I feel like easy dinners are all the rage right now. Well, I guess they always are, who doesn't like easy? I also haven't met anyone who likes doing dishes, so it makes sense that one-pot dinners are also a hit. However, I have seen a lot of recipes that use one pot, but a lot of bowls - no way, that's still dishes I have to clean!
This pasta is actually just one-pot (and a cutting board, I will be transparent here), but you don't even need a bowl if you plan accordingly!
It also has ENDLESS variations. I use it all the time, its pretty much the base of almost any simple pasta dinner. Its a great thing to have in your back pocket when you are looking around the kitchen for something to make for dinner and don't feel like running to the store - you can probably make it with the majority of what you already have.
I've got two variations to share with you right now, but keep your eyes out for other ones - I really do make it all the time and when one variation becomes popular I will make sure y'all know about it! I'm going to show you guys the Spinach and Spicy Sausage version and the Sun-Dried Tomato, Basil and Chicken version.
The plan is simple: start with butter, then add garlic. Add your veggies of choice. Season. Add your meat of choice. Brown the edges and then mix into the veggies. Season accordingly. Addbroth. Boil. Stir in cream. Boil. Add pasta. Boil until pasta is cooked. Reduce heat and simmer. Add cheese and a final splash of cream. Simmer until desired thickness. Enjoy!
Creamy One-Pot Pasta
Serves 4-6
Ingredients (Spinach and Spicy Sausage):
- 3 tbs. butter
- 1 (generous) tbs. minced garlic
- 2-3 cups fresh spinach
- Salt and Pepper
- 1 tbs. dried basil
- 3 links of cooked sausage, diced or sliced (I used spicy venison sausage that we have in the freezer, extra easy!)
- 4 cups chicken broth
- 1 1/2 cups heavy cream, divided
- 1 lb. pasta of your choice (rotini in this case)
- 1/2 cup grated Parmesan
In a dutch oven over medium-high heat, melt the butter. Add the garlic and cook until fragrant and bubbly, just a minute or two.
Add the spinach and saute until wilted. While its cooking, season with salt, pepper, and basil.
Add the sausage and saute. Pour in the chicken broth and bring to a boil. Add 1 cup of the cream, stir and return to a boil.
Pour the pasta into the pot and boil for the recommended time on the package, stirring occasionally.
The pasta will not be cooked all the way, but it will finish as the sauce thickens and simmers. Don't panic.
Stir in the Parmesan and the remaining cream. Lower the heat to keep it at a lively simmer. Stir occasionally, until the sauce is preferred thickness. Serve immediately.
Ingredients (Sun-Dried Tomato, Basil and Chicken):
- 6 tbs. butter, divided
- 1 (generous) tbs. minced garlic
- 2 cups fresh basil, sliced
- 1-2 cups fresh spinach
- 1 medium jar (14-16 oz) of sun-dried tomatoes in oil, sliced
- Salt and Pepper
- 3 chicken breasts, diced into bite-sized cubes (an equivalent amount of chicken tenders will work too, I just buy one package)
- 4 cups chicken broth
- 1 1/2 cups heavy cream, divided
- 1 lb. pasta of your choice (casarece in this case, my favorite for holding sauce)
- 1/2 cup shredded Asiago
In a dutch oven over medium-high heat, melt 3 tbs. butter. Add the garlic and cook until fragrant and bubbly, just a minute or two.
Add the basil, spinach, and sun-dried tomatoes and saute until greens are wilted. While its cooking, season with salt and pepper.
Push the vegetable mix to the side of the pot, drop 1 tbs. of butter onto the exposed area and then add 1/3 of the chicken and lightly brown the outsides. When browned, mix into the vegetables and then push mixture aside and repeat with remaining 2 tbs. of butter and chicken in two batches.
Pour in the chicken broth and bring to a boil. Add 1 cup of the cream, stir and return to a boil.
Pour the pasta into the pot and boil for the recommended time on the package, stirring occasionally.
The pasta will not be cooked all the way, but it will finish as the sauce thickens and simmers. Don't panic.
Stir in the Asiago and the remaining cream. Lower the heat to keep it at a lively simmer. Stir occasionally, until the sauce is preferred thickness. Serve immediately.