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No-Brainer One-Pot Spaghetti (Because: Monday.)

One Pot Creamy Spaghetti
When Mondays meet “What the heck do I make for dinner?” this foolproof one-pot pasta is just what you need.
By Stephanie Nero
One Pot Creamy Spaghetti

It’s no secret that I love a good one-pot dinner, and that includes this amazing creamy pasta dish. Why do I think you’ll love it? First, it makes enough spaghetti to feed a family of six. Second, it’s ridiculously fast—as in, it goes from pasta box to pasta plate in just half an hour. And finally, it’s almost more of a template than a recipe, because you can customize it a million ways to suit your taste.

Here's how I make it my own:


  • I use a half and half mixture of hot and mild Italian sausage to give it a little kick. (If your grocery doesn’t have bulk sausage, you can always buy links and remove the meat from the casing.)
  • I’m half Italian, so there’s no such thing as too much garlic for me! Instead of a 28-oz. can of Muir Glen crushed tomatoes and basil, I’ll sometimes use two 14.5-oz. cans of diced tomatoes with garlic and onion.
  • To keep the pasta creamy but a little less rich, I’ll sometimes use half and half instead of the whipping cream called for in this recipe.
  • You can substitute any type of pasta for this recipe, but short noodles or shapes work best. If you’ve got shells, rotini or macaroni, use ‘em!

This dinner is so easy (and delicious) you’ll want to have spaghetti for dinner every night. I think your family will love it!



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