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One-pot pasta means easy cleanup on busy weeknights

America's Test Kitchen on

This recipe uses just one pot to cook the pasta and the sauce together; no draining a separate pot of boiling water required! This is possible not through magic, but through the precise measurement of the liquid needed to cook your pasta.

There is just enough broth for the pasta to absorb and become tender, plus a little extra to create the sauce. And that sauce takes shape when you stir the pasta — hard! — after it finishes cooking. The pasta releases starch as it cooks, helping the liquid thicken into a creamy (creamless!) sauce.

One-Pot Shells with Peas and Sausage

Serves 2 to 4

Recipe note: If you can’t find ground sweet Italian sausage, you can use 1 pound of sausage links; use kitchen shears to cut open the casings lengthwise and peel off and discard casings before adding to the pot in step 1.

1 pound ground sweet Italian sausage

 

1 small onion, peeled and chopped fine

3/4 teaspoon salt

1/4 teaspoon pepper

1/8 to 1/4 teaspoon red pepper flakes (optional)

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