Easy, creamy, and very cheap, this one-pot pasta simmers the pasta in a rich creamy tomato sauce. Perfect 30-minute meal.
Flavor: This recipe comes with a fresh, tangy tomato sauce that is a little richer from cream. Skill Level: A simple one-pot meal, perfect for chefs of all levels. Cooking Time: Cooking Time varies in a few minutes based on the size of the pot. Note that the sauce becomes thicker standing from the starch in the pasta. Preparation note: If you change pasta, you may need more or less cooking time. Yield: This recipe serves 4 as meals and 8 as side dishes. If you have any leftovers, reheat beautifully for lunch.
Ingredient Tips for One Pot Pasta
Pasta: Use rotini as the ridge holds the sauce. Other great options for noodles are penne, bowtie, ringin, fusiri, cavatappi, or medium shell. Cooking time and liquid as needed. Tomatoes: Crushed tomatoes have the fresh flavor of tarts. You can replace it with a pasta sauce, but this is a bit sweet. Cream: Make sure you use heavy cream to avoid bundling it in tomatoes. Seasonings: hints of garlic, Italian seasonings, and red chili flakes will give your sauce a flavour. If you want to add fresh herbs like basil, add them just before serving. Cheese: Parmesan adds a sharp, nutty flavor, but you can also top it with mozzarella cheese for a creamy melt.
Variations
Fry onion, broccoli florets, mushrooms, spinach, zucchini and sliced carrots in step 1 and prepare a healthy, filled dish. Add fresh basil leaves, oregano, or rosemary.
beef! Add chopped chicken, Italian sausages, or ground beef to stretch this dish even more.
Remaining pasta?
Store remaining one-pot pasta in a covered container inside the fridge for up to 4 days. To loosen the sauce, reheat the microwave or valley section, mixing it with the small milk. Thawed pasta tends to be mushy, so I don’t recommend freezing for this recipe, but this dish is super easy and fresh!
The perfect pasta recipe
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1 pot rotini pasta
This one pot pasta recipe Rotini is cooked in creamy tomato sauce for the perfect meal.
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Heat the oil in a large frying pan over medium heat. If you use, add garlic, Italian seasonings and red chili flakes. Cook until fragrant for about 30 seconds.
Stir in the uncooked pasta, 2½ cups of soup, crushed tomatoes, cream and salt.
Bring to a boil over medium heat. Simmer until simmered, then cook covered until pasta is cooked, and add another 14-18 minutes of soup if necessary.
Remove from heat and stir in the Parmesan cheese. Allow to rest for 5 minutes before serving.
Sprinkle with fresh herbs and additional Parmesan cheese if necessary.
calorie: 463 | carbohydrates: 53g | protein: 14g | fat: twenty threeg | Saturated fat: 12g | Polyunsaturated fat: 2g | January Saturated Fat: 7g | cholesterol: 58mg | sodium: 1228mg | potassium: 507mg | fiber: 4g | sugar: 8g | Vitamin A: 930iu | Vitamin C: 10mg | calcium: 167mg | iron: 2mg
The nutritional information provided is a quote and will vary based on the cooking method and the brand of ingredients used.
course Chicken, dinner, main course, pasta
cooking Americans© spendwithpennies.com. Content and photos are copyrighted. Sharing this recipe is encouraged and highly appreciated. Copying or pasting the complete recipe on social media is strictly prohibited. Check out my photo usage policy here.
(TagStoTRASSLATE) Soup (T) Cheese (T) Crushed tomato (T) Garlic (T) Heavy cream (T) Parmesan cheese (T) Rotini
