This creamy tomato beef fusilli cooks in one pot, so the beef, the sauce, and the pasta all come together on the same burner.
The fusilli simmers right in the broth and crushed tomatoes, and its starch thickens the sauce on its own. A splash of cream at the end makes everything silky, and dinner is ready in about 30 minutes with only one pot to wash.
Table of Contents
Why This Creamy Tomato Beef Fusilli Recipe Works
The pasta cooks directly in the sauce. As it softens, it releases starch into the broth, which gives the sauce body without flour or cornstarch and saves you an extra pot of boiling water.
Browning the beef with onion and garlic builds a savory base, and cooking the tomato paste for a minute removes its raw edge. These two quick steps give the sauce a rounder tomato flavor.
The cream goes in at the end, off a hard boil, so it blends smoothly instead of splitting. The sauce stays rich without feeling heavy and clings to every spiral.
Ingredients for Creamy Tomato Beef Fusilli
- 1 1/2 tbsp olive oil
- 2 cloves garlic, finely minced
- 1 medium yellow onion, finely chopped
- 1 lb ground beef, 90 percent lean
- 2 tsp Italian seasoning
- 2 tbsp tomato paste
- 1 can (14 oz) crushed tomatoes
- 1/2 tsp red pepper flakes, optional
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 4 cups low sodium chicken broth
- 12 oz fusilli or other short pasta
- 3/4 cup heavy cream
- 1/2 cup finely grated Parmesan cheese, plus more for serving
- 2 tbsp chopped fresh parsley, optional
Ground beef: Lean ground beef adds flavor without a greasy layer on top. If yours is fattier, spoon off the extra fat before adding the tomato paste.
Tomato paste: A minute in the hot pot turns it darker and sweeter, which makes the sauce taste slow cooked.
Crushed tomatoes: They give the sauce its body. Tomato puree or passata works if that is what you have.
Low sodium broth: The pasta absorbs the broth as it cooks, so a low sodium one lets you control the seasoning.
Heavy cream: It softens the acidity of the tomatoes. Half and half makes a lighter sauce, though a little thinner.
How to Make Creamy Tomato Beef Fusilli
1. Cook the aromatics Heat the olive oil in a large heavy pot over high heat. Add the onion and garlic and cook for about 90 seconds, stirring, until the onion softens and the garlic smells fragrant.
2. Brown the beef Add the ground beef and break it into small pieces with a wooden spoon. Cook for about 5 minutes until no pink remains and the meat reaches 160 degrees F.
3. Toast the seasonings Stir in the Italian seasoning for 30 seconds, then add the tomato paste and cook for 1 minute, stirring constantly, until it darkens slightly.
4. Add the liquid and pasta Pour in the crushed tomatoes and broth, then add the salt, pepper, and red pepper flakes. Scrape up any browned bits, then add the fusilli and press it under the liquid.
5. Simmer until tender Bring to a simmer and cook for 15 minutes, stirring every couple of minutes and more often near the end so the pasta does not catch on the bottom of the pot.
6. Finish with cream Reduce the heat, pour in the cream, and simmer for 1 to 2 minutes until the sauce is glossy and clings to the pasta. Add a splash of broth if it looks tight.
7. Rest and serve Take the pot off the heat, stir in the Parmesan, and let it sit for 2 minutes so the sauce thickens slightly before you ladle it into bowls.
How to Serve Creamy Tomato Beef Fusilli
Ladle the fusilli into warm bowls and finish with extra Parmesan and a little parsley. A crisp Italian house salad cuts through the richness, and garlic bread slices are ideal for wiping the bowl clean. Soft homemade dinner rolls work just as well, and a glass of strawberry pineapple mojito makes the table feel festive.
How to Store and Reheat Creamy Tomato Beef Fusilli
Cool leftovers within 2 hours and refrigerate in an airtight container for up to 3 days. Because the sauce contains cream, freezing is not recommended since the texture can turn grainy. Reheat gently in a saucepan over low heat with a splash of water or broth, stirring often, until it reaches 165 degrees F.
