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ONE-POT PASTA

cook:

30 min

Picture for ONE-POT PASTA

8,653,793 views  This week on Basics, I'm showing you how to make one-pot pasta!

4 Servings

US

original

metric

INGREDIENTS

DIRECTIONS

Skillet Lasagna

INGREDIENTS

lasagna noodles, broken into bite size pieces

10 lasagna noodles, broken into bite size pieces

olive oil

1 tbsp olive oil

mild or spicy Italian sausage, casings removed

1 lb mild or spicy Italian sausage, casings removed

large onion, chopped

½ large onion, chopped

garlic, crushed

2 cloves garlic, crushed

red pepper flakes (optional)

1 tsp red pepper flakes (optional)

can San Marzano tomatoes, crushed

28 oz can San Marzano tomatoes, crushed

hot water

½ cup hot water

tomato sauce

8 oz tomato sauce

fresh parmesan cheese, grated

2 - 3 oz fresh parmesan cheese, grated

mozzarella cheese, cubed

8 oz mozzarella cheese, cubed

Ricotta cheese, to taste

Ricotta cheese, to taste

Fresh basil, chopped

Fresh basil, chopped

TOOLS

qt skillet w/ lid

3.3 qt skillet w/ lid

mixing bowls

mixing bowls

wooden spoon or spatula

wooden spoon or spatula

paper towels

paper towels

chef's knife

chef's knife

cutting board

cutting board

garlic crusher

garlic crusher

measuring cups and spoons

measuring cups and spoons

cheese grater

cheese grater

serving spoon

serving spoon

DIRECTIONS

1.

For the Skillet Lasagna

1.

Start by breaking sheets of lasagna strips into bite-size pieces.

lasagna noodles, broken into bite size pieces

10 lasagna noodles, broken into bite size pieces

2.

In a skillet, heat olive oil over medium-high heat until shimmering and add mild or spicy Italian sausage (with the casing removed). Brown the meat and mash-up until every piece have a nice color and the centers are slightly pink.

olive oil

1 tbsp olive oil

mild or spicy Italian sausage, casings removed

1 lb mild or spicy Italian sausage, casings removed

3.

Remove the sausage from the pan and allow it to drain on a paper towel-lined plate.

4.

Then using the leftover sausage fat, saute chopped onion for 3-5 minutes until softened and the edges begin to turn translucent. Add crushed cloves of garlic, and optional red pepper flakes and toast together for about 30 seconds or until fragrant.

large onion, chopped

½ large onion, chopped

garlic, crushed

2 cloves garlic, crushed

red pepper flakes (optional)

1 tsp red pepper flakes (optional)

5.

Pour in crushed San Marzano tomatoes and add the Italian sausage back into the pot along with hot water.

can San Marzano tomatoes, crushed

28 oz can San Marzano tomatoes, crushed

hot water

½ cup hot water

6.

Bring to a simmer and add in the sheets of broken lasagna noodles. Fold each noodle into the tomato sauce so every noodle gets coated. Top with an additional tomato sauce. Mix everything together.

tomato sauce

8 oz tomato sauce

7.

Bring back up to a simmer and cover. Reduce the heat to medium-low. Slowly cook the pasta for 20 minutes or until the noodles are fully cooked. Stir every five minutes to make sure the noodles aren’t sticking to the pan or each other.

8.

Once the noodles are cooked, generously grate fresh parmesan cheese on top and add full fat, low-moisture cubed mozzarella. Stir so that the cheese is evenly distributed.

fresh parmesan cheese, grated

2 - 3 oz fresh parmesan cheese, grated

mozzarella cheese, cubed

8 oz mozzarella cheese, cubed

9.

Finish with finely chopped parsley, a pinch of kosher salt and freshly ground pepper.

Chicken & Fennel Pasta

INGREDIENTS

fennel bulb, thinly sliced

1 fennel bulb, thinly sliced

For the Herb & Spice Paste

For the Herb & Spice Paste

sprigs rosemary, chopped

2 sprigs rosemary, chopped

garlic, crushed

2 - 3 cloves garlic, crushed

olive oil

2 tbsp olive oil

Lemon

1 Lemon

Red pepper flakes, to taste

Red pepper flakes, to taste

For the Chicken

For the Chicken

bone in, skin on chicken thighs

4 bone in, skin on chicken thighs

Kosher salt

Kosher salt

Freshly ground pepper

Freshly ground pepper

vegetable oil

1 tbsp vegetable oil

large onion, chopped

½ large onion, chopped

dry white wine

1 cup dry white wine

chicken stock

2 cups chicken stock

whole wheat pasta

8 oz whole wheat pasta

romano cheese

2 - 3 oz romano cheese

fresh basil, chopped

handful fresh basil, chopped

Parsley, for garnish

Parsley, for garnish

TOOLS

qt skillet w/ lid

3.3 qt skillet w/ lid

mixing bowls

mixing bowls

prep bowls

prep bowls

measuring cups & spoons

measuring cups & spoons

paper towels

paper towels

metal tongs or rubber spatula

metal tongs or rubber spatula

paper towels

paper towels

oven

oven

zester

zester

chef's knife

chef's knife

cutting board

cutting board

cheese grater

cheese grater

serving spoon

serving spoon

garlic crusher

garlic crusher

whisk

whisk

oven

oven

DIRECTIONS

1.

