Craving a rich, cozy meal that’s ready fast? This creamy tomato beef pasta brings together tender pasta, hearty ground beef, and a smooth, velvety tomato sauce—all in one pot. It’s the kind of weeknight comfort food that makes everyone happy, from kids to grown-ups. With garlic, herbs, and cream, every bite tastes like a warm Italian hug. Plus, it’s ready in about 30 minutes with hardly any dishes to wash. Perfect for those busy nights when you want something satisfying without the fuss.
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Why You’ll Love This Creamy Tomato Beef Pasta
This one-pot creamy tomato beef pasta is pure comfort with minimal cleanup. The sauce turns silky and flavorful as pasta cooks right in the broth, soaking up all that goodness. It’s flexible too—use any short pasta, adjust the spice level, or swap cream for milk and butter. You’ll love how the beef adds richness while the tomatoes bring balance. And since it’s all cooked together, cleanup is easy. Whether for a quick weeknight dinner or meal prep, this pasta checks every box: hearty, creamy, and family-approved.
Ingredients You’ll Need
Core Ingredients
You’ll need olive oil, garlic, and onion to build that flavorful base. Lean ground beef gives the dish heartiness, while Italian herbs bring that cozy, aromatic touch. Tomato paste and crushed tomatoes create the deep, tangy sauce. Red pepper flakes add optional heat. Chicken stock helps the pasta cook right in the sauce, infusing flavor in every bite. Use your favorite short pasta—fusilli, penne, or elbows work great. Finish it off with cream for richness and a sprinkle of parmesan for that final cheesy layer. Don’t forget salt and black pepper to balance everything.
Optional Garnishes and Add-ins
A handful of chopped parsley adds a pop of color and freshness. If you don’t have Italian herbs, a mix of oregano, basil, and parsley works well. You can also stir in a splash of Worcestershire sauce for extra depth. For the stock, powdered alternatives like Knorr or Vegeta with water work just fine.
How to Make Creamy Tomato Beef Pasta
Sauté Aromatics
Heat olive oil in a large pot over high heat. Add garlic and onion, cooking for about 1½ minutes until fragrant and soft. This quick step builds a flavorful base for the sauce.
Brown the Beef
Add the ground beef, breaking it apart as it browns. Cook until it’s no longer pink, then sprinkle in the Italian herbs. The herbs bloom in the heat, adding layers of flavor.
Build the Sauce
Next, stir in tomato paste and cook for a minute to caramelize. Add the crushed tomatoes, stock, salt, and black pepper. For a bit of kick, toss in red pepper flakes. Mix everything together until smooth and bubbling.
Add the Pasta and Simmer
Pour in your dry pasta directly into the sauce. Stir well to coat. Bring it to a simmer, then reduce heat slightly. Cook for about 15 minutes, stirring occasionally so it doesn’t stick. The pasta will absorb flavor while releasing starch to thicken the sauce.
Make It Creamy and Serve
Once the pasta is tender and the sauce slightly thickened, stir in the cream. Simmer another minute or two until creamy and glossy. Remove from heat, top with parmesan, and sprinkle parsley if desired. The texture should stay saucy, not dry—think oozy, creamy perfection.
Recipe Tips and Substitutions
Choose medium-sized pasta like penne or fusilli since they hold sauce beautifully. Stir often while simmering to avoid sticking. If you don’t have Italian herbs, use a teaspoon of Worcestershire sauce for a savory twist. Need a lighter option? Mix milk and butter instead of cream. You can replace chicken broth with stock powder dissolved in water for an affordable swap. Remember, the sauce will thicken as it cools, so stop cooking while it’s still saucy. Store leftovers in the fridge up to three days; just note it’s not ideal for freezing since the cream can separate.
Serving Suggestions
This creamy tomato beef pasta pairs wonderfully with garlic bread or a fresh side salad. For something extra comforting, add roasted or steamed veggies on the side. When serving, top with more parmesan or fresh parsley for a beautiful finish. It’s also great alongside dishes like crispy spinach and artichoke wonton cups for a simple dinner spread.
Storage and Reheating Tips
Refrigerate leftovers in an airtight container for up to three days. To reheat, warm gently on the stovetop with a splash of broth or cream to bring back the sauce’s creamy texture. Avoid freezing since the dairy may separate. This pasta tastes even better the next day as the flavors meld together.
Other Recipes You May Enjoy
- quick Korean BBQ steak rice bowls
- Mediterranean chicken zucchini bake
- sheet pan beef kebabs for easy dinner nights
- Crispy and Flavorful Tofu Katsu Recipe
Conclusion or Final Thoughts
Creamy tomato beef pasta is everything you want in a quick dinner—flavorful, filling, and fuss-free. It’s that kind of dish that satisfies both kids and adults while keeping cleanup simple. Whether you make it for a weekday dinner or a cozy weekend meal, it always hits the spot. Try it once, and it’ll easily become a regular in your meal rotation. Don’t forget to pin this recipe on Pinterest and share it with friends who love easy, creamy pasta dinners.
Creamy Tomato Beef Pasta
Equipment
- Large pot for cooking everything in one pot
- Wooden spoon for stirring and breaking up beef
- Measuring cups and spoons to measure ingredients accurately
Ingredients
- 1 ½ tbsp olive oil
- 2 cloves garlic, finely minced
- 1 onion, finely chopped
- 500 g ground beef (lean or any fat %)
- 2 tsp Italian herbs (or mix of oregano, basil, parsley)
- 2 tbsp tomato paste
- 400 g canned crushed tomatoes
- ½ tsp red pepper flakes (optional)
- 1 ½ tsp kosher or cooking salt
- ½ tsp black pepper
- 4 cups low-sodium chicken stock or broth
- 350 g short pasta (fusilli, penne, or macaroni)
- ¾ cup heavy or thickened cream
- grated parmesan cheese, for serving
- chopped parsley, optional, for garnish
Instructions
- Heat olive oil in a large pot over high heat. Add garlic and onion, then sauté for 1½ minutes until fragrant and softened.
- Add ground beef and cook until browned, breaking it up with a spoon. Stir in Italian herbs and cook 30 seconds.
- Stir in tomato paste and cook 1 minute. Add crushed tomatoes, stock, salt, pepper, and red pepper flakes if using. Stir well to combine.
- Add dry pasta to the pot, stir, and bring to a simmer. Cook for 15 minutes, stirring occasionally until pasta is tender and sauce thickens slightly.
- Stir in cream and simmer 1–2 minutes until creamy. Remove from heat, then serve topped with parmesan and parsley.
