A delicious and simple one pot pasta with a parma rosa sauce from scratch. This comes together quickly with fresh ingredients and minimal effort – the pasta cooks in the same pot as the sauce! Everyone loves a creamy tomato pasta sauce, so this is an easy win for dinner time.

We are going super simple and basic today with this parma rosa pasta recipe. It’s nothing revolutionary, but it’s a nice one to have up your sleeve.

I’ve got a few other one pot pasta recipes (where the pasta cooks in the same pan as the sauce) on this blog, but so far they’ve all used canned tomatoes. Lately I was tempted to try the concept with fresh tomatoes instead, and that turned into this parma rosa sauce version.

I always wondered if this would be weird and watery with fresh tomatoes, but I am here to say nope. It is not weird or watery, it actually works really well if you have some decent quality tomatoes. The tomatoes leach their juices into the pan and that helps cook the pasta.

It’s rather brilliant.

With one pot pastas, you get the starch in the cooking water that emulsifies and makes a creamy sauce out of whatever else is cooking in there.

So here we get a creamy tomato sauce as our base, and I’m going ahead and adding an entire wedge (eek) of parmesan style cheese to form a parma rosa sauce.

See how creamy? This is just the tomatoes, cooking water and cheese at play. No actual cream, in fact.

It’s an Easy Parma Rosa Sauce From Scratch

Parma rosa, for the uninitiated, is just a pink creamy tomato “rosa” sauce with the addition of parmesan. Absolute crowd pleaser.

Find me one person who doesn’t like creamy tomato sauces, and doesn’t also acknowledge that they can be improved by cheese.

Parma Rosa sauce is commonly found in those powdered mixes, or in the jarred section, and while I can’t pretend this recipe is equally easy, it really isn’t far off.

I think it’s the easiest way you can make it from scratch, and the ingredients list is teeny tiny: cherry tomatoes, garlic, parmesan, basil and pasta.

How to make it – in Pictures

As ever, a full printable recipe card is coming your way, but here’s the visual run through so that you can see how this all works:

You’ll quickly saute your garlic and tomatoes until the garlic is soft and releasing its lovely fragrance.
Then you’ll add your tagliatelle nests to the pan.
And some water – you’ll simmer this until the pasta is cooked.
Once the pasta is cooked, you’ll add in the cheese and melt it through.
Then stir in some basil and garnish as desired.

Parma Rosa One Pot Pasta

A delicious and simple one pot pasta with a parma rosa sauce from scratch. This comes together quickly with fresh ingredients and minimal effort – the pasta cooks in the same pot as the sauce! Everyone loves a creamy tomato pasta sauce so this is an easy win for dinner time.
4.67 from 3 ratings

Ingredients

  • 4 cloves garlic, crushed
  • 18 oz (500 g) cherry tomatoes, sliced in half
  • 10 oz (300 g) tagliatelle nests*
  • 7 oz (200 g) parmesan cheese**, grated
  • 1 bunch of basil, chopped

Instructions 

  • First, saute the garlic in a little olive oil or butter over a medium heat. Once fragrant, add the tomatoes to the pan and stir through until they are nicely coated in the garlic.
  • Add your tagliatelle to the pan and then pour in 2.5 cups (590ml) of water.
  • Bring to a boil, stirring regularly. At first the water won’t incorporate all of the pasta but once the pasta nests start to cook down you’ll be able to get everything into the liquid.
  • Simmer for 10-15 minutes, stirring regularly, until the pasta is al dente. You may need to add more water if the pan starts to get too dry before the pasta is ready. This will depend on how thick your pasta is and the shape you use. So keep an eye on things.
  • Once the pasta is cooked, turn the heat low and stir in the cheese until it melts and forms a creamy thick sauce. Mix in the chopped basil.
  • If the sauce is runnier than you’d like, let it sit covered for 5-10 minutes and it will thicken.
  • Serve.

Notes

* I find tagliatelle nests work well for this dish but you can use any pasta shape you like. Just bear in mind that the pasta shape and thickness will affect how much water you need, so keep an eye on things and increase the quantity of water if it dries out too quickly.
** Inside the EU, parmesan cheese has to contain animal based rennet as an ingredient to be called parmesan, which means it’s not vegetarian friendly. Lots of parmesan style cheeses exist under names like "vegetarian hard cheese" or "vegetarian pasta cheese," which can be used interchangeably. I use the term parmesan to make it clear what style of cheese we’re aiming for.
Serving: 1g, Calories: 334kcal, Carbohydrates: 31g, Protein: 19g, Fat: 15g, Saturated Fat: 8g, Polyunsaturated Fat: 5g, Cholesterol: 67mg, Sodium: 906mg, Fiber: 2g, Sugar: 3g