So here is an easy one pan/pot pasta recipe. If you don’t already know, I don’t like creating a huge messy for myself to clean up because I am lazy. Thus I have created an easy to follow 1 pan pasta recipe. It’s also fairly healthy with substitutes. So let me give you the details…
The Details – Pasta Recipe
First off, it takes about 15-20 minutes for prep. Now I’m slow at prep because I have a dull knife and poor knife skills, so it might take less time for those who are more adept in the kitchen than me. Secondly, cook time can take 30-45 minutes, depending on how you like your sauce. If you like it slightly thicker, or not as runny, just keep it the stove for longer. Otherwise, it’s about 30 minutes. Lastly, this recipe serves 4! I just cook with leftovers in mind. Now onto the ingredients!
The Ingredients
- 1 lb ground sausage (I like italian sausage, but you can use any kind you like)
- 1/2 yellow onion, diced (I prefer yellow since it’s not as strong as a white, but you can use white)
- 1 pint cherry tomatoes, halved (so cut them in half, either way is fine)
- 1 large broccoli floret, chopped into chunks that can fit in your mouth (so chopped)
- 1/2 cup basil, chopped
- 1 tsp salt
- 1 tsp pepper
- 1 jar of 24 oz marinara sauce (I like RAO’s homemade sauce, but you can use your favorite)
- 1/2 lb of spaghetti, or half the box of 1 lb spaghetti (I prefer thick spaghetti, but you can use angel hair or regular spaghetti)
- 1/4 cup heavy whipping cream (not in fluid oz) (note: if you want to be healthier, skip the cream and just use 1 cup of milk, you know 1/4 +3/4 = 1)
- 3/4 cup milk (not in fluid oz, use your regular measuring cups for this one and the one above)
Directions
Before you start cooking let me tell you the stuff you’ll need. One pot to cook the pasta, and one large deep pan with a lid. I know I said 1 pan/pot recipe, but it is 1 pan and 1 pot. Now that we got that out of the way, lets move on.
Lets start with the large pan. Don’t start on your spaghetti yet. Unpleasant things happen when you leave the spaghetti for too long. So don’t do it. Heat the pan on medium high heat and put in 1 tablespoon of olive oil. Once the oil is ready (you can tell the oil is ready when it pops after flicking some water on it) put in your ground sausage. Break it up into small bite sized pieces, or smaller, if you have a preference. Once the meat is mostly brown, toss in your chopped onion.
At this time, you can start by boiling water for the spaghetti. Then once your onion starts to turn transparent, toss in the broccoli. Cover for about 3-4 minutes. The water should be boiling now so throw in your spaghetti and follow directions according to the box minus 1 minute of cooking time. Go back to your pan. 3-4 minutes should have passed now so remove the cover and put in your tomatoes, salt, and pepper. And if you haven’t been stirring, you should have been stirring. At least occasionally.
After about 2 minutes of mixing everything put in the marinara, cream, and milk. Stir well until everything is incorporated. Your spaghetti should be done by now so drain off most of the water. You know those cooking spoon utensils? Scoop out about 1-2 spoonfuls of that starchy pasta water into your pan. The rest of the water can be drained. If your spaghetti isn’t done yet, then cover your pan until your spaghetti is done.
Stir your pan again until everything is mixed well. Then cover again for another 3-4 minutes. This is to make sure the broccoli is nice and tender. Put in your basil, stir, then put in your spaghetti and continue to mix well until your spaghetti is covered in sauce. Cover again for about five minutes, stir when about halfway. Uncover the pan. Stir every couple of minutes until you reach your desired sauce thickness. And done.
If you like, feel free to top with parmesan cheese. Or if you’re bold, you can stir in parmesan cheese at the last step to make a thicker sauce. Hope you enjoy this easy pasta recipe!
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