer mild.

If you’re worried about having the right equipment, don’t be—the only thing you really need is a large enough pot to hold everything comfortably. I usually serve this with a crisp green salad or some crusty bread to soak up the sauce. Sometimes I toss in a handful of spinach near the end, though I haven’t quite nailed the timing on that yet—it’s a work in progress.

One Pot Paprika Pasta

Print Recipe

A creamy, flavorful one pot paprika pasta that’s easy to make and perfect for a quick weeknight dinner. This dish combines tender pasta with a smoky paprika sauce, all cooked together in one pot for minimal cleanup.

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4

Ingredients

Scale

2 tablespoons olive oil
1 medium yellow onion, finely chopped
3 cloves garlic, minced
1 tablespoon sweet paprika
1 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes
2 cups vegetable broth
1 cup water
12 ounces penne pasta
1 cup canned diced tomatoes, undrained
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley

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Instructions

Heat olive oil in a large pot over medium heat.
Add the chopped onion and cook for 4-5 minutes until softened.
Stir in the minced garlic, sweet paprika, smoked paprika, salt, black pepper, and crushed red pepper flakes. Cook for 1 minute until fragrant.
Add the vegetable broth, water, penne pasta, and canned diced tomatoes with their juice to the pot. Stir to combine.
Bring the mixture to a boil, then reduce heat to medium-low and simmer uncovered for 12-15 minutes, stirring occasionally, until the pasta is cooked and most of the liquid is absorbed.
Remove the pot from heat and stir in the heavy cream and grated Parmesan cheese until the sauce is creamy and well combined.
Sprinkle chopped fresh parsley on top before serving.

Kitchen Notes: You don’t need fancy gear for this one, just a good sturdy pot where the pasta can cook evenly in the flavorful liquid. I like to add the parsley at the end for a fresh touch, but it’s totally fine to leave it out if you’re in a hurry. If you’re feeling adventurous, try stirring in some cooked sausage or sautéed mushrooms before adding the broth, though I haven’t done that enough times to know how it changes the texture exactly. Also, if the sauce thickens too much after sitting, just splash in a bit of water or broth when reheating.

FAQ

Can I use a different type of pasta?
Absolutely. Penne works great here because it holds the sauce well, but rigatoni, fusilli, or even shells would work fine. Just watch the cooking time since it can vary.

Is there a vegetarian or vegan version?
This recipe is vegetarian as is. For a vegan twist, you could swap the cream and Parmesan for plant-based alternatives, though I haven’t tried it myself.

How spicy is it?
There’s a mild heat from the crushed red pepper flakes, but it’s subtle. You can leave them out if you want a gentler flavor.

Can I make this ahead?
It’s best fresh but stores well in the fridge for a couple of days. Reheat gently and add a splash of liquid to loosen the sauce.

Give this one pot paprika pasta a try next time you want dinner that feels like a warm, smoky hug without the hassle. Save it, print it, and definitely cook it—you won’t regret it.