Creamy one pot beef pasta is a warm dinner with tender pasta, savory ground beef and a rosy tomato cream sauce, all made in one pot in about 40 minutes. The pasta cooks directly in the sauce, so you get plenty of flavor and only one pot to wash.
Tomato paste is cooked until it darkens to give the sauce a deep, roasted flavor, and the cream goes in at the very end so it stays smooth and silky. Parmesan and fresh parsley finish the pot. It is a family friendly meal that works well for busy nights and reheats nicely for lunch.
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Why This Creamy One Pot Beef Pasta Recipe Works
The tomato cream sauce works because each ingredient is added at the right moment. Garlic and onion soften first, the beef browns, and the tomato paste cooks for a full minute to remove its raw taste and add sweetness. Only then does the liquid go in.
Stirring in the cream after the pasta is cooked keeps the sauce from splitting at a hard boil. Using low sodium broth also lets the Parmesan and seasoning shine without making the dish too salty, since you can season to taste at the end.
Ingredients for Creamy One Pot Beef Pasta
- 1 1/2 tablespoons olive oil
- 2 cloves garlic, finely minced
- 1 medium onion, finely chopped
- 1 pound ground beef
- 2 teaspoons Italian herbs
- 2 tablespoons tomato paste
- 1 can (14 ounces) crushed tomatoes
- 1/2 teaspoon red pepper flakes, optional
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups low sodium chicken broth
- 12 ounces fusilli, penne or elbow macaroni
- 3/4 cup heavy cream
- 1/4 cup finely grated Parmesan cheese
- Chopped fresh parsley, optional
Ground beef. Use 85 percent lean for good flavor. Ground turkey or Italian sausage also work, and any ground meat needs to reach 160 degrees F.
Tomato paste and crushed tomatoes. The paste gives concentrated flavor and the crushed tomatoes give body and a little acidity.
Broth. This is the cooking liquid for the pasta, so use low sodium broth so the sauce does not reduce into something too salty.
Short pasta. Fusilli, penne and elbow macaroni all hold the sauce well. Check for doneness a couple of minutes before the package time.
Heavy cream. It makes the sauce rich and silky. Half and half works for a lighter version, though the sauce will be thinner.
How to Make Creamy One Pot Beef Pasta
1. Soften the base. Heat the oil in a large heavy pot over high heat. Cook the garlic and onion for about 1 1/2 minutes, stirring, until fragrant.
2. Brown the beef. Add the beef and cook, breaking it up, until no red meat is visible and it reaches 160 degrees F.
3. Toast the herbs and paste. Stir in the Italian herbs for 30 seconds, then the tomato paste for 1 minute, until it darkens a little.
4. Add the liquid. Pour in the crushed tomatoes, broth, salt, pepper and red pepper flakes, and stir to scrape up any browned bits from the bottom.
5. Cook the pasta. Add the pasta, bring to a simmer, and cook for 15 minutes, stirring every few minutes to keep it from sticking, until the pasta is tender and the sauce has thickened.
6. Stir in the cream. Pour in the cream and simmer for 1 to 2 minutes, just until the sauce looks glossy.
7. Finish and serve. Take the pot off the heat, stir in the Parmesan, and ladle into bowls topped with parsley.
How to Serve Creamy One Pot Beef Pasta
Ladle the pasta into bowls with a green salad or garlic bread on the side, such as air fryer garlic bread slices. More cheesy, saucy pasta ideas include easy cheesy taco pasta, cheesy ground turkey taco pasta and one pot creamy garlic Parmesan pasta.
How to Store and Reheat Creamy One Pot Beef Pasta
Cool the pasta within two hours and refrigerate it in an airtight container for 3 to 4 days. Reheat with a splash of milk or broth over medium low heat, stirring, until hot. Cream sauces can separate after freezing, so this dish is ideal when kept in the refrigerator and eaten within a few days.
Tips and Variations for Creamy One Pot Beef Pasta
Use a heavy pot. A Dutch oven or heavy bottomed pot resists scorching while the pasta simmers in the thick sauce.
Do not skip the tomato paste step. Cooking it for a full minute removes the raw taste and adds sweetness to the sauce.
Stir the bottom. Pasta cooked in sauce can stick, so scrape the bottom of the pot every few minutes.
Add the cream off a boil. Lower the heat to a gentle simmer first so the cream blends smoothly.
Add vegetables. A few handfuls of baby spinach stirred in with the cream wilt in a minute and add color.
Adjust the thickness. If the sauce gets too thick, stir in 1/4 cup of broth. If it is thin, simmer a minute longer.
Spice it up. Use more red pepper flakes, or brown a few ounces of Italian sausage with the beef.
Store leftovers safely. The University of Minnesota Extension leftovers guide gives 3 to 4 days for refrigerated leftovers.
Frequently Asked Questions About Creamy One Pot Beef Pasta
Can I make creamy one pot beef pasta ahead?
You can chop the onion and garlic a day ahead, but cook the pasta fresh. If you make the whole pot ahead, reheat it with a splash of broth.
Can I use a different type of pasta?
Yes. Any short pasta with ridges or tubes works well. Avoid long pasta, which tangles and sticks in this amount of liquid.
Can I make creamy one pot beef pasta dairy free?
Replace the cream with an unsweetened plant based cream and the Parmesan with nutritional yeast. The flavor will be a little different but still savory.
Why is my sauce too thin?
The pasta may need a few more minutes of simmering, or the pot may have too much liquid. Simmer uncovered for a few more minutes, stirring often.
Is creamy one pot beef pasta kid friendly?
Yes. The flavor is mild and cheesy. Leave out the red pepper flakes and finely chop the onion so it blends in.
Creamy One Pot Beef Pasta with Tomato Sauce
Equipment
- Large heavy bottomed pot
Ingredients
Main Ingredients
- 1 ½ tbsp olive oil
- 2 cloves garlic finely minced
- 1 medium onion finely chopped
- 1 lb ground beef
- 2 tsp Italian herbs
- 2 tbsp tomato paste
- 1 can (14 oz) crushed tomatoes
- ½ tsp red pepper flakes optional
- ¾ tsp salt
- ½ tsp black pepper
- 4 cup low sodium chicken broth
- 12 oz fusilli, penne or elbow macaroni
- ¾ cup heavy cream
- ¼ cup finely grated Parmesan cheese
- 1 tbsp chopped fresh parsley optional
Instructions
Cooking
- Soften. Cook the garlic and onion in the oil over high heat for 1 1/2 minutes. Brown. Add the beef and cook until no red remains and it reaches 160 degrees F.
- Toast. Stir in the herbs for 30 seconds and the tomato paste for 1 minute.
- Add liquid. Add the tomatoes, broth, salt, pepper and pepper flakes.
- Cook pasta. Add the pasta, simmer 15 minutes, stirring occasionally, until tender.
- Add cream. Stir in the cream and simmer 1 to 2 minutes.
- Finish. Remove from the heat, stir in the Parmesan and serve with parsley.
