One Pot Pasta is my favourite thing to make for any occasion. Whether it be a fancy meal or a comfort food. I love them. I have now gotten to the point where I have made a variety of One Pot Pastas.
To me, the whole point of a One Pot Pasta is for it to be simple, quick and cheap. The fact it’s all in one pot means less dishes, which is always great. Once everything is in the pan, it only takes about 10 minutes until you’re eating. Also, I usually have most the ingredients laying in the cupboards anyway.
Both the recipes below, follow a very similar method. So can be used in many variations. Once you’ve tried making it once, you can ad any meat or veg or bean or sauce you fancy that night.
Spicy Mexican Chicken Pasta
6 tbsp Olive Oil
3-4 medium chicken breasts
2 Cups of penne pasta
2 Cups Chicken Stock
1/2 Diced onion
1 tin of passata sauce (Or 1 tin of chopped tomatoes)
1 tsp minced Garlic
2 tsp Paprika
3 tsp fajita spice
1tsp Cumin
2 tsp Chili powder(add more to taste)
1 tbsp Italian Herbs
50g Cheese (Any preferred Cheese)
Pinch Salt and Pepper to taste
Optional; Parsley or Chives for garnishing
Additions; chickpeas or any beans.
Equipment
One large pan with lid
Wooden spoon
Jug
What to do;
- Heat olive oil in the frying pan on a medium heat, cut chicken in small pieces, then add in pan with onions.
- Put chicken stock into warm water and stir through until fully dissolved.
- Once the chicken is just about cooked turn heat to low, and add half the fajita spices, garlic, salt and pepper, stir through for 2 minutes.
- Stir rest of the spices through for 2 minutes, coating the chicken.
- Then add passata sauce mix through.
- Add pasta to pot, stir through covering pasta.
- Pour chicken stock and water mixture into pan and stir in.
- Put on medium heat until the mixture starts to simmer, stir, turn to low heat and cover with lid.
- Leave to simmer for 15 minutes, regularly stirring every couple of minutes so pasta doesn’t stick to pan.
- Add Italian Herbs, mix through, cover and regularly stir until sauce thickens.
Additions
- Stir cheese or spinach through and cover for 2 minutes.
Creamy Tomato Sausage Tagliatelle
4 tbsp Olive Oil
2 Pork or Italian Sausages- Remove skin
300g Tagliatelle
2 Cups Chicken Stock
1/2 Diced onion
350g Tomato Passata Sauce
1 tbsp balsamic vinegar
1 tsp minced Garlic
2 tsp Paprika
1/2 tsp Chili powder(add more to taste)
1 tbsp Italian Herbs
50g Cheese (Preferred melt-y cheese)
Pinch Salt and Pepper to taste
Optional; Parsley or Chives for garnishing
Additions; Cheese, Spinach.
Equipment
One large pan with lid
Wooden spoon
Jug
What to do;
- Heat olive oil in the pan on a medium heat, cut and add sausages, onions and garlic.
- Put chicken stock into warm water and stir through until fully dissolved.
- Once the sausages start to colour turn to low heat, and add spices, salt and pepper.
- Stir spices through for 2 minutes, coating the sausages.
- Then add passata sauce and balsamic vinegar and mix through.
- Add pasta to pot, stir through covering pasta.
- Pour chicken stock and water mixture into pan and stir in.
- Put on medium heat until the mixture starts to simmer, stir, turn to low heat and cover with lid.
- Leave to simmer for 15 minutes, regularly stirring every couple of minutes so pasta doesn’t stick to pan.
- Add Italian Herbs and cheese, mix through, cover and regularly stir until sauce thickens.
Additions
- Stir cheese or spinach through and cover for 2 minutes.
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