One Pot Pastas
I almost exclusively use the Risotto style pasta technique when I make pasta at home and it's incredible for home cooks because it takes like 20 minutes from start to finish, the sauce forms in the pan, and it's perfectly adaptable for any serendipitous pasta situation. Here are three pasta recipes using this technique.
Yield 2
Prep time
5 MinCook time
20 MinTotal time
25 MinGarlicky Italian Sausage & Broccoli Pasta
Ingredients
Ingredients
Instructions
Method
- Place the stock in a pot on medium-high heat or warm up in the microwave
- Chop the broccoli into pieces, thinly slice the garlic, dice the cherry peppers.
- Set a wok or saucier over medium-high heat, add a small drizzle of olive oil, and add the sausage removed from the casing. Break apart with a potato masher and cook until done then transfer to a bowl, keep as much fat in the pan as you can.
- Add the garlic and diced peppers, saute for 30 seconds. Add the broccoli with a pinch of salt and cook for 2-3 minutes stirring occasionally. Remove and add to the same bowl as the sausage.
- Pour in a splash of white wine to deglaze the pan. Add the dried pasta to the wok along with just enough chicken stock to cover the pasta. It should come to a boil very quickly. Cook the pasta until al dente and add more stock as needed if it reduces too fast before the pasta is done. At the end, the pasta should be cooked through and the stock should be significantly reduced into a sauce-like consistency.
- Turn the heat off and add the parm reg. Stir in until the sauce comes together. To thicken it can be cooked down more or optionally, use a corn starch slurry.
- Once thickened to your liking, add the sausage and broccoli mixture and stir to combine. Serve immediately with more parm reg over the top.
Yield 2
Prep time
5 MinCook time
15 MinTotal time
20 MinChicken, Mozzarella & Roasted Pepper Pasta
Ingredients
Ingredients
Instructions
Method
- Boil the water in an electric kettle or warm up in the microwave.
- Add the dried pasta to the wok along with water to cover the pasta. It should come to a boil very quickly. Cook the pasta until al dente and add more stock as needed if it reduces too fast before the pasta is done. In the end, the pasta should be cooked through, and the stock should be significantly reduced into a sauce-like consistency.
- Turn the heat to low and add in the tomato paste, red pepper flake, rosemary, and ten cranks of black pepper. Stir in until the sauce comes together. To thicken, it can be cooked down more or optionally, use a corn starch slurry.
- Once thickened to your liking, add the leftover chicken, roasted peppers, mozzarella, and parsley. Serve and enjoy.
Prep time
5 MinCook time
20 MinTotal time
25 MinCheesy Chorizo Pasta
Ingredients
Ingredients
Instructions
Method
- Place the stock in a pot on medium-high heat or warm up in the microwave
- Slice the onion and quarter the zucchini.
- Set a wok or saucier over medium-high heat and add the chorizo removed from the casing. Break apart with a potato masher and cook until done, then transfer to a bowl; keep as much fat in the pan as you can.
- Add the onion and zucchini, cook for 2-3 minutes, stirring occasionally. Remove and add to the same bowl as the chorizo.
- Add the dried pasta to the wok, along with just enough stock to cover the pasta. It should come to a boil very quickly. Cook the pasta until al dente and add more stock as needed if it reduces too fast before the pasta is done. In the end, the pasta should be cooked through, and the stock should be significantly reduced into a sauce-like consistency.
- Turn the heat to low. Add the milk and cornstarch slurry. Stir in until the sauce comes together. Stir in the cheeses until thickened to your liking.
- Add the chorizo and vegetable mixture, stir to combine. Serve with some cilantro over the top.
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