So, this is not a new trend. It’s not even new to ME. But finally, after seeing it explode on Pinterest over the last few years, I decided I had to at least try the concept of “one-pot pasta,” also known as “putting a bunch of things into one large stockpot with your dry spaghetti and boiling it into dinner.” Was I skeptical? Of course! It can’t really be that easy, can it? Well, I’m here to tell you it can — I’m officially a one-pot pasta convert, and this won’t be the last one-pot recipe I’ll be sharing. Dig in!
By its very nature, this recipe is adaptable. I decided to start off with a pretty failsafe combo — basil, tomatoes, onions and sausage — and experiment from there. If you don’t have these exact ingredients, improvise! It’s hard to mess this one up.
- 1 lb. pasta (I used thin spaghetti)
- 2-3 cups tomatoes, halved (I used grape tomatoes from Trader Joe’s)
- 1 package sausage, about 12 oz. (I used Chicken Sausage from Trader Joe’s, but you could use any flavor/variety), thinly sliced
- 2 cups fresh basil leaves
- 4 cloves garlic, peeled and thinly sliced
- 2 shallots, sliced (or use 1 medium onion)
- salt and pepper to taste
- grated pecorino cheese for serving (could also use parmesan; amount to taste)
- 4 1/2 cups water
In a large stockpot — I used my large Le Creuset enamel Dutch oven — add the spaghetti (I broke mine in half to fit in the pan), tomatoes, sliced sausage, fresh basil, garlic cloves, shallots and 4 1/2 cups of water, and season with salt and pepper to taste.
Over medium-high heat, bring pot to a boil, then reduce to a simmer and cook uncovered until the pasta is done and the water has reduced, approximately 10 minutes.
Stir in the grated cheese and serve!
This dish reheats extremely well as leftovers. I drizzled olive oil (actually, garlic-infused flavor) in each tupperware before storing in the fridge so that it re-moistened easily in the microwave, and it worked like a charm!