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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Wow. Was really excited to try this but what a disaster! Used regular wheat spaghetti and ended up with a total mushy nightmare. Will stick to more traditional pasta recipes and cook pasta separately from now on.
K8, what a bummer! But the recipe did not work because you made a substitution using wheat spaghetti. I hope you get a chance to try this again using regular pasta noodles – you’ll be very happy with the results! 🙂
made it tonight with gluten free angel hair pasta, turned out a bit mushy but tasted great, will use standard spaghetti next time. This would be one of my lazy night go-to dinner. Thanks for posting, I’m a fan of your recipes
This recipe sounds jummmm… A question, with italian sausage works?
Yes, Italian sausage should work just fine, although you may have to cook it separately.
Just made this for the umpteenth time and I’m still amazed at how simple yet delicious it is! To make it kosher, I leave out the sausage and I’ve added mushrooms/zucchini/etc – love being able to customize based on whatever vegys I have lying around. Instructions are simple and safe enough that I’ve also left it ready for my 13yo son to prepare with no problem for the nights I get home late. Thanks again!
Do you put the basil leafs in whole or do you cut them up? If left whole do you take them out at the end?
You can discard them at the end if you’d like but they get wilted throughout the cooking process so it is fine to consume as is.
I made this tonight for dinner and it came out great! I think next time I’ll add a bit more water to get the pasta to the point that I prefer it, but it really turned out pretty well for my first time making it. Thanks a bunch for providing such tasty recipes! I’ll be making your Chicken with Sun-Dried Tomato Cream Sauce again tomorrow night, it was a big hit last time I made it.
I made this for lunch today because I had some of the ingredients in my cabinets and this recipe turned out delicious! My fiancé gobbled this up and that’s all that matters. I will definitely make this meal again. Thanks!
I’m new to the cooking game so could someone please tell me how to slice the sausage before cooking it in the pot?
Thanks 🙂
Meagan, you can really slice it however you see fit – in rounds, diced, etc. It’s up to you.
The comments alone on this particular article goes to show how stupid the majority of people are. Just read the idiotic questions. The instructions are explicit, and the stupid questions being asked is frightening.
Looks so yummy! I’m trying it today, thank you!
I just tried this. It was really good. Although our water didn’t seem to want to evaporate. Cooked it a lot longer than the suggested time to try to get it to and increased the heat. So I couldn’t figure that part out, we ended up dumping some of the water out before adding the cheese. I’m a beginning cook so not sure if there is a simple explanation for that. 🙂 Thank you for the recipe!
Kelsey, your heat source may have not been set appropriately, which may have resulted in too much water at the end.
Looks amazing! want to try. Boyfriend will NOT eat tomatoes though, any good substitutions?
Emma, you can try to omitting the tomatoes altogether and increasing the other ingredients to compensate.
I just made it. Changes I made: I used Italian sausage sliced very thin, dry spices (salt, pepper,basil,oregano, hot red pepper) and added 2 14oz cans of petite diced tomatoes. I did not put any cheese in the pot, just put it on the table so we could sprinkle a small amount on our portion. Husband, son and I proclaim that it was fantastic!
Good Lawd Have Mercy!!!! Can’t get any simpler than this. And was delish!!
Love. Love. Loving. Your recipes :):). thank you!
I became a widower last year, my cooking skills are not any better than the average male. Made this for myself tonight, it was delicious and I just wanted to say thank you. I really enjoyed it and it made me realize that I can make healthy meals.
So kind of you to reply so quickly! Thanks for the advice!
I see that a lot of people are halving the recipe successfully. Can I double it in a large, oval French oven — 7 or 8 quarts? What do you think of others’ suggestion of using chicken or veg. broth instead of water? Thanks so much!
Using chicken or vegetable broth sounds like a great idea! As for doubling, I have heard back from readers that they have actually been unsuccessful. I haven’t tried it myself so please use your best judgment if you decide to double the recipe as stated.
Thanks for that quick reply!! I am anxious to try this tonight!
If I use Italian sausage do I need to cook it first?
Yes, it would be best to cook the sausage prior to using.
Made this tonight for dinner… made a couple modifications… 1-I halved the recipe the best I could. 2-I used veggie rottini pasta. All I can say about it is… YUM! It has so many other possibilities for add-ins
Side note… I too had too much water… I just drained it like I normally would pasta…