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Bowl of one pot creamy tomato beef pasta topped with Parmesan and parsley on a light wood surface with a fork beside it

One Pot Creamy Tomato Beef Pasta

This one pot creamy tomato pasta combines tender ground beef, rich tomato sauce, and perfectly cooked pasta in a single pot for the ultimate comfort food. Ready in just 30 minutes, it’s a quick tomato cream pasta recipe that’s perfect for busy weeknights. Plus, this easy creamy beef pasta requires minimal cleanup, making it a crowd-pleasing, creamy one pot pasta with ground beef dinner solution.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 tbsp olive oil
  • 2 garlic cloves finely minced
  • 1 onion finely chopped
  • 1 lb ground beef (beef mince)
  • 2 tsp Italian herbs (a store-bought mix works, or combine oregano, basil, and parsley)
  • 2 tbsp tomato paste
  • 1 14 oz can crushed tomatoes (or use tomato passata)
  • 1/2 tsp red pepper flakes (optional, for a slight kick)
  • 1 1/2 tsp kosher salt (or adjust to taste)
  • 1/2 tsp black pepper
  • 4 cups low-sodium chicken stock (broth)
  • 12 oz short pasta (fusilli, penne, macaroni—any will do)
  • 3/4 cup heavy cream (thickened cream)
  • Parmesan cheese finely grated (for serving)
  • Fresh parsley chopped (optional, for garnish)

Equipment

  • Large pot
  • Wooden spoon

Method
 

  1. Sauté the garlic and onion: Heat the olive oil on high heat in a large heavy-based pot. Cook the garlic and onion for about 1 1/2 minutes until fragrant and lightly golden. This little step gives the entire dish a flavor-packed base!
  2. Cook the beef and seasonings: Add the ground beef to the pot, breaking it up as it cooks. You want to continue until the beef is browned and no pink remains. Stir in the Italian herbs, and give it about 30 seconds to bloom and release its aroma. Then, mix in the tomato paste and cook for one minute to get rid of any raw taste.
  3. Add liquids and pasta: Pour in the crushed tomatoes, chicken stock, salt, black pepper, and red pepper flakes if using. Stir everything together, then add in your pasta. Make sure the pasta is submerged in the liquid—it might look brothy right now, but don’t worry, the pasta will soak it all up as it cooks!
  4. Simmer: Bring the pot to a simmer and cook for about 15 minutes. Stir every couple of minutes, especially toward the end of cooking, so the pasta doesn’t stick to the bottom. Keep an eye out—the pasta should be just cooked through (al dente).
  5. Make it creamy: Once the pasta is ready, stir in the heavy cream. Let the pot simmer for another 1-2 minutes until everything is beautifully creamy and glossy. Pro tip: it should still look a bit saucy at this stage; the pasta will absorb the extra liquid as it sits.
  6. Serve and enjoy: Remove the pot from the heat and give everything a good stir to coat the pasta evenly in the sauce. Ladle into bowls and top with a generous sprinkle of Parmesan cheese. Add fresh parsley, if you like, for a pop of color. Dig in while it’s hot!

Notes

Want a milder flavor? Skip the red pepper flakes, or add more for extra heat. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of broth or cream to revive the sauce. Avoid freezing as the cream and pasta may separate upon thawing. Short pastas work best, but long pasta can be used if broken in half.