One Pot Pasta
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The most simple and flavorful one pot pasta dinner with a short ingredient list. So good and so easy with minimal clean up!
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what exactly is one pot pasta
One pot pasta or one pan pasta is an easy pasta dish where the uncooked pasta cooks alongside everything else – meat, vegetables, herbs and seasonings – in a single pan. As the dish simmers, the starch from the pasta will help transform some of the leftover pasta water into the most lovely saucy consistency, coating the spaghetti so perfectly.
reasons to make one pot pasta
- Perfect weeknight dinner. With one pot to clean up and 5 min prep time, this no-fuss pasta dinner could not get any easier, perfect to keep in your back pocket for those busy weeknights between homework and soccer pick up.
- Great for company. Not only does this come together lightning fast but this is also fancy (and impressive) enough to serve to company. They don’t have to know how easy this really is!
- Short ingredient list. The ingredient list is short, simple and budget-friendly. Not to mention, most of the ingredients are already pantry staples.
how to make the easiest one pot pasta dinner
- Add all the ingredients to a big pot (including the uncooked pasta)
- Bring to a boil and simmer until the pasta is al dente and most of the water is absorbed by the pasta, about 10 minutes – stir as needed
- Add fresh Parmesan, season with additional basil, salt and pepper, drizzle with olive oil and serve
tips and tricks for success
- Use a heavy pot. A heavy bottom pot, such as a Dutch oven, is ideal here for ample space for long pastas (such as spaghetti) and even heat distribution.
- Fresh basil is best. Although you can certainly substitute dried herbs in a pinch, fresh basil is ideal here, delivering the best kind of flavor.
- Halve the recipe. For smaller portions to serve 2 people, this recipe can easily be halved as needed.
- Stir, baby, stir. Be sure to keep an eye on the pasta, stirring as needed, to ensure that everything cooks evenly and to prevent sticking.
- Freshly grated cheese goes a long way. While pre-grated Parmesan cheese will save a few minutes in the kitchen, freshly grated Parmigiano Reggiano or domestic Parmesan is highly recommended. This gives the favorited rich, nutty flavors, creating a smooth, creamy consistency.
- Drizzle with extra virgin olive oil. Add your finishing touches with a drizzle of high quality extra virgin olive oil, adding a smoother, silkier texture and preventing the pasta from sticking and drying out.
- Mix it up. Use chicken or vegetable broth in place of water (or use half and half) for additional flavor, try different veggies (ex. zucchini for tomatoes) or sub a different kind of pasta such as fettuccine or linguine.
what to serve with one pot pasta
Tools For This Recipe
Dutch oven
One Pot Pasta: Frequently Asked Questions
Not at all! The beauty of this recipe is that the spaghetti cooks alongside the rest of the ingredients for a true one pot meal.
Yes! Pastas with a similar cook time such as fettuccine or linguine can be used in place of spaghetti.
Pre-packaged shredded cheese contains anti-caking agents that can hinder their ability to melt smoothly. Freshly grated cheese is best, adding a handful at a time for a smooth consistency.
Leftovers can be stored in an airtight container in the fridge for 2-3 days, adding a splash of water as needed when reheating.
One Pot Pasta
Ingredients
- 1 pound spaghetti
- 1 (12.8-ounce) package smoked andouille sausage, thinly sliced
- 1 large onion, thinly sliced
- 3 cups halved grape tomatoes
- 2 cups fresh basil leaves, loosely packed
- 4 cloves garlic, thinly sliced
- 4 ½ cups water
- Kosher salt and freshly ground black pepper, to taste
- 1 cup freshly grated Parmesan
- 1 tablespoon extra virgin olive oil
Equipment
Instructions
- In a large stockpot or Dutch oven over medium high heat, combine spaghetti, sausage, onion, tomatoes, basil, garlic and water; season with salt and pepper, to taste.
- Bring to a boil; reduce heat and simmer, uncovered, stirring occasionally, until pasta is cooked through and liquid has reduced, about 8-10 minutes.
- Stir in Parmesan.
- Serve immediately, drizzled with olive oil.
Did you make this recipe?
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I was DEEPLY skeptical about this recipe – how could it POSSIBLY work? But…it was late, I was tired and husband was hungry, so I tried it. OMG! Absolutely fabulous – the starchy pasta water combines with the fat from the sausage to make a delightful, silky sauce – there was plenty of flavor and, thank heavens, there’s some leftover for tomorrow. Hooray!!!
What am I doing wrong if after 10+ minutes there is still a lot of water in the pot?
A lot of factors can at play here but I worry that your heat source may be set too high.
