This quick one-pot creamy tomato pasta is rich, savory, and nutritious. It is made with nourishing bone broth, grass-fed beef, ivory Italian noodles, and rich tomato sauce. It will become your new weekly dinner staple!
One-pot creamy tomato pasta is my go-to when I need a quick meal for my family—made with nourishing bone broth, grass-fed beef, ivory Italian noodles, and rich tomato sauce. This recipe is full of flavors and makes the perfect cozy meal. It warms my soul on those cooler fall nights.
My sister-in-law inspired this one-pot creamy tomato pasta. She and my brother visited over the winter and cooked us something similar for dinner. Since then, it has inspired me to create a one-pot pasta dish with my own flare. It has become a hit with my family; we have put it on our weekly dinner rotation.
This quick 30-minute recipe is perfect for busy weeknights. Time permitting, I will cook my meat ahead of time and let it cool in the fridge. Then, all I have left to do is place all the ingredients in my Dutch oven and cook my noodles.
Want leftovers for lunch the following day? Double the recipe to get another day or two to enjoy it!
Tips For Making One-Pot Creamy Tomato Pasta -
- Prep all your cut veggies before starting this dish. There can be many moving parts to this meal, and it’s better to have them prepped & ready to go.
- Cutting your cherry tomatoes in half helps them cook down better than keeping them whole.
- I recommend using bone broth to get additional protein and collagen into your diet. Chicken broth will do just fine if you don’t have bone broth in your pantry!
- Ensure you stir and turn your burner low after bringing all ingredients to a boil. A couple of times, I forgot to turn it down and burned my noodles on the bottom of my Dutch oven.
Tools You Might Need -
- Dutch Oven
- Cutting Board
- Knife
- Liquid Measuring Cup
- Measuring Spoon
- Kitchen Scale – To measure your noodle weight or you can eyeball half of a 16 oz bag of pasta
Ingredients -
Grass-fed Ground Beef
Olive Oil
Sweet Onion
Heavy Cream
Bone Broth – Beef or chicken bone broth will work for this recipe. I love to get Aldi’s Organic Beef Bone Broth.
Cherry Tomatoes
Ivory Italian Noodles – Use whatever pasta shape your heart desires! I get Garolfalo Organic Pasta Variety Pack at my local Costco!
Garlic Cloves
Italian Seasoning
Salt
Tomato Basil Pasta Sauce – My go-to sauce is Aldi’s Organic Tomato Basil Pasta Sauce. Find it at your local Aldi.
Fresh Spinach
How To make One-Pot Creamy Tomato Pasta -
Begin by heating your Dutch oven, or a heavy-bottom large pot, on medium-high heat. While your Dutch oven is heating, chop up your veggies. Dice your sweet onion, slice your cherry tomatoes, mince the garlic cloves, and chop your spinach. Set all aside.
After your prep work, pour a tablespoon of olive oil into your Dutch oven. When the olive oil is fragrant, add in your diced onion. Cook the onions for 5-7 minutes or until translucent, stirring often so they do not burn.
Once the onions are cooked, add 1lb of ground beef. Cook the meat for about 5 minutes, breaking apart to get the perfect crumbled size. Once the ground beef is cooked, you may want to drain any remaining fat.
Add in heavy cream, bone broth, cherry tomatoes, uncooked rigatoni noodles, minced garlic, Italian seasoning salt, and pasta sauce. Give your pot a good stir, incorporating all the ingredients together.
Bring to a boil, and once boiling, stir the pasta again. Turn your burner down to simmer and cover with a lid. Let this cook on simmer for 10-15 minutes until the noodles are cooked al dente. During the 10-15 minutes while your noodles are cooking, stir occasionally to prevent your noodles or other ingredients from sticking to the bottom.
When ready to serve, top pasta with freshly grated parmesan cheese, basil, and/or red pepper flakes. Bon appetite!
Find More Recipes -
One Pot Creamy Rigatoni Pasta
Equipment
- Dutch Oven
- Cutting Board
- Kitchen Knives
- Liquid Measuring Cups
- Measuring spoons
- Kitchen Scale (Optional to weight your noodles)
Ingredients
- 1 Tbsp Olive Oil
- 1 lb Ground Beef
- 1/2 Sweet Onion (Diced)
- 1 Cup Heavy Cream
- 1 Cup Bone Broth
- 1/2 Pint Cherry Tomatoes (Cut in half)
- 8 oz Rigatoni Pasta (Uncooked)
- 4 Garlic Cloves (Minced)
- 1 tsp Italian Seasoning
- 1/4 tsp Salt
- 15 oz Tomato Basil Pasta Sauce
- 1 Cup Fresh Spinach (Chopped)
Optional Toppings -
- Fresh Basil
- Red Pepper Flakes
- Drizzle of Olive Oil
Instructions
- Heat your Dutch oven on the stove over medium heat.
- While your Dutch oven is heating up, dice your sweet onion, slice your cherry tomatoes in half, and chop your spinach. Set aside.1/2 Sweet Onion, 1/2 Pint Cherry Tomatoes, 1 Cup Fresh Spinach
- Once your pot is heated, drizzle olive oil and cook your onions for 5-7 minutes (until translucent).1 Tbsp Olive Oil
- Add ground beef and cook on medium-high heat until meat is cooked (about 5 minutes). Drain any grease or liquid.1 lb Ground Beef
- Next, add in your heavy cream, bone broth, cherry tomatoes, uncooked rigatoni noodles, minced garlic, Italian seasoning, salt, and pasta sauce to your dutch oven.1 Cup Heavy Cream, 1 Cup Bone Broth, 1/2 Pint Cherry Tomatoes, 8 oz Rigatoni Pasta, 4 Garlic Cloves, 1 tsp Italian Seasoning, 1/4 tsp Salt, 15 oz Tomato Basil Pasta Sauce
- Bring to a boil on medium heat and stir everything together. Once boiling, cover with a lid and turn your burner to low. Allow the pasta to cook for 10-15 minutes on low. Be sure to stir pasta frequently to prevent the pasta and ground beef from sticking to the bottom.
- Once the noodles are “al dente,” remove the lid and sprinkle in your fresh spinach. Stir the spinach in, cooking for a few minutes until the spinach wilts to your liking.1 Cup Fresh Spinach
- Stir everything well and remove from heat. Serve and season with fresh basil, ground pepper, red pepper flakes, and an added drizzle of olive oil! Enjoy!
Notes
- Cutting your cherry tomatoes in half helps them cook down better than keeping them whole.
- I recommend using bone broth to get additional protein and collagen into your diet. Chicken broth will do just fine if you don’t have bone broth in your pantry!
- I recommend rigatoni noodles but any noodle style in your pantry will work. (E.g. Penne, Fusilli, Gemelli, etc.)
- Ensure you stir and turn your burner low when the noodles are cooking. This will prevent your noodles from sticking to the bottom of your Dutch oven.
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