Creamy Tomato Beef Pasta | Quick & Easy Comfort Meal

Some weeknights feel endless. The kind where you walk in the door and want dinner to basically cook itself. This creamy tomato beef pasta came to life on one of those nights—when I needed warm comfort, minimal mess, and a meal everyone would devour. It’s hearty, creamy, and cooks in just one pot. Exactly what tired evenings call for.

Why You’ll Love This Creamy Tomato Beef Pasta

If your dinner goals are simple, this pasta checks all the boxes.

• It’s a quick, one-pot meal that saves you from sink overload.
• The flavor is rich, cozy, and kid-approved (even with the tomatoes).
• It’s creamy without being too heavy and saucy enough to coat every bite.
• All the ingredients are pantry staples, so you likely have everything on hand.

Ingredients You’ll Need

Core Ingredients

Let’s start with the heart of the dish.
You’ll need:

• Ground beef: Use fattier beef for more flavor or lean if you prefer lighter.
• Garlic and onion: These aromatics build the savory base.
• Tomato paste + crushed tomatoes: This duo creates that deep tomato flavor.
• Short pasta: Think penne, fusilli, or macaroni. Avoid orzo or spaghetti.
• Chicken broth: Adds body and helps cook the pasta.
• Heavy cream: The finishing touch that brings creaminess without feeling too rich.

Flavor Boosters & Seasonings

To make this taste like it simmered all day (spoiler: it didn’t), you’ll need:

• Italian herbs: A mix of oregano, basil, and parsley works well.
• Red pepper flakes: Optional, but they add a nice back heat.
• Salt and pepper: Adjust to taste, but don’t skip the salt—it brings everything together.

Optional Garnishes

For that final flourish:

• Grated Parmesan adds salty umami.
• Fresh parsley brightens up the bowl.

Substitution ideas:
No broth? Use water plus a spoon of stock powder like Vegeta or Knorr.
No cream? Try whole milk with a touch of butter, but the sauce will be thinner.

Step-by-Step Instructions

Browning Aromatics and Beef

Start by heating olive oil in a large pot over high heat.
Add the garlic and onion. Stir for about 90 seconds until they soften and smell amazing.

Next, crumble in your beef. Cook it until it’s browned and no longer pink, breaking it up as you go. This takes about 5–6 minutes. Don’t rush this part—it builds deep flavor.

Adding Seasonings and Tomato Base

Stir in the Italian herbs and let them bloom in the fat for 30 seconds.
Then add the tomato paste. Cook it for a full minute to mellow out its raw flavor.
Pour in the crushed tomatoes, broth, red pepper flakes, salt, and pepper. Give it all a good stir.

Simmering Pasta in Broth

Add your dry pasta straight into the pot.
Bring the mixture to a low boil, then lower to a steady simmer.
Cook uncovered for about 15 minutes, stirring occasionally.
In the last few minutes, stir more often to keep the pasta from sticking. The broth will reduce and thicken as the pasta soaks it up.

Stirring in Cream for a Silky Finish

Once the pasta is just tender, stir in the cream.
Simmer for another minute or two, just until everything looks silky and smooth.
Taste and adjust salt if needed.

Serving Suggestions

Ladle into bowls while hot.
Top with Parmesan and fresh parsley if using.
Serve it with crusty bread or a simple green salad if you’d like, but honestly, this bowl holds its own.

Recipe Tips & Notes

• Use short pasta: Penne and fusilli work best. Skip spaghetti or orzo—they don’t cook evenly in one-pot meals.
• Don’t overcook: Pasta should be al dente. Keep an eye on the pot near the end.
• Leave it a little saucy: Pasta will keep soaking up liquid as it sits, so don’t cook it down too far.
• Storage: Keeps well in the fridge for up to 3 days. Reheat gently with a splash of water or cream.
• Avoid freezing: The cream and pasta texture won’t hold up well.
• Richer flavor tip: Fattier beef adds more depth. If using lean, add a touch of butter or oil.
• Budget broth tip: Mix stock powder with hot water for an affordable, tasty broth.

FAQs

Can I make this pasta ahead of time?

Yes! It stores beautifully in the fridge for up to 3 days.
Just keep it slightly saucy so it doesn’t dry out when reheated.
Add a splash of broth, milk, or cream when warming it up.

What other proteins can I use instead of beef?

Ground turkey or chicken are great swaps.
Even plant-based ground “beef” works well for a vegetarian option.
Just add extra olive oil or seasoning to boost the flavor.

How can I make this dish spicier or milder?

To make it spicier, add more red pepper flakes or a pinch of cayenne.
To tone it down, simply leave the red pepper flakes out.
This recipe is flexible and easy to adjust for your spice comfort level.

Nutrition Information

Per serving (based on 5 servings with lean beef):

• Calories: 610
• Carbohydrates: 64g
• Protein: 35g
• Fat: 24g
• Saturated Fat: 11g
• Sodium: 988mg
• Fiber: 5g
• Sugar: 8g
• Iron: 5mg
• Calcium: 105mg
• Vitamin C: 11mg
• Potassium: 1013mg

One Pot Creamy Tomato Beef Pasta Recipe Card

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More Such Recipes

Looking for more cozy meals that come together fast? Try:
Cheesy Ground Beef and Potato Casserole
Creamy Street Corn Pasta Salad
Skillet Chicken Thighs with Broccoli Cheddar Orzo
Creamy Chicken Pesto Pasta

Final Thoughts

Creamy tomato beef pasta brings real comfort with very little fuss.
It’s cozy, flavorful, and made for nights when you need dinner to work hard for you.
If you make it, I’d love to hear how it went—drop a comment or share a photo!
And if you’re into more hearty one-pot pastas, come find me on Pinterest or join the fun on Facebook.