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This video showcases three delicious and easy one-pot pasta recipes perfect for weeknight meals. It includes a hearty Skillet Lasagna, a lighter Chicken & Fennel Pasta, and a rich and creamy Beef Stroganoff Pasta, all designed for simple cooking and minimal cleanup.
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【Skillet Lasagna】Brown sausage, then sauté onions and garlic. Add tomatoes, water, sausage, and broken lasagna noodles. Simmer covered for 20 mins. Stir in cheeses, top with ricotta and basil. → 【Chicken & Fennel Pasta】Sear seasoned chicken thighs until skin is crisp, then set aside. Sauté fennel and onions, add herb paste, then deglaze with wine and add stock. Return chicken and bake for 35-45 mins. Cook pasta in the remaining sauce, finish with cheese and basil, and serve with chicken. → 【Beef Stroganoff Pasta】Sear steak and set aside to rest. Sauté mushrooms until brown, add onions, then paprika and thyme. Deglaze with wine and add stock. Cook pasta in the sauce. Stir in tempered sour cream, Worcestershire, and parsley. Top with sliced steak.
【Skillet Lasagna】Brown sausage, then sauté onions and garlic. Add tomatoes, water, sausage, and broken lasagna noodles. Simmer covered for 20 mins. Stir in cheeses, top with ricotta and basil. → 【Chicken & Fennel Pasta】Sear seasoned chicken thighs until skin is crisp, then set aside. Sauté fennel and onions, add herb paste, then deglaze with wine and add stock. Return chicken and bake for 35-45 mins. Cook pasta in the remaining sauce, finish with cheese and basil, and serve with chicken. → 【Beef Stroganoff Pasta】Sear steak and set aside to rest. Sauté mushrooms until brown, add onions, then paprika and thyme. Deglaze with wine and add stock. Cook pasta in the sauce. Stir in tempered sour cream, Worcestershire, and parsley. Top with sliced steak.
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One-pot pasta recipes save time on cleanup by cooking the pasta directly in the sauce.
Cooking pasta in the sauce allows it to absorb all the flavors of the dish and its starches help thicken the sauce naturally.
For recipes with seared meat like chicken or steak, cook the meat first to build a flavorful fond (browned bits) at the bottom of the pan, which will be incorporated into the sauce.
When adding dairy like sour cream, temper it first by slowly whisking in some hot liquid to prevent it from curdling in the hot pan.
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