One Pot Wonder Pasta

Sharon Borovay


I used a chicken fryer pan so I wouldn't have to break the pasta while it cooked.
It turned out amazing! The starch in the pasta made the sauce creamy.

I have used this method of cooking pasta for almost everything. Add chicken or shrimp, other vegetables, a different broth, different flavorings.
It has been really fun using my imagination. And every one of them was delicious.

☆☆☆☆☆ 0 votes
10 Min
10 Min
Stove Top


12 oz
box of pasta
1 can(s)
15 ounces diced tomatoes with the liquid
1 large
sweet onion cut in julienne strips
4 clove
garlic, thinly sliced
1/2 tsp
red pepper flakes
2 tsp
dried oregano
2 sprig(s)
basil, chopped
1 Tbsp
tomato paste
4 1/2 c
vegetable broth (not low sodium)
2 Tbsp
olive oil
parmesan cheese to garnish
salt, pepper and garlic powder to taste


1Place pasta, tomatoes, onion, garlic, basil, in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil.
2Cover pot and bring to a boil. Reduce to a low simmer and keep covered. Cook for about 10 minutes, stirring every 2 minutes or so. Be sure to separate the pasta while cooking, as it can stick together easily. Cook until almost all the liquid has evaporated, or reduce as desired.
3Season to taste with salt and pepper, stirring pasta several times to distribute the liquid in the bottom of the pot. Serve garnished with Parmesan cheese.

About this Recipe

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: Italian