Just one pot. No boiling the pasta in a separate pot then making a sauce in another. Just one pot. All the fresh ingredients together including the liquid – one big happy family. Add a flame and stir a bit then 15 minutes later you can top with cheese and you’ll have the most fantastic, fresh, quick pasta dish that family & friends will go crazy over. This is foolproof – trust me.
This recipe is the embodiment of why I started this blog in the first place. I had a simple idea of creating a website that my sons in college could refer to and cook easy, cheap & nourishing meals on their own. This recipe will be fantastic for them – and you!! The recipe is below…but simply pile everything into one pot, bring to a boil, stir, then reduce the heat to a simmer and cook until the pasta is al dente, top with cheese and enjoy!
As the dish comes to a boil – uncovered – stir & fold the pasta. You can break some of it if needed – just toss and turn carefully, mixing everything together.
Once you have a good boil, then reduce the heat to a simmer and let it cook, uncovered. Stir frequently making sure to scrape the bottom of the pan. I think it’s helpful to use a large spoon in one hand and tongs in another. Move things around a bit. Don’t be shy.
Continue letting it simmer
Once the pasta is al dente (to the tooth – cooked, not raw, but has a bit of bite) then turn off the heat and you can add a bit of cheese which will melt into the remaining liquid.
Also add the reserved tomatoes and basil – this will combine with the cooked ingredients and make a wonderfully fresh bite.
Add more cheese, taste for salt & pepper & plate! So, so yummy.
Fresh & Easy One Pot Pasta
- I pound spaghetti
- 1 13 ounce package turkey smoked sausage – I used Hillshire Farm
- 6 large Roma tomatoes – or 3 cups grape tomatoes
- 1 onion, sliced
- 4 large cloves garlic, smashed & sliced (doesn’t need to be minced)
- 1 4 ounce container basil leaves
- 3 cups water
- 1 1/2 cups chicken stock (if you don’t have it, you can omit it and use all water 4 1/2 cups)
- 1 teaspoon red pepper flakes (optional)
- Salt & Pepper to taste
- 1 cup grated parmesan
- Chop the tomatoes into 1 inch chunks, if using grape tomatoes then cut in half. Reserve 1/2 cup and save for the end of the dish.
- Tear the basil leave into large pieces. Reserve a handful for the end of the dish.
- Slice the turkey sausage into large fork-sized pieces – I like to slice on a diagonal to make it interesting and pretty
- In a large deep fry pan, cast-iron pan or dutch oven, place your pasta, sliced onion, sausage, garlic, tomatoes & basil (save the reserved bit), red pepper flake & season with salt & pepper to taste.
- Add 4 1/2 cups of liquid – I use 3 cups water with 1 1/2 cups chicken stock. If you don’t have stock on hand then all water is totally fine.
- Pour over the pasta & ingredients and turn the stove up to high heat. Bring to a boil and mix this around. I use a large spoon in one hand and tongs in the other, separating the pasta, folding & stirring. Once at a boil, lower the heat and simmer for another 5 to 8 minutes. Stirring frequently.
- The pasta will absorb the liquid and cook itself. Scrape the bottom of the pan with the spoon, making sure nothing sticks. Continue to work the mixture and once the pasta is al-dente, turn off the heat. You will have a bit of liquid remaining which will be absorbed soon.
- Add a large pinch of cheese and taste for seasoning. Add more salt & pepper if needed.
- Add the reserved basil & tomato, stir and add most of the cheese – saving some to sprinkle on your plate.
Adapted from theslowroasteditalian.com