Think it’s not possible for pasta to get any simpler or easier? Think again! These recipes are taking everybody’s favorite easy-dinner go-to meals to the next level of ease by making them all ONE POT. Easy during cooking and clean-up? What could be better?! The Domestic Geek shows us the delicious and surprising dishes she’s transformed into one-pot meals. Check them out and pick your favorite to try tonight!
3 One-Pot Pastas
SPAGHETTI ALLA PUTTANESCA
– 1 pound spaghetti
– 2 cloves garlic, very thinly sliced
– ¼ cup olives, pitted and sliced
– 2 tablespoons capers
– One 19-ounce can diced tomatoes
– 1 teaspoon dried oregano
– ½ teaspoon red chili flakes
– 2 teaspoons olive oil
– 3 cups vegetable broth
– Freshly-grated Parmesan cheese, for garnish
– Chopped parsley, for garnish
- Combine all the ingredients in a large Dutch oven or soup pot.
- Bring to a boil over medium-high heat. Cook for 10 to 12 minutes, or until all of the liquid has been absorbed. Stir constantly with tongs so the pasta doesn’t stick.
- Serve immediately with freshly grated Parmesan cheese and chopped parsley.
BEEF, MUSHROOM AND GORGONZOLA PASTA
– 2 tablespoons butter or olive oil, divided
– 8-to-10-ounce strip loin steak
– 1 pound cremini mushrooms, quartered
– 2 cloves garlic, chopped
– 1 pound rigatoni pasta
– 3 cups beef or mushroom broth
– 2 cups baby spinach
– ½ cup Gorgonzola, crumbled
– Salt and pepper
- In a large Dutch oven, heat some of the butter or olive oil over high heat.
- Season steak liberally with salt and pepper.
- Sear steak for 2 minutes per side, or longer depending on how you prefer your steak cooked. Remove steak from the pan and set it aside.
- Reduce heat to medium-high and, in the same pot, add 1 more tablespoon of butter or olive oil and the mushrooms and garlic. Cook mushrooms for about 5 minutes, stirring often, until they begin to release their moisture.
- Add the pasta and broth and bring the mixture to a boil.
- Reduce heat to medium and cook, covered, for 10 minutes. Stir regularly to prevent the pasta from sticking to the bottom of the pan.
- Once the pasta has absorbed almost all of the liquid, add the spinach and blue cheese. Cook for an additional 2 minutes, stirring constantly, until the blue cheese is melted and the spinach is wilted.
- Slice the steak into strips and serve over the pasta.
– 1 tablespoon olive oil
– 1 yellow onion, finely diced
– 2 cloves garlic, finely diced
– 1 pound hot Italian sausage, removed from its casing (ground beef, ground pork or veggie ground would also work)
– One 24-ounce jar tomato sauce
– 1 teaspoon dried oregano
– ½ teaspoon red pepper flakes
– 2 cups beef, chicken or vegetable broth
– 1 pound farfalle pasta (or use whatever kind of pasta you want!)
– 1 cup ricotta cheese
– 1 cup mozzarella, grated
– ½ cup Parmesan cheese, grated
- In a large Dutch oven or oven-proof pot, heat the olive oil over medium-high heat. Add the onion and let it sauté for 3 to 4 minutes, or until it begins to soften.
- Add the garlic and cook for another 30 seconds.
- Add the sausage and cook, breaking it up with the side of a spoon, until it’s no longer pink.
- Add the tomato sauce, dried oregano, red pepper flakes, broth and pasta. Stir well to combine.
- Bring to a boil, then reduce heat to medium-low, cover, and simmer for 10 to 12 minutes, until the pasta is cooked through and the liquid is absorbed. Stir 2 or 3 times to prevent the pasta from sticking to the bottom of the pot.
- Turn off the heat completely. Stir in the ricotta and half of the Parmesan cheese.
- Top with the shredded mozzarella cheese and remaining Parmesan. Place the lid on the pot and allow it to sit for 2 to 3 minutes, until the cheese has melted completely.
- Top with freshly chopped basil or parsley.
Yum! Which one will you be trying first?