These 5-Ingredient One-Pot Pastas Practically Make Themselves

Using broth — either chicken, beef or vegetable — instead of water during the pasta-cooking process adds depth of flavor to the sauce formed in the pan. Each of the five recipes below starts with a 32-ounce box (4 cups) of broth. To make any type of one-pot pasta, you’ll add a minimum of 4 1/2 cups liquid (in this case, the whole carton of broth, plus some extra liquid) to the pot, along with 12 ounces of dry pasta. As it cooks, the pasta absorbs the broth while creating a silky, creamy sauce in the process. 

The majority of these recipes take 20 minutes or less to prepare and are mostly hands-off, save for occasional stirring. What’s more, each of them requires only five major ingredients (not including basics like salt, pepper, and olive oil). From a French onion soup-inspired pasta to a protein-packed sausage dinner to the most foolproof recipe for Cacio e Pepe, there’s something here for everyone.

More one-pot pastas you’ll love: These Magical One-Pot Pastas Only Need 5 Ingredients and a Glance

• The pasta: Each recipe calls for 12 ounces dried pasta, which will serve 4 people. Avoid gluten-free pasta, which doesn’t release the requisite starch this method relies on.
• The broth: These recipes are all made with store-bought broth, which has a higher salt content than water — so you’ll want to wait and season to taste at the end of the cooking process rather than adding salt at the beginning. Feel free to use homemade chicken, beef or vegetable broth, or even water instead — just taste and adjust the seasoning as necessary.
• The method: The veggies and herbs vary within each recipe, but the basic formula remains the same: You’ll combine 12 ounces dry pasta and at least 4 1/2 cups liquid (such as broth, water, red wine, or a combination) in a pot; bring to a boil; and cook until the pasta is al dente and the liquid has nearly evaporated. If you prefer a thicker sauce, let the pasta sit for 10 minutes before serving.
• The pot: All of these recipes are made using a Le Creuset 3.5-quart pan. Any shallow straight-sided skillet will work — just avoid a deep skillet or stockpot, which can prevent the water from evaporating and result in overcooked pasta.

Heat 2 tablespoons olive oil in a large pot over medium-high heat until shimmering. Add 12 ounces sliced wild mushrooms and cook until browned, about 4 minutes. Add 3 minced garlic cloves, 12 ounces dried linguine, 4 cups chicken broth, and 3/4 cup heavy cream. Bring to boil and cook uncovered, stirring occasionally, until the liquid is absorbed and pasta is fully cooked, about 12 minutes. Taste and season with salt and pepper as needed, and serve with grated Parmesan cheese, if desired.

Get the recipe: Creamy Wild Mushroom One-Pot Pasta 

Bring 12 ounces dried spaghetti, 4 cups chicken broth, 1/2 cup water, and 1 Parmesan cheese rind if desired to a boil over high heat in a large pot. Cook, stirring occasionally, until the pasta has absorbed all but about 2/3 cup liquid, about 9 minutes. Add 3/4 cup grated Pecorino-Romano cheese and 2 teaspoons coarsely ground black pepper, and cook, stirring constantly, until the noodles are coated with sauce, about 2 minutes. Discard the Parmesan rind and serve with more Pecorino if desired.

Get the recipe: One-Pot Cacio e Pepe 

Heat 3 tablespoons olive oil in large pot over high heat until shimmering. Add 1 1/2 pounds thinly sliced yellow onions and cook until brown and caramelized, about 15 minutes. Add 12 ounce dried orecchiette, 4 cups reduced-sodium beef broth, 2/3 cup water, and 1/3 cup ruby port. Cook until the pasta is tender and the liquid is absorbed, about 12 minutes. Turn off the heat and stir in 2 ounces grated Gruyère cheese (about 3/4 cup). Taste and season with kosher salt and black pepper as needed.

Get the recipe: French Onion Soup One-Pot Pasta

Place 12 ounces dried penne, 4 cups vegetable broth, 1 cup canned pumpkin purée, and 1 cup water in a large pot. Bring to a boil over high heat and cook, stirring frequently, until the liquid is almost completely evaporated, about 11 minutes. Stir in 1/4 cup mascarpone cheese, 2 teaspoons finely chopped fresh rosemary leaves, and 1/4 teaspoon black pepper. Cook until the pasta is tender and coated with a silky sauce, about 2 minutes more. Serve topped with grated Parmesan cheese, if desired.

Get the recipe: One-Pot Creamy Pumpkin Pasta

Heat 2 tablespoons olive oil in a large pot over high heat until shimmering. Add 8 ounces uncooked Italian sausage (casings removed) and cook, breaking up the meat with a wooden spoon, until browned, about 3 minutes. Add 12 ounces dried farfalle, 1 cup cooked lentils, 4 cups chicken broth, 1/2 cup dry red wine, and 1/2 cup water. Bring to a boil and cook until the pasta is tender and the liquid is absorbed, about 14 minutes. Taste and season with kosher salt and freshly ground black pepper as needed. Serve topped with grated Parmesan cheese, if desired.

Get the recipe: Sausage and Lentil One-Pot Pasta

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