One Pot Creamy Tomato Beef Pasta is a cozy, satisfying dinner made with ground beef, short pasta, tomatoes, Italian herbs, and cream, all cooked together in a single pot. The pasta absorbs the savory tomato broth as it cooks, creating a rich sauce without requiring a separate pot for boiling.
Ready in around 30 minutes, this creamy beef pasta is an excellent choice for busy weeknights when you want something hearty, family-friendly, and easy to clean up afterward.
Why You’ll Love This Recipe
This recipe gives you everything you want from a comforting pasta dinner: savory ground beef, tender pasta, a creamy tomato sauce, and plenty of Italian-inspired flavor.
Because the pasta cooks directly in the tomato and broth mixture, its starch naturally helps thicken the sauce. Adding heavy cream near the end creates an extra-silky finish without making the dish overly complicated.
This one pot beef pasta is also easy to customize. Adjust the chili flakes for more or less heat, use your favorite short pasta shape, or add vegetables for an easy all-in-one family dinner.
Ingredients
- 1½ tablespoons olive oil
- 2 garlic cloves, finely minced
- 1 onion, finely chopped
- 1 pound (500 g) halal ground beef
- 2 teaspoons Italian herbs
- 2 tablespoons tomato paste
- 1 can (14 ounces/400 g) crushed tomatoes or tomato passata
- ½ teaspoon red pepper flakes, optional
- 1½ teaspoons kosher salt
- ½ teaspoon black pepper
- 4 cups (1 liter) low-sodium halal-certified chicken broth
- 12 ounces (350 g) fusilli, penne, elbow macaroni, or other short pasta
- ¾ cup heavy cream
For Serving
- Finely grated Parmesan cheese
- Finely chopped fresh parsley, optional
Instructions
- Heat the olive oil in a large, heavy-bottomed pot over high heat.
- Add the chopped onion and minced garlic. Cook for about 1½ minutes, stirring regularly, until fragrant and the onion begins to soften.
- Add the ground beef. Cook while breaking the meat into small pieces with a wooden spoon until browned and no pink remains.
- Sprinkle in the Italian herbs and cook for another 30 seconds to release their aroma.
- Add the tomato paste and cook for about 1 minute, stirring it through the beef to deepen its flavor.
- Pour in the crushed tomatoes and chicken broth. Add the salt, black pepper, and red pepper flakes if using. Stir well.
- Add the uncooked pasta directly to the pot and stir until evenly distributed.
- Bring the mixture to a gentle simmer. Cook uncovered for approximately 15 minutes, stirring every couple of minutes. Stir more frequently toward the end to prevent the pasta from sticking to the bottom.
- Once the pasta is almost tender, pour the heavy cream into the One Pot Creamy Tomato Beef Pasta and stir until fully incorporated.
- Simmer for another 1–2 minutes. The sauce should still look slightly loose and creamy because the pasta will continue absorbing liquid as it rests.
- Remove the pot from the heat and stir thoroughly.
- Spoon into bowls and finish with grated Parmesan and fresh parsley, if desired. Serve immediately while the sauce is creamy and silky.
Tips & Tricks
Use a large, heavy-bottomed pot to distribute heat evenly and reduce the chance of the pasta sticking.
Don’t drain the tomatoes. Their liquid forms an important part of the creamy tomato sauce.
Short pasta shapes such as fusilli, penne, rigatoni, and elbow macaroni work particularly well because they cook evenly and hold plenty of sauce.
Stir the pasta frequently, especially during the final few minutes. One-pot pasta contains less liquid than traditionally boiled pasta, making stirring important for preventing sticking.
If the liquid evaporates before the pasta is tender, add a small splash of hot broth or water and continue cooking.
Don’t worry if the finished creamy tomato pasta initially seems a little saucy. The pasta continues absorbing liquid after the pot is removed from the heat.
For additional vegetables, stir in baby spinach during the final couple of minutes or cook finely diced bell peppers with the onion.
Details
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 5–6 servings
Category: Dinner, Main Course
Method: Stovetop, One Pot
Cuisine: Italian-Inspired
Difficulty: Easy
Dietary Notes: Halal-friendly when prepared with halal-certified beef, broth, Parmesan, and seasonings; alcohol-free
Notes
Ground chicken or turkey can replace ground beef for a lighter variation. Cooking times may vary slightly.
For a richer sauce, use full-fat heavy cream. For a lighter version, you can experiment with a lower-fat cooking cream, although the sauce may be thinner.
Use freshly grated Parmesan when possible. For a halal-friendly meal, choose Parmesan or a similar hard cheese produced with microbial or halal-approved rennet.
This ground beef pasta is satisfying on its own, but garlic bread, roasted vegetables, steamed broccoli, or a crisp green salad make excellent accompaniments.
