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Close-up of a bowl of One Pot Creamy Tomato Pasta featuring fusilli noodles, rich sauce, grated Parmesan, and fresh parsley.

One Pot Creamy Tomato Pasta

I remember the evening I decided to make a quick dinner after a long, hectic day with my three kids. I found the perfect ingredients for this One Pot Creamy Tomato Pasta. As the rich sauce simmered, my children gathered around the kitchen, and soon, our table was filled with laughter as we shared that meal. It became a staple—a simple recipe that brought us together, showing that nutritious food can be quick and satisfying.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 5 people
Course: Dinner
Cuisine: Italian-American
Calories: 610
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 1.5 tbsp olive oil
  • 2 garlic cloves finely minced
  • 1 onion finely chopped
  • 1 lb beef mince / ground beef
  • 2 tsp Italian herbs Use dried oregano, parsley, basil mix if needed.
  • 2 tbsp tomato paste
  • 14 oz crushed tomatoes or tomato passata
  • 0.5 tsp red pepper flakes optional
  • 1.5 tsp cooking salt/kosher salt
  • 0.5 tsp black pepper
  • 4 cups chicken stock/broth low sodium
  • 12 oz fusilli, penne, elbow macaroni or other short pasta
  • 0.75 cups thickened / heavy cream
For Serving
  • To taste Parmesan cheese finely grated
  • To taste Parsley finely chopped, optional

Equipment

  • Large heavy-based pot

Method
 

  1. Heat the oil on high heat in a large heavy-based pot. Cook garlic and onion for 1 1/2 minutes.
  2. Add beef and cook, breaking it up as you go, until you can no longer see red meat. Add the Italian herbs and cook for 30 seconds, then add tomato paste and cook for 1 minute to cook out the raw flavour.
  3. Add crushed tomato, chicken stock, salt, pepper and red pepper flakes, if using. Stir, then add the pasta.
  4. Bring the liquid to a simmer, then cook for 15 minutes, stirring every couple of minutes then more frequently towards the end until the pasta is just about cooked. Make sure the pasta does not stick to the base.
  5. Add cream, then simmer for a further 1 to 2 minutes. The sauce will still look quite saucy; this is correct as the pasta absorbs liquid quickly.
  6. Remove the pot from the stove. Stir well, then ladle into bowls. Serve with parmesan and parsley.

Nutrition

Calories: 610kcalCarbohydrates: 64gProtein: 35gFat: 24gSaturated Fat: 11gCholesterol: 97mgSodium: 988mgPotassium: 1013mgFiber: 5gSugar: 8gVitamin A: 868IUVitamin C: 11mgCalcium: 105mgIron: 5mg

Notes

Leftovers keep for 3 days in the refrigerator. This recipe is not suitable for freezing.

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