One Pot Creamy Tomato Beef Pasta

There are nights when pasta feels inevitable—not because you planned it, but because the ingredients are already there. Ground beef thawed earlier than expected, a can of tomatoes waiting in the pantry, and cream that needs to be used. This is the kind of meal that builds itself in one pot, where the beef cooks first, the pasta finishes in the same pan, and the sauce turns creamy as it simmers rather than being made separately.

Two bowls of teriyaki chicken rice with broccoli, carrots, red peppers, scallions, and sesame seeds, one bowl held by a hand, with garnish dishes and gold forks nearby on marble.

Can I cook the pasta directly in the sauce without boiling it first?

Yes. That’s the key to this dish. The pasta finishes cooking in the same pot, absorbing both the tomato base and the cream, which adds depth and cohesion to the final sauce.

Why does my sauce seem too thick or too thin?

Thickness depends on pasta shape, brand, and simmer strength.

  • Too thick: add warm stock a few tablespoons at a time.

  • Too thin: simmer uncovered for a few extra minutes before adding cheese.

Can I use milk instead of heavy cream?

Heavy cream is strongly recommended. Milk is more likely to split during simmering and won’t give the same texture or stability.

What type of beef works best?

Lean ground beef (85–90%) balances flavor and richness without making the dish greasy.

How do I reheat leftovers?

Reheat gently on the stove or in the microwave with a splash of water or stock to loosen the sauce.

One Pot Creamy Tomato Beef Pasta

Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 39 minutes
Servings: 4 people
Course: Main Course
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 oz 340 g ground beef
  • 12 oz 340 g dried pasta (penne, rigatoni, or fusilli work well)
  • 1 small onion finely diced
  • 3 cloves garlic minced
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
Tomato Cream Sauce
  • 1 can 14.5 oz / 410 g diced tomatoes
  • 2 tablespoons tomato paste
  • 2½ cups 600 ml beef or chicken stock
  • ¾ cup 180 ml heavy cream
Optional Seasoning & Finish
  • 1 teaspoon Italian seasoning or dried oregano
  • ¼ teaspoon red pepper flakes optional
  • ½ cup grated Parmesan plus more for serving
  • Fresh basil or parsley chopped

Method
 

Step 1: Brown the Beef
  1. Heat olive oil in a large, deep pot or Dutch oven over medium heat. Add the ground beef and cook, breaking it up with a spoon, until fully browned. Season lightly with salt and pepper.
  2. If the beef releases excess fat, spoon off some of it—but leave enough to flavor the base.
Step 2: Build the Base
  1. Add the diced onion to the pot and cook for 3–4 minutes, until softened. Stir in the garlic and cook just until fragrant.
  2. Add the tomato paste and cook for about 1 minute, stirring constantly. This step gives the sauce a deeper, less raw tomato flavor.
Step 3: Add Liquids and Pasta
  1. Pour in the diced tomatoes and stock, scraping the bottom of the pot to release any browned bits. Stir in the dried pasta, making sure it is mostly submerged in the liquid.
  2. Bring the pot to a gentle boil, then reduce to a steady simmer. Cook uncovered, stirring every few minutes so the pasta doesn’t stick, until the pasta is nearly tender and most of the liquid has reduced—about 12–14 minutes, depending on shape.
Step 4: Make It Creamy
  1. Lower the heat and stir in the heavy cream. Let everything simmer gently for 2–3 minutes, until the sauce thickens and coats the pasta.
  2. Turn off the heat and stir in the Parmesan cheese. Taste and adjust salt, pepper, or seasoning as needed.
Step 5: Rest and Serve
  1. Let the pasta rest in the pot for 2–3 minutes before serving. The sauce will continue to thicken slightly as it settles.
  2. Finish with extra Parmesan and fresh herbs if you like.

Notes

Pasta brands vary—if the sauce thickens before the pasta is cooked, add a small splash of hot stock or water.
Keeping the simmer gentle prevents the cream from separating later.
Grated Parmesan thickens the sauce as it cools, so go light at first.
Short, sturdy pasta shapes hold up best when cooked directly in sauce.

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