Nutrition
Approximate nutrition per serving based on 6 servings:
Calories: 570
Protein: 30 g
Carbohydrates: 59 g
Fat: 25 g
Nutrition information is an estimate and varies according to the beef, pasta, cream, cheese, broth, and serving size used.
FAQ
Can I cook pasta directly in tomato sauce and broth?
Yes. Cooking pasta directly in the sauce and broth allows it to absorb flavor while releasing starch that naturally thickens the sauce. Stir frequently so the pasta cooks evenly and doesn’t stick to the bottom.
What pasta is best for one pot creamy tomato beef pasta?
Short pasta shapes work particularly well. Fusilli, penne, rigatoni, rotini, and elbow macaroni are all good options because they are easy to stir and hold creamy sauce nicely.
Why is my one pot pasta too thick?
Pasta continues absorbing liquid as it sits. If the sauce becomes too thick, stir in a splash of warm broth, water, or cream until it reaches your preferred consistency.
Can I make creamy beef pasta without heavy cream?
Yes. Cooking cream or another suitable creamy alternative can be used, although the consistency and richness may differ. Choose an unsweetened substitute so it doesn’t change the savory flavor.
Can I add vegetables to this beef pasta?
Absolutely. Baby spinach, mushrooms, bell peppers, peas, or zucchini can all work. Consider the cooking time of each vegetable when deciding when to add it.
Can I make this pasta less spicy?
Yes. Simply leave out the red pepper flakes. The Italian herbs, garlic, tomato, beef, and cream provide plenty of flavor without them.
Storage
Allow leftovers to cool before transferring them to an airtight container. Refrigerate for up to 3–4 days.
Creamy pasta can be frozen, although the texture of both the pasta and cream sauce may change after thawing. For best quality, enjoy this dish fresh or refrigerated.
Reheat leftovers gently in a saucepan over medium-low heat or in the microwave. Add a splash of broth, water, milk, or cream before reheating because the pasta will absorb more of the sauce during storage.
Stir periodically and heat until thoroughly warmed before serving.
Similar Recipes
One Pot Creamy Tomato Beef Pasta
Ingredients
- 1½ tablespoons olive oil
- 2 garlic cloves finely minced
- 1 onion finely chopped
- 1 pound 500 g halal ground beef
- 2 teaspoons Italian herbs
- 2 tablespoons tomato paste
- 1 can 14 ounces/400 g crushed tomatoes or tomato passata
- ½ teaspoon red pepper flakes optional
- 1½ teaspoons kosher salt
- ½ teaspoon black pepper
- 4 cups 1 liter low-sodium halal-certified chicken broth
- 12 ounces 350 g fusilli, penne, elbow macaroni, or other short pasta
- ¾ cup heavy cream
For Serving
- Finely grated Parmesan cheese
- Finely chopped fresh parsley optional
Instructions
- Heat the olive oil in a large, heavy-bottomed pot over high heat.
- Add the chopped onion and minced garlic. Cook for about 1½ minutes, stirring regularly, until fragrant and the onion begins to soften.
- Add the ground beef. Cook while breaking the meat into small pieces with a wooden spoon until browned and no pink remains.
- Sprinkle in the Italian herbs and cook for another 30 seconds to release their aroma.
- Add the tomato paste and cook for about 1 minute, stirring it through the beef to deepen its flavor.
- Pour in the crushed tomatoes and chicken broth. Add the salt, black pepper, and red pepper flakes if using. Stir well.
- Add the uncooked pasta directly to the pot and stir until evenly distributed.
- Bring the mixture to a gentle simmer. Cook uncovered for approximately 15 minutes, stirring every couple of minutes. Stir more frequently toward the end to prevent the pasta from sticking to the bottom.
- Once the pasta is almost tender, pour the heavy cream into the One Pot Creamy Tomato Beef Pasta and stir until fully incorporated.
- Simmer for another 1–2 minutes. The sauce should still look slightly loose and creamy because the pasta will continue absorbing liquid as it rests.
- Remove the pot from the heat and stir thoroughly.
- Spoon into bowls and finish with grated Parmesan and fresh parsley, if desired. Serve immediately while the sauce is creamy and silky.
Notes
Conclusion
One Pot Creamy Tomato Beef Pasta turns simple pantry staples into a hearty dinner filled with tender pasta, savory beef, Italian herbs, and a silky tomato cream sauce. Cooking everything together means more flavor in every bite and fewer dishes waiting afterward.
Whether you’re looking for an easy one pot pasta for a busy weeknight or a cozy meal the whole family can enjoy, this creamy, saucy beef pasta is a simple recipe worth keeping in your dinner rotation.