6 Easy One-pot Pasta Recipes That Save Time and Deliver Big Flavor

In a large pot, add spaghetti, broth, water, garlic, olive oil, lemon zest, red pepper flakes, and a pinch of salt. Bring to a boil over medium-high heat.

Reduce to a lively simmer and cook, stirring often, until pasta is al dente and liquid reduces to a glossy sauce, about 8–10 minutes.

Stir in heavy cream, Parmesan, and lemon juice. Cook 1–2 minutes until creamy. Season with salt and pepper.

Finish with parsley and extra Parmesan.

12 oz penne

1 (28 oz) can crushed tomatoes

2 cups vegetable broth

1 cup cherry tomatoes, halved

1 small onion, thinly sliced

3 cloves garlic, minced

1/2 cup fresh basil, torn

2 tbsp olive oil

1 tsp sugar (optional, to balance acidity)

1/2 tsp dried oregano

Salt and black pepper, to taste

1/3 cup grated Parmesan (optional)

Add penne, crushed tomatoes, broth, cherry tomatoes, onion, garlic, olive oil, oregano, sugar, and a good pinch of salt to a large pot. Stir and bring to a boil.

Simmer, stirring often, until pasta is tender and sauce thickens, 12–14 minutes.

Stir in basil and Parmesan. Adjust salt and pepper.

1 1/2 cups orzo

10 oz cremini or mixed mushrooms, sliced

3 tbsp butter

1 tbsp olive oil

1/2 cup dry white wine (optional; sub more broth)

3 1/2 cups vegetable or chicken broth, warmed

1/3 cup grated Parmesan

2 tbsp chopped parsley or chives

Heat olive oil and 1 tbsp butter in a pot over medium-high. Sauté mushrooms with a pinch of salt until browned, 5–6 minutes.

Add garlic and orzo; toast 1 minute until fragrant.

Pour in wine and reduce by half, 1–2 minutes. Add broth and bring to a simmer.

Cook, stirring often, until orzo is tender and creamy, 9–11 minutes. Add a splash of water if too thick.

Stir in remaining butter, Parmesan, herbs, and season to taste.

12 oz orecchiette

8 oz Italian sausage, casings removed

1 bunch broccoli rabe (or broccolini), chopped

3 cloves garlic, sliced

1/2 tsp red pepper flakes (more to taste)

3 1/2 cups chicken broth

1 cup water

1/3 cup grated Pecorino Romano or Parmesan

1 lemon, for finishing (optional)

Brown sausage in olive oil over medium heat, breaking it up, 4–5 minutes. Add garlic and red pepper flakes; cook 30 seconds.

Add orecchiette, broth, and water. Bring to a boil, then simmer 7 minutes.

Stir in broccoli rabe; cook 4–5 minutes until pasta is al dente and greens are tender.

Remove from heat; stir in cheese. Season with salt, pepper, and a squeeze of lemon.

12 oz rotini

1 lb boneless, skinless chicken thighs, cut into bite-size pieces

2 cups chicken broth

1 cup milk or half-and-half

1/2 cup prepared basil pesto

1/2 cup frozen peas

Juice of 1/2 lemon

Season chicken with salt and pepper. Sear in olive oil over medium-high until lightly browned, 3–4 minutes.

Add rotini, broth, and milk. Bring to a boil; reduce to a simmer and cook, stirring occasionally, 9–11 minutes.

Stir in pesto and peas; cook 2 minutes more until thick and creamy.

Remove from heat; add Parmesan and lemon juice. Adjust seasoning.

12 oz linguine

12 oz raw shrimp, peeled and deveined

1 cup corn kernels (fresh or frozen)

3 1/2 cups vegetable or seafood broth

1 chipotle pepper in adobo, minced, plus 1 tsp adobo sauce

Zest and juice of 1 lime

1/4 cup chopped cilantro

In a pot, heat olive oil over medium. Add garlic and chipotle; cook 30 seconds until fragrant.

Add linguine, broth, and corn. Bring to a boil; simmer 8–9 minutes, stirring often.

Add shrimp; cook 3–4 minutes until pink and just cooked.

Stir in lime zest and juice, cilantro, and season with salt and pepper.

Use just enough liquid so starches create a silky sauce.

Stir often to prevent sticking and encourage even cooking.

Taste and tweak: a squeeze of lemon, a knob of butter, or extra cheese can transform the dish.