Weeknight One Pot Beef Pasta in a Creamy Tomato Sauce

Uncooked noodles take in over two times their own mass in fluid during the cooking process. To start this One pot creamy tomato beef pasta, you place the dry pasta straight into 4 cups (1 L) of low-sodium chicken stock and a 14 oz (400 g) can of crushed tomatoes. This yields a hearty Weeknight One Pot Beef Pasta in a Creamy Tomato Sauce as the liquid reduces and thickens across 15 minutes of active simmering on the stove.

The beef and aromatics

You start by setting a wide pot over high heat with olive oil. You need a thick-bottomed pot to distribute the heat evenly. You toss the chopped onion and minced garlic into the hot oil. You let them cook for about a minute and a half.

You drop the ground beef into the hot pot. Fattier ground beef gives the finished dish a stronger beef taste. You break the meat apart with a firm spatula. You cook the meat until no raw red color remains visible in the pan.

You sprinkle in the Italian herbs and mix in the tomato paste. You let the tomato paste cook in the hot pot for a full minute. The direct heat cooks out the raw tomato flavor. The hot oil toasts the dried herbs. You build a strong savory foundation for the sauce in this short step.

The pasta and liquid

Pour the 14 oz (400 g) can crushed tomatoes and 4 cups (1 L) of low-sodium chicken stock directly over the cooked beef. Using low-sodium chicken stock provides more depth of flavor to the pasta than plain water. For an effective and economical stock alternative, you can mix water with Vegeta powder or a standard Knorr bouillon powder. Season the liquid with 1.5 teaspoons of kosher salt, 0.5 teaspoons of black pepper, and 0.5 teaspoons of optional red pepper flakes. Omit the red pepper flakes entirely if heat is not desired.

Drop the dry pasta straight into the pot. One-pot pasta methods require a high ratio of liquid to dry pasta to cook evenly. You want a short shape like fusilli, penne, or elbow macaroni. Using very small pasta shapes like orzo results in improper cooking. Long pasta works as a substitute if you break the strands into two pieces. When using broken long noodles, you may increase the total quantity slightly up to 14 oz (400 g).

The simmering stage

You mix everything thoroughly. You bring the large pot to a simmer. You let the mixture cook for 15 minutes.

You stir the pot roughly every two minutes. You must stir more frequently as the cooking timer winds down. The pasta releases starch into the liquid as the heat softens the noodles. This starch thickens the sauce and causes it to stick to the bottom of the pot. You scrape the bottom firmly with a spatula to prevent the pasta from burning.

The heavy cream

You pour the heavy cream into the pot near the end of the cooking time. A small volume of heavy cream turns a standard tomato base into a thick sauce. You let the pot simmer for one to two more minutes.

The sauce texture

You must take the pot off the heat while the mixture still looks soupy. The cooked pasta continues to absorb liquid while resting in the hot pot. You create a dry and sticky texture if you cook the dish until the sauce absorbs on the stove. You pull the pot off the heat while the creamy sauce still flows easily.

Substitutions and storage

If you lack a pre-made Italian herb blend, combining dried basil, parsley, and oregano works perfectly as a substitute. You also have the option to skip the dried herbs entirely and instead mix in 1 teaspoon of Worcestershire sauce for a different savory flavor.

You ladle the hot pasta straight into serving bowls immediately after removing it from the stove. You cover the warm portions with finely grated parmesan cheese and chopped parsley. Leftovers stay fresh in the refrigerator for up to three days. The cooked pasta turns mushy in the freezer. You should avoid freezing this dish.