Chop the stems off a bulb of fresh fennel, cut in half, and remove the core by placing two triangular cuts at the base of the bulb. Remove the core and slice into thin slices.

fennel bulb, thinly sliced

1 fennel bulb, thinly sliced

chef's knife

chef's knife

cutting board

cutting board

2.

For the Herb and Spice Paste

1.

Finely chop the leaves from sprigs of rosemary. Place into a small bowl with cloves of crushed garlic, lemon zest, and a sprinkle of red pepper flakes. Top that with olive oil and mix to combine. Set aside.

sprigs rosemary, chopped

2 sprigs rosemary, chopped

garlic, crushed

2 - 3 cloves garlic, crushed

olive oil

2 tbsp olive oil

Lemon

1 Lemon

Red pepper flakes, to taste

Red pepper flakes, to taste

whisk

whisk

2.

For the Chicken

1.

Rinse and pat dry bone-in, skin-on chicken thighs before seasoning with kosher salt and freshly ground pepper.

bone in, skin on chicken thighs

4 bone in, skin on chicken thighs

Kosher salt

Kosher salt

Freshly ground pepper

Freshly ground pepper

paper towels

paper towels

2.

In a cold stainless steel pan, pour in vegetable oil then place each chicken thigh into the pan. Make sure each piece is thoroughly coated in the oil.

bone in, skin on chicken thighs

4 bone in, skin on chicken thighs

vegetable oil

1 tbsp vegetable oil

qt skillet w/ lid

3.3 qt skillet w/ lid

3.

Crank the heat up to medium-high, season the other side of the chicken with kosher salt and freshly ground pepper, and let the chicken sit undisturbed for about 3-6 minutes.

Kosher salt

Kosher salt

Freshly ground pepper

Freshly ground pepper

metal tongs or rubber spatula

metal tongs or rubber spatula

4.

After 3-6 minutes, flip the chicken thighs over and cook for 1 minute on the bottom side before removing from heat and setting aside.

bone in, skin on chicken thighs

4 bone in, skin on chicken thighs

metal tongs or rubber spatula

metal tongs or rubber spatula

5.

Drain off about half of the fat from the pan and use what remains to saute chopped onion and the sliced fennel. Saute over medium heat for about 3-4 minutes until softened and slightly brown.

large onion, chopped

½ large onion, chopped

fennel bulb, thinly sliced

1 fennel bulb, thinly sliced

6.

Make a small well in the center of the pan then add in the herb and spice paste. Saute on the direct heat of the pan for about 1 minute before mixing into the surrounding vegetables.

For the Herb & Spice Paste

For the Herb & Spice Paste

7.

Saute for 1-2 minutes before deglazing with dry white wine, chicken stock and the juice of the previously zested lemon.

dry white wine

1 cup dry white wine

chicken stock

2 cups chicken stock

Lemon

1 Lemon

8.

Scrape up all the fond off the bottom of the pot and bring to a bare simmer at which point return the chicken thighs to the pot, skin side up. Make sure the skin is not submerged below the liquid.

bone in, skin on chicken thighs

4 bone in, skin on chicken thighs

metal tongs or rubber spatula

metal tongs or rubber spatula

9.

Place the pan into a preheated 350°F oven for anywhere from 35-45 minutes. Let the chicken braise until the liquid has reduced by about a third and the thighs have cooked through.

oven

oven

10.

After removing from the oven, set the thighs aside and heat braising liquid over medium-high heat on the stove. Once simmering, add in whole wheat pasta. Lower the heat to keep it at a simmer. Stir every few minutes and cook until the pasta is cooked to your desired texture.

whole wheat pasta

8 oz whole wheat pasta

11.

Add grated romano cheese and stir to combine. Add in a handful of chopped basil and stir again.

romano cheese

2 - 3 oz romano cheese

fresh basil, chopped

handful fresh basil, chopped

12.

Return the chicken thighs to the pot to warm up if they have cooled down. Once warm, garnish with some parsley before serving.

