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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Is the sausage pre- cooked or fresh? Thank you!
Pre-cooked.
If I’m a vegetarian and leave the sausage out how would you recommend making up for the most flavor/spice? Chicken (yes I eat that, just not actual meat) broth instead of water? Crushed red pepper flakes?
Hi Brittany! Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
This is our go-to almost weekly weeknight meal! We use Aidell’s chicken apple sausage and more parmesian than it calls for! Otherwise we follow the directions. If you have too much water just make sure you are boiling uncovered! You will have a little bit left but once you throw in the cheese it’s good. Highly recommend!
OMG. This is incredible.
I put a little spin on it; I roasted the tomatoes and garlic and added 3 mores cloves of garlic , replaced a 1/2 cup of water with vegetable broth and twice the cheese (we’re a cheese loving house)
Thank you so much for sharing this! My family was raving about it long after we were all done 🙂 This will be a new routine favorite <3
The recipe looks pretty tasty but I don’t own a dutch oven (student budget). Can I use a bigger pot? I have the Lagostina. Thank you
Yes, of course!
I am really upset about how this turned out. I halfed the recipe because thats a lot of noodles for us and it took an hour for the noodles to cook in 2 1/2 cups of water. The water didnt cover the noodles and i had to continue to add water to make the noodles soft. It was completely frustrating. This was definitely a pinterest fail. Wont be making this again. 8-10 min is unrealistic especially when its on simmer. I cant imagine how long it would take to cook with an entire pound of noodles. After we finally got it soft, it was almost mush. Really upset with this dinner.
Can you make this gf? What gf noodles would work best? Rice or corn? How would the recipe change? As far as time and amount of liquid?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
I changed a few things… used whole wheat pasta.. took an extra two min to cook, added chicken bullion to the water and NO Parmesan as I am eating dairy free. Went heavy with the pepper! It was great without the Parmesan! I also used some left over brats from a BBQ earlier in the week. They worked perfectly.
Whole family loved this dish. I followed exactly except I used high protein pasta (so I don’t feel so bad about eating the carbs!) and it was still fantastic! Can’t wait to try more of your recipes!
What a great recipe..fast and easy..love the one pot..less dirty dishes part.
Can really ‘go to town’ and add so many ingredients that take your fancy.
I used Dhania Sausage (Coriander), can of diced tomatoes, spaghetti and 1 cup of Frozen mixed veg right at the end just before adding 2 teaspoons Cornstarch mixed to a paste with a little water to the ‘liquid’ to create a lovely sauce. Definitely on my list of ‘favourites’.
I have never commented on a blog before, but I just needed to say… HOLY MOLY. This pasta was SO GOOD. The pictures make it look very unassuming, but the flavor is so good! I did half chicken broth/half water, and added dried basil, oregano, and thyme. Seriously so delicious. Thankyouthankyouthankyou.
I made this tonight for dinner and my husband and I could not stop eating it! It was amazing. I was a little nervous as to whether it would turn out ok, but figured all the other recipes I’ve made from you were fantastic so gave it a whirl. Sooo very glad I did. I’ve already passed it along to a bunch of my friends and family immediately after eating it.Thank you again for your simple , quick and yummy meals. On my way! To order your cook book right now!
I made this last night.
First, let me say that I’m ALWAYS searching for fast & healthy meals to make for our busy family. I have been cooking & baking since I was a teenager so I feel like I have a good grip on the subject.
I also know (from my 25+ years of experience) that you have to READ not some, but ALL of the ingredients list AND the directions before beginning! I know it sounds difficult, but TRUST ME on this one.
I’m honestly baffled at how many people asked about the water content in this recipe! And how many people didn’t read the part about leaving a lid off the pan during cooking.
Honestly! How do you people do….anything when you half ass everything?!?
And for those of you who whine and moan about a recipe not being “gluten free” or “vegan” well, for goodness sake, go and find another recipe that already suits your needs! There’s no need to start trying to substitute ingredients out and then complain about it on the back end when it didn’t turn out! Besides, there are WAY TOO MANY other recipes out there! Am I right?! *cough cough PINTEREST cough*
Now that I’ve said my piece on you half-assers and you sub-whiners, let me tell you what I thought of this recipe after I read EVERY SINGLE WORD (crazy, right?!), thoughtfully planned and purchased the EXACT ingredients and lovingly chopped, and sliced, and boiled everything to perfection.
The result?
Spicy but REALLY BLAND.
Imagine you were making spaghetti and meatballs and you cooked the pasta al dente and you made your best (spicy) meatballs but you decided not to put the sauce on it. Or, in the case of you folks who asked all of the questions about the water, you skimmed over the part about the sauce therefore you remain in a perpetual state of confusion and frustration like I am when I read your comments.
Overall, this is a *fast & easy* recipe and it does use healthy, whole food ingredients but MY LORD, the pasta part of the dish is BLAND-even with all that *thinly sliced onion* & garlic!
This recipe definitely needs more tweaking!
But hey, that’s just my 2 cents!
Good Luck & a big ole HIGH FIVE to those water people if you made it through to the end of this! 😉
Just curious
Are your parents morons too or does the stupidity gene skip a generation on your family tree?
I’ve done this twice, and its great. Partly because its so easy. This is a great recipe for beginning home cooks.
LOVE LOVE LOVE! Like the rest of the recipes I have tried from this amazing blog, it was a hit. My super picky kids ate this like they were never going to eat again. Very easy, delicious, and something I have already passed along to a few friends. Definitely going in the recipe binder I am creating for my niece when she gets out of the college dorms and on her own.
I made this tonight for the first time and my fiance and I both LOVED this pasta! Easy, cheap, and amazing? Definitely adding this to our rotation 🙂
Made this tonight in hopes to add something new to our list of dinners! I was a bit nervous at first, but it turned out delicious! It is far from boring. My husband ate it faster than I could blink. He enjoys being the guinea pig for new recipes 😉 Thanks for this and I love you blog! Keep it comin!
I tried making this tonight, finally, after having it saved for over a year and it was a crowd pleaser. I added in 2 handfuls of fresh spinach like someone else suggested in the simmer phase and used dried basil instead of fresh other than that followed it and all 4 boys loved it. Thank you!
Hi – are you using pre-cooked sausage in this recipe or raw?
Pre-cooked.
This recipe was so amazingly easy and delicious! I halved the recipe, used smoked turkey sausage, and added a bouillon cube. The only thing I will do differently next time is maybe skip the parmesan at the end or have it as a garnish for individual portions. Adding it immediately made it melt into the pasta and it sort of overpowered the taste the noodles had absorbed from the sausage and broth. Excellent one-pot recipe!