Tips and Variations for Creamy Tomato Beef Fusilli
Use a wide pot. A wide, heavy pot spreads the pasta in an even layer, so it cooks evenly and the sauce reduces at the right pace.
Stir more near the end. As the liquid cooks down, the starch gets sticky. Stir often during the last few minutes and scrape the bottom.
Adjust the sauce. If the pasta looks dry before it is tender, add a quarter cup of hot broth. If the sauce looks thin, simmer uncovered for another minute.
Add vegetables. Stir in a few handfuls of baby spinach with the cream, or add diced bell pepper with the onion for extra color.
Swap the meat. Ground turkey, ground chicken, or Italian sausage without casings all work. Cook poultry to 165 degrees F.
Change the pasta. Rotini, penne, or shells cook in about the same time. Avoid very thin shapes, which turn soft before the sauce thickens.
Turn up the heat. Increase the red pepper flakes or stir in a spoonful of chili paste for a spicier pot.
Check the temperature. A thermometer is the simplest way to know the beef is done, and the FDA safe minimum temperature chart lists the safe numbers for common meats.
Frequently Asked Questions About Creamy Tomato Beef Fusilli
Can I make creamy tomato beef fusilli ahead of time?
You can cook the sauce base through the broth step, refrigerate it, and finish with the pasta and cream when you are ready. Fully cooked, it is best the day it is made because the pasta keeps absorbing sauce as it sits.
Can I freeze creamy tomato beef fusilli?
Freezing is not recommended because the cream sauce and cooked pasta change texture when thawed. Refrigerate leftovers for up to 3 days instead.
What pasta works best in creamy tomato beef fusilli?
Short shapes with ridges, such as fusilli, rotini, penne, and rigatoni, hold the sauce and cook in about the same time. Add the pasta dry and uncooked to the pot.
Can I use fresh tomatoes instead of canned?
Canned crushed tomatoes give a reliable texture and flavor here. Fresh tomatoes would need to be peeled and cooked down first, which adds time to a one pot dinner.
How do I keep the pasta from sticking?
Use a wide heavy pot, make sure the pasta is fully covered by liquid, and stir every couple of minutes while it simmers. Stir more often in the last few minutes.
Creamy Tomato Beef Fusilli
Equipment
- Large heavy pot
- Wooden spoon
- Ladle
- Instant-read thermometer
Ingredients
Main Ingredients
- 1 ½ tbsp olive oil
- 2 cloves garlic finely minced
- 1 medium yellow onion finely chopped
- 1 lb ground beef 90 percent lean
- 2 tsp Italian seasoning
- 2 tbsp tomato paste
- 1 can crushed tomatoes 14 oz can
- ½ tsp red pepper flakes optional
- 1 tsp kosher salt
- ½ tsp black pepper
- 4 cup low sodium chicken broth
- 12 oz fusilli or other short pasta
- ¾ cup heavy cream
- ½ cup Parmesan cheese finely grated, plus more for serving
- 2 tbsp fresh parsley finely chopped, optional
Instructions
Cooking
- Soften the base. Warm the oil in a large heavy pot over high heat and cook the onion and garlic for 1 1/2 minutes, until fragrant.
- Cook the beef. Add the beef, breaking it into crumbles, and cook for 5 minutes until browned with no pink left and a thermometer reads 160 degrees F.
- Build flavor. Stir in the Italian seasoning for 30 seconds, then the tomato paste for 1 minute until the paste darkens.
- Add liquids and pasta. Add the crushed tomatoes, broth, salt, pepper, and red pepper flakes. Scrape the bottom of the pot, then stir in the fusilli so it is submerged.
- Simmer. Bring to a simmer and cook for 15 minutes, stirring every 2 to 3 minutes, until the pasta is tender and the sauce has thickened.
- Add cream. Lower the heat, stir in the cream, and simmer 1 to 2 minutes until glossy. Loosen with a splash of broth if needed.
- Finish. Remove from the heat, stir in the Parmesan, rest 2 minutes, then top with parsley and serve hot.
