If comfort had a flavor, I’m convinced it would taste like this one-pot creamy tomato beef pasta. It’s rich, saucy, cheesy, and totally cozy — the kind of dish you want to curl up with after a long day. And the best part? It all comes together in just one pot. Less cleanup, more comfort. That’s my kind of weeknight win.
What Makes This Pasta So Good
I don’t do one-pot pasta unless it’s the kind that comes out creamy, saucy, and full of flavor. This one? It checks every single box. The pasta soaks up a beautifully seasoned tomato broth as it cooks, and just when it’s perfectly tender, in goes a splash of cream to turn it all lush and velvety.
It’s like a shortcut Bolognese meets weeknight magic.
Ingredients You’ll Need
Here’s what goes into this cozy pot of goodness:
- Ground beef – I usually go with lean, but honestly, a little fat gives more flavor. Use whatever you have.
- Garlic & onion – Always the starting point for flavor.
- Italian seasoning – I keep a jar of store-bought blend on hand, but oregano, basil, or parsley work too.
- Tomato paste + canned tomatoes – Deepens the tomato flavor and adds a touch of richness.
- Chicken stock or broth – Helps cook the pasta and gives way more flavor than water.
- Red pepper flakes – Optional, but adds just a tiny kick.
- Cream – Just enough to mellow out the acidity of the tomato and bring that creamy finish.
- Short pasta – I used fusilli, but penne, shells, elbows, or rotini would all work well.
- Salt & pepper – Always.
How to Make It
You’ll be surprised how easy this is. Just grab a large pot or deep pan and here’s how it all goes down:
1. Brown the Beef
Start by sautéing garlic and onion in a bit of oil. Add the ground beef and cook until it’s no longer pink, breaking it up with your spoon as you go.
2. Season Everything
Sprinkle in your Italian herbs and stir for about 30 seconds — just enough to wake them up. Then add the tomato paste and cook for another minute to mellow out the sharpness.
3. Add the Liquids & Pasta
Pour in the broth, canned tomatoes, chili flakes, salt, and pepper. Stir in the dry pasta, making sure it’s mostly submerged in the liquid.
4. Simmer It Down
Bring everything to a boil, then lower the heat and let it simmer for about 15 minutes. Give it a good stir every now and then, especially toward the end — this prevents the pasta from sticking to the bottom.
5. Make It Creamy
Once the pasta’s nearly cooked, stir in the cream. Let it bubble for another minute or two — just enough for everything to come together.
Real-Life Serving Tips
It’ll look extra saucy when you turn off the heat — that’s intentional. The pasta continues absorbing liquid even after cooking, so by the time you plate it, it’ll be perfectly oozy (not soupy, not dry — just right).
Don’t skip the parmesan on top. It’s not just for looks — it adds that savory kick that brings everything together.
A little sprinkle of fresh parsley or basil makes it feel extra special (even if you’re just having it in your pajamas on the couch).
One Pot Creamy Tomato Beef Pasta
This creamy tomato beef pasta is the ultimate one-pot comfort food. Tender pasta simmers right in a rich tomato-beef sauce spiked with Italian herbs, then it’s finished with a splash of cream for that dreamy, silky finish. It’s cozy, satisfying, and perfect for busy weeknights when you want a hearty meal without the pile of dishes.
Ingredients
For the Pasta
- 1½ tablespoons olive oil
- 2 garlic cloves, finely chopped
- 1 onion, diced
- 1 lb (500g) ground beef
- 2 teaspoons Italian herb mix (or use dried oregano, basil, and parsley)
- 2 tablespoons tomato paste
- 1 (14 oz / 400g) can crushed tomatoes
- ½ teaspoon red pepper flakes (optional, for a little heat)
- 1½ teaspoons kosher salt
- ½ teaspoon black pepper
- 4 cups (1 liter) low-sodium chicken broth
- 12 oz (350g) short pasta – like penne, fusilli, or elbow macaroni
To Finish
- ¾ cup heavy cream
- Grated Parmesan, for serving
- Fresh parsley, chopped (optional)
Instructions
- Sauté the Aromatics: In a large, deep pot, heat the olive oil over medium-high heat. Add the garlic and onion and sauté for about 1–2 minutes, just until softened and fragrant.
- Brown the Beef: Add the ground beef to the pot and cook, breaking it up as it browns. Once no pink remains, sprinkle in the Italian herbs and cook for another 30 seconds to wake up the flavors.
- Build the Sauce: Stir in the tomato paste and let it cook for 1 minute to reduce its sharpness. Add the crushed tomatoes, chicken broth, salt, pepper, and chili flakes if using. Stir everything well.
- Cook the Pasta: Stir in the pasta. Bring everything to a simmer and cook uncovered for about 15 minutes, stirring often—especially near the end—to prevent the pasta from sticking. The pasta should be just tender and the sauce thickened.
- Make It Creamy: Pour in the heavy cream and let the sauce simmer for another 1–2 minutes. The sauce should still look a little loose—that’s perfect, as the pasta will continue to soak it up.
- Serve & Enjoy: Remove the pot from heat, stir everything once more, and serve warm in bowls. Top with freshly grated Parmesan and a sprinkle of parsley if you like.
Notes
- No Italian herb mix? Use a blend of dried basil, oregano, and parsley—or even a splash of Worcestershire sauce for depth.
- Broth substitute: If you don’t have chicken broth, use water plus a quality bouillon powder.
- Pasta tip: Stick to short shapes like penne, fusilli, or elbows. If you’re using long pasta, break it in half and cook slightly less (about 400g).
- Leftovers: Store in the fridge for up to 3 days. Not ideal for freezing as the cream sauce may separate.
Nutrition Information
Yield
5Serving Size
1Amount Per Serving Calories 829Total Fat 24gSaturated Fat 11gTrans Fat 1gUnsaturated Fat 11gCholesterol 60mgSodium 1207mgCarbohydrates 122gFiber 8gSugar 7gProtein 30g
dinnerbytes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.
Why I Keep Coming Back to This Recipe
This isn’t some fancy-pants dinner. It’s real, hearty, no-fuss food. The kind of thing you make when you’re craving something satisfying but don’t want to juggle four pans and a pile of dishes. And honestly, every time I dig into a bowl of this, I remember why I love cooking so much.
Simple flavors, cooked well — that’s always been the heart of it for me.
Let me know if you give it a try! I always love hearing how these dishes find their way into your kitchens.
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