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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Very nice. Used chicken stock, Italian sausages (cooked beforehand) and added celery and red capsicum also. Very easy to prepare. Might add a few more herbs next time to give it extra flavour and maybe some pasta sauce. Used spinach fettuccine in place of spaghetti. Really loved the ease of this dish. Thanks for a great recipe.
Oh…and also used 1 x can crushed tomatoes instead of grape tomatoes.
I think I problem for some of you with the water is that if you’re just using a whole package of store bought pasta chances are its 13.25 ounces not 16 which is what she’s said to use. You need to look at how mach pasta you’re using. You’d need to adjust the water or yes you’re going to end up with over cooked or soupy noodles. I use 3 3/4 cup with whole grain pasta 13.25, turned out fine
I’m definitely going to try this. I’m finding it hard to just think of everything as just boiled. I would tend to want to fry the onion and the sausage for a little bit first but will give it the benefit of the doubt and try.
It turned out great. We’ve made something similar with macaroni noodles but I never thought of spaghetti.
Thank you!
Wow this is so delicious! Great recipe! I added about a 1/2 lb of shrimp, a little oregano and red pepper for some kick.
I love that it’s not only one pot, you don’t even need to drain noodles. 🙂 Easiest pasta dish ever. So delicious and a great way to use random garden veggies in whatever amounts they are available. The noodles are so flavorful too!
I made this last night and it was amazing! I sliced the onions and garlic paper thin and they disappeared into the sauce, helping it to thicken up. The cheese at the end brought it all together. The smoked andouille, garlic, basil, and onion all provided fabulous flavor. This is a keeper and will go into the regular rotation for sure!
Made this tonight! I used two cups chicken broth and two and a half of water,, absolutely wonderful! Didn’t have quite a cup of Parmesan so used some grated asiago delicious will make again soon!!!
Made this last night….it was really good! I added raw sliced mushrooms and substituted chicken broth for 2 cups of the liquid. Loved it and realized how versatile the dish is as far as making your own additions. The only issue I had was that my onions were still a little too crunchy for my liking. I think next time I might saute them a bit before adding to the water. Other than that I loved it!
I actually made this for my family tonight. The only change I made was linguine instead of spaghetti. Mine turned out perfectly, no extra water, and everyone loved it. Delicious indeed.
I made this tonight and it was amazing! I usually break my noodles in half so they cook evenly and I added some olive oil for taste. Perfect and simple.
Will this work with the ninja cooker? It looks amazing!
Unfortunately, it is very difficult to give exact conversion information to translate a traditional stovetop recipe to be used in a slow cooker without further recipe testing. However, here is an article worth checking out on a possible conversion guide: http://www.thekitchn.com/5-tips-for-converting-recipes-to-the-slow-cooker-189343.
Made this and it was perfect! And SO EASY!!
Made this with chicken stock as half the liquid, and turned out superb! Easy, easy, easy. I like extra tomatos in mine.
Oh God, this was sooo good!! My husband also loved it. I adore your blog. I really do!!
Made this for dinner last night….yum! Hubby and son loved it, too! I think the best part was the “magic” of the one-pot easy-to-make meal! I couldn’t believe how well it worked! We’re already planning on making it again soon. Thanks!
Okay, this was AMAZING. I didn’t cover the pot when it first started to cook and came to a boil. It all still worked and turned out fine. It was delicious and I can’t wait to make it again!
Made this for myself last night. While it was great, I did run into 2 problems. 1)I couldn’t cover the pot right away because of the length of pasta, so I had to wait til it got boiled to put the lid on for a few minutes; 2)it doesn’t work quite right with wheat pasta. It turned out to be very starchy.
That being said, I still love it.. actually having it right now as lunch!!
How do u measure a pound of dry spaggetti, i hv an open package and dont know if its a pound. Pls help
It may be best to use a kitchen scale.
I added piece of fresh mozzarella after it was done and it made this dish soooo much better, in my opinion. Still great. Will do again.