One pot creamy tomato beef pasta is a comforting dish that brings together rich flavors in a simple way. It’s perfect for busy weeknights because you can throw everything into one pot and let it cook. The creamy sauce and tender beef combined with pasta make it a crowd-pleaser. Plus, cooking in one pot means less cleanup for you!
How to Make One Pot Creamy Tomato Beef Pasta
Ingredients
- 1 1/2 tbsp olive oil
- 2 garlic cloves, finely minced
- 1 onion, finely chopped
- 500g/1 lb beef mince/ground beef
- 2 tsp Italian herbs (Note 1)
- 2 tbsp tomato paste
- 400g/14 oz can crushed tomatoes (or tomato passata)
- 1/2 tsp red pepper flakes (chilli flakes, optional)
- 1 1/2 tsp cooking salt/kosher salt
- 1/2 tsp black pepper
- 4 cups (1 L) chicken stock/broth, low sodium (Note 2)
- 350g/12 oz fusilli, penne, elbow macaroni (or other short pasta) (Note 3)
- 3/4 cups thickened/heavy cream
- Parmesan cheese, finely grated
- Parsley, finely chopped (optional)
Directions
- Sauté: Heat the oil on high in a large heavy-based pot. Cook garlic and onion for 1 1/2 minutes.
- Cook beef & seasonings: Add the beef and cook, breaking it up as you go, until there is no red meat visible. Add the Italian herbs and cook for 30 seconds. Then, add the tomato paste and cook for 1 minute to remove the raw flavor.
- All in: Add the crushed tomatoes, chicken stock, salt, pepper, and red pepper flakes if using. Stir everything together and then add the pasta.
- Cook 15 min: Bring the mixture to a simmer. Cook for 15 minutes, stirring occasionally to prevent the pasta from sticking to the pot.
- Creamy: Add the cream and simmer for another 1 to 2 minutes. The sauce will be quite saucy, which is perfect because the pasta will absorb some liquid.
- Serve: Remove from the stove. Stir well and ladle into bowls. Top with Parmesan cheese and parsley if desired.
How to Serve One Pot Creamy Tomato Beef Pasta
This dish is best served hot right from the pot. Place it in bowls and add a sprinkle of Parmesan cheese and chopped parsley on top for extra flavor and decoration. Pair it with a simple green salad or garlic bread for a complete meal.
How to Store One Pot Creamy Tomato Beef Pasta
If you have leftovers, let the dish cool before storing it in an airtight container. It can be kept in the refrigerator for up to 3 days. To reheat, simply warm it on the stove with a splash of water or cream to revive the sauce’s consistency.
Tips to Make One Pot Creamy Tomato Beef Pasta
- Don’t skip the seasoning: Season the beef well to build flavor.
- Pasta choice: Any short pasta works well, but fusilli holds the sauce wonderfully.
- Add veggies: You can toss in some vegetables, like spinach or bell peppers, for extra nutrition.
Variation
You can make this dish lighter by using ground turkey or chicken instead of beef. Additionally, you can try adding different herbs or spices based on your taste preferences.
FAQs
Can I use canned tomatoes instead of crushed tomatoes?
Yes, you can use whole or diced canned tomatoes. Just crush them up a bit before adding.
Can I make this dish vegetarian?
Absolutely! Replace the beef with lentils or a mixture of veggies and increase the vegetable stock.
What can I do if my pasta is too dry?
If it seems dry, add a little more chicken stock or cream to loosen it up before serving.
One Pot Creamy Tomato Beef Pasta
Ingredients
For the base
- 1.5 tbsp olive oil
- 2 cloves garlic, finely minced
- 1 medium onion, finely chopped
- 500 g beef mince/ground beef
- 2 tsp Italian herbs Note 1: Dried Italian seasoning blend
- 2 tbsp tomato paste
- 400 g can crushed tomatoes Or tomato passata
- 0.5 tsp red pepper flakes Optional
- 1.5 tsp cooking salt/kosher salt
- 0.5 tsp black pepper
- 4 cups chicken stock/broth, low sodium Note 2: Homemade or store-bought
- 350 g fusilli, penne, or elbow macaroni Any short pasta works
- ¾ cups thickened/heavy cream
For serving
- Parmesan cheese, finely grated
- Parsley, finely chopped Optional
Instructions
Preparation
- Heat the oil on high in a large heavy-based pot.
- Cook the garlic and onion for 1.5 minutes.
Cooking
- Add the beef and cook, breaking it up as you go, until there is no red meat visible.
- Add the Italian herbs and cook for 30 seconds.
- Add the tomato paste and cook for 1 minute to remove the raw flavor.
- Add the crushed tomatoes, chicken stock, salt, pepper, and red pepper flakes if using.
- Stir everything together and then add the pasta.
- Bring the mixture to a simmer and cook for 15 minutes, stirring occasionally to prevent the pasta from sticking.
- Add the cream and simmer for another 1 to 2 minutes.
Serving
- Remove from the stove and stir well.
- Ladle into bowls and top with Parmesan cheese and parsley if desired.