Parsley, for garnish

Parsley, for garnish

serving spoon

serving spoon

Beef Stroganoff Pasta

INGREDIENTS

pieces skirt steak (or beef of choice)

2 pieces skirt steak (or beef of choice)

pasta

8 oz pasta

Cremini mushrooms, rinsed and chopped

8 oz Cremini mushrooms, rinsed and chopped

vegetable oil

2 tbsp vegetable oil

butter

1 - 2 tbsp butter

large onion, chopped

½ large onion, chopped

paprika

2 tbsp paprika

fresh thyme

1 tbsp fresh thyme

dry white wine

1 cup dry white wine

chicken stock

2 cups chicken stock

sour cream

1 cup sour cream

Worcestershire sauce

Worcestershire sauce

Parsley, chopped, for garnish

Parsley, chopped, for garnish

Kosher salt

Kosher salt

Freshly ground pepper

Freshly ground pepper

TOOLS

qt skillet w/ lid

3.3 qt skillet w/ lid

strainer

strainer

paper towels

paper towels

chef's knife

chef's knife

cutting board

cutting board

measuring cups and spoons

measuring cups and spoons

tongs

tongs

aluminum foil

aluminum foil

mixing bowls & prep bowls

mixing bowls & prep bowls

whisk

whisk

serving spoon

serving spoon

DIRECTIONS

1.

Generously season skirt steak (any kind of steak will work) with kosher salt and freshly ground pepper. Set aside to rest at room temperature for a few minutes while preparing the mushrooms.

pieces skirt steak (or beef of choice)

2 pieces skirt steak (or beef of choice)

Kosher salt

Kosher salt

Freshly ground pepper

Freshly ground pepper

Cremini mushrooms, rinsed and chopped

8 oz Cremini mushrooms, rinsed and chopped

2.

Rinse Cremini mushrooms and pat dry with paper towels before chopping into pieces.

Cremini mushrooms, rinsed and chopped

8 oz Cremini mushrooms, rinsed and chopped

paper towels

paper towels

chef's knife

chef's knife

cutting board

cutting board

3.

Heat vegetable oil in a stainless steel pan to become smoking hot. Place the two pieces of skirt steak in and sear for 2 minutes on each side. You want your beef to be a little underdone, as it will cook more later in the recipe. Put the steak on a plate and cover with aluminum foil while preparing the pasta.

vegetable oil

2 tbsp vegetable oil

pieces skirt steak (or beef of choice)

2 pieces skirt steak (or beef of choice)

pasta

8 oz pasta

qt skillet w/ lid

3.3 qt skillet w/ lid

aluminum foil

aluminum foil

strainer

strainer

4.

Into the pot goes butter. Once melted, dump the mushrooms in and season with a pinch of kosher salt. Once the mushrooms develop some crispy brownness to the outside, lower the heat a bit and add chopped onion.

butter

1 - 2 tbsp butter

Cremini mushrooms, rinsed and chopped

8 oz Cremini mushrooms, rinsed and chopped

Kosher salt

Kosher salt

large onion, chopped

½ large onion, chopped

5.

Saute these together for 2-3 minutes until the onions are softened and the mushrooms are nicely browned. Add in paprika along with freshly picked thyme leaves.

paprika

2 tbsp paprika

fresh thyme

1 tbsp fresh thyme

6.

Saute these together over medium heat for about 30 seconds until the paprika is toasted and the thyme leaves are fragrant.

7.

Deglaze the pan with dry white wine and chicken stock and bring to a rolling simmer and add in small shaped pasta.

dry white wine

1 cup dry white wine

chicken stock

2 cups chicken stock

pasta

8 oz pasta

8.

Once the liquid has returned to a simmer, grab ½ cup of the liquid and slowly stream it into sour cream while constantly stirring. This will prevent the sour cream from breaking when added to hot pasta.

sour cream

1 cup sour cream

mixing bowls & prep bowls

mixing bowls & prep bowls

whisk

whisk

9.

By the time the pasta is done, 90% of the liquid should be absorbed. Add a few dashes of Worcestershire sauce as well as the tempered sour cream mixture. Mix together over very low heat until the sauce is nice and creamy and everything is evenly incorporated.

Worcestershire sauce

Worcestershire sauce

sour cream

1 cup sour cream

10.

Finish with finely chopped parsley, a pinch of kosher salt and freshly ground pepper.

Parsley, chopped, for garnish

Parsley, chopped, for garnish

Kosher salt

Kosher salt

Freshly ground pepper

Freshly ground pepper

11.

At this point, it is time to add the steak back in. Slice into 2-3 inch pieces going against the grain and then slice into thin slices across the grain.

pieces skirt steak (or beef of choice)

2 pieces skirt steak (or beef of choice)

chef's knife

chef's knife

cutting board

cutting board

tongs

tongs

12.

Place on top of the pasta, cover and let rest for 5-10 minutes until the beef is cooked through and ready to serve.

serving spoon

serving spoon

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