3 Ways to Make Pasta and Sauce in the Same Pot
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?