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If you want dinner that doesn't make a mess, toss together this Easy Creamy Tomato Beef Pasta. Just one pot for everything—toss in the beef, cook up the noodles, and mix a silky tomato sauce. Super easy, but tastes like you launched a big effort.
Reasons You'll Love It
It's a dream for hectic nights when you can't fuss. The beef packs it with protein, while the creamy sauce is always a hit. Any short pasta works fine if that's what you've got. You only wash one pot when you're done. Little ones dig it, adults scarf it down too.
Grab These
- Heavy Cream: 3/4 cup
- Salt: Start with a spoonful
- Chicken Broth: 3 cups
- Pasta: 1 pound of your favorite bite-sized type
- Red Pepper: A hint if you want a kick
- Black Pepper: Crack it fresh if you can
- Italian Herbs: Heap on a big spoon
- Olive Oil: 2 tablespoons
- Ground Beef: 1 pound
- Tomato Paste: 2 tablespoons
- Crushed Tomatoes: 1 large can
- Onion: 1 sizable onion, diced up small
- Parmesan: 1/2 cup shredded
- Parsley: Handful, chopped up
- Garlic: 4 cloves, minced fine
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How To Do It
- Put it on the table:
- Spoon into bowls, sprinkle with parsley and cheese if you feel like it.
- Taste and tweak:
- Test the noodles—should be cooked but not squishy. Toss in a little salt if it needs a bump.
- Make it creamy:
- Pour in the cream now and give it 2 minutes. Pasta should get slick and saucy.
- Boil pasta:
- Drop the pasta in, give it a good stir. Turn it to medium-low. Let it bubble for around 15 minutes, stirring so nothing clumps.
- Sauce time:
- Pour in your crushed tomatoes and broth. Shovel in the salt and pepper. Mix everything—let it get nice and warm.
- Add flavor:
- Dump in your Italian herbs and tomato paste. Stir for a minute until it all smells awesome.
- Brown the beef:
- Throw in the ground beef, crush it up with your spoon. Let it cook till browned—about five minutes. Spoon off the grease if you want.
- Start things off:
- Warm the oil in your biggest pot over high heat. Toss in your garlic and onion. Soften them up for about two minutes.
Why Cooking Everything Together Rocks
Tossing everything in one pot means the flavors party together. Noodles drink up the sauce as they cook—way tastier than boiling them off to the side. Almost no cleanup. Sauce gets nice and velvety from the pasta's starch.
Nailing the Sauce
Keep enough liquid in the pot so your noodles cook right. If it ever looks parched, splash in more hot broth. Scrape the bottom a lot, or pasta will stick. Want it thick? Let it keep cooking uncovered. Too chunky? Pour in more broth. Stir cream in at the very end so it stays smooth.
Choosing Your Ingredients
Pick beef with a little fat for better taste. Regular noodles hold up better than special kinds. Fresh garlic gives the best flavor—not the jar! Go all-in with full-cream if you like it rich. Swap for half-and-half to lighten. Use real parmesan if you can—it melts so much better.
Troubleshooting Fast
If the sauce is runny, just cook longer uncovered. Pasta still tough? Splash in more hot stock and keep going. If things stick, the heat's too strong—turn it down. For more punch, shake in a little more salt or cheese. Spice fans, toss in some red chili flakes.
Leftover Tips
Stays good in the fridge for about three days. It'll firm up a lot in the cold; totally fine. Add a little milk to loosen when you reheat. Warm slow on the stove, stirring lots. Some folks like doubling up on cheese when they eat leftovers. Don’t freeze—it turns mushy.
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Frequently Asked Questions
- → Can I use different pasta?
- Short pasta like penne, shells, or bowties works best!
- Check how long your pasta takes to cook - it may need extra or less time.
- Whole wheat pasta? Add more liquid and time.
- Rice-based pasta cooks fast but can get mushy.
- Broken spaghetti's fun too.
- Whatever you choose, keep stirring so it doesn't stick!
- → Need more spice?
- Add red pepper flakes to the meat while it browns.
- Want heat? A pinch of cayenne does the trick.
- Add hot sauce alongside your tomatoes for an extra kick.
- Diced jalapeños add fresh heat.
- Even black pepper can spice things up!
- Start mild—you can always add more later.
- Too spicy? Stir in some sour cream to cool it down.
- → Can I add veggies?
- Spinach is super easy—toss it in last minute.
- Mushrooms go in with the ground beef.
- Zucchini or bell peppers cook in 5 minutes.
- Frozen peas or corn? Add them near the end.
- Chop veggies small so they cook quicker.
- Juicy veggies like zucchini may need less liquid in the recipe.
- Fresh tomatoes? Toss them in right before serving to keep them firm.
- → How do I save leftovers?
- Store in a sealed container while still warm.
- Good in the fridge for 3 days. Don't freeze it—the texture won't hold up.
- Reheat gently with a splash of milk or cream if the sauce looks dry.
- Microwave it in short bursts, stirring in between.
- Some folks love it cold—makes a great lunch option!
- → What about using other meat?
- Lighten it up with turkey or chicken—grind it fine for similar texture.
- Italian sausage adds a rich, bold flavor—just drain any extra grease.
- Plant-based alternatives work too; since they're pre-cooked, toss them in later.
- Get creative—mix beef and sausage for extra flavor.
- Whatever you use, brown it really well first for better flavor.
Conclusion
Craving easy meals? Go for chicken alfredo - same concept but with a creamy garlic sauce and chicken.
Or switch things up with spinach pasta - ditch the meat, pile on the veggies, all in one pot!