This sounds delish! I plan on making it tonight, but do you think you could substitute a cup of white wine in place of 1 cup of water?
You can certainly try substituting white wine but without further recipe testing, I cannot speak for how much this will change the overall taste/texture of the dish. It is always best to use the ingredients listed in the recipe to obtain the best results possible.
Made this last night but subbed chicken stock for water, browned 1 lb of 1/2&1/2 mild and hot ground italian sasuage (had it on hand already) used a couple cans of italian seasoned diced tomatoes as I forgot to buy fresh, and added a couple handfulls of spinach. Turned out SO GOOD! Definitely going to make it again, and play some more. More spinach next time, some mushrooms, maybe zucchini. So much you can do with it. Thanks!!
Omg I just cooked this for dinner. I added broccoli, seasoned chicken, and 2TBSP of tomato paste. I am a lover of one pot mesls. Will be back to let you all know how it tsste but I can say it smells and looks delish!!!!
Can’t wait to try this! Just one question – did you pull the basil out before you served it (am I supposed to do that too?)? The final pictures look like the basil is gone.
No, there is no need to discard the basil – it actually cooks down so it’s not as visual as it should be!
It looks like I’m the only one with this issue but I used my 8qt pot and the noodles on top did no cook through so I eventually ended up adding 2 more cups of water. By the time the uncooked noodles were finished, the cooked noodles were nearly mush! Ugh just waisted a lb of pasta. Now, don’t get me wrong, my 6yr old loves it but I just have a thing with pasta, it has to be perfect for me & these were a bit too soft. I added oregano & mushrooms and it had a good light flavor but I’m gonna try it with chicken broth next time & I ‘ll definitely break the spaghetti in half the next time I use this pot.
I worry that perhaps your heat source was set too high or there was just not enough liquid. Although I’m happy to hear that your 6-yr old loved it! 🙂
You’re probably right because I did keep it boiling until all the noodles softened. So how long should it boil before I reduce the heat? I used the 4&1/2 cups of water but it ended up being very shallow in my big pot. I’ll use a smaller pot next time. BTW, thanks for the help I’ve never been any good with cooking pasta and rice, I can never get the consistency right.
The minute it starts boiling, it should be reduced to a simmer. And yes, by using such a wide pot, there will not be enough liquid for the pasta on top, resulting in an uncooked result.
Ok I made this again with my new 3qt ceramic Dutch oven & it was delicious! My pasta is like butter, it’s so slick and perfect. I used Earl Campbell spicy sausage this time because the flavor of the andoullie at my local grocery store just didn’t stand up well to being boiled. I skipped the onions & added some cumin & I think I have a new favorite dish. Thanks for sharing!
Yum! This looks so good! I just sent the recipe to two friends. I hope to try it soon! I also really like the formatting of the recipe. Nice and easy on the eyes!!!
Made this last night. I doubled the garlic and used chicken broth instead of water. It was amazing. Thank you!
Hey this is actually good we made it. Eating it right now…!
Could large shrimp be added to this?
Yes, absolutely, but I would add cooked shrimp at the very end to avoid the possibility of overcooking the shrimp.
I’m going to try this. I’m not a big fan of basil. Any suggestions for a substitute?
You can try substituting other fresh herbs such as thyme or oregano.
When you say grated parmesan, do you mean the kind that comes in the container or freshly grated?
It is always best to use freshly grated.
These one-pot pasta dishes are so handy when I’m cooking for 30 people, thank you!
Just checking recipe says 2 cups fresh basil is that correct?
Yes, that is correct – 2 cups fresh basil, loosely packed. But feel free to add more or reduce as needed, to taste.
What is best size of spaghetti to use? Don’t want mush, but have never liked spaghetti that’s very thick. Thanks.
Standard spaghetti noodles should be just fine, but I would steer clear of using something like angel hair or fettuccine.
I love this recipe! How do I add veggies without overcooking them? And do you know what the nutritional values are?
If you are worried about overcooking additional veggies, you can try cooking them separately and adding it in at the very end – although that would defeat the purpose of a one pot meal! As for the nutritional information – unfortunately, as I am not a registered dietician, I am not comfortable sharing nutritional information for any of my recipes. I recommend utilizing online calorie counters at your discretion to obtain such information.
Definitely saving this recipe! Such deliciousness made in only one pot? Yes!
hmmmmm——looks fabulous and is great idea. only thing i would suggest is saute onions first. they have such a better flavor when cooked first w/oil,butter&salt. thanks for your ideas. llc
I’m gonna be makin’ this! Just what I’ve been looking for!