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ONE-POT PASTA

cook:

30 min

Picture for ONE-POT PASTA

8,525,804 views  This week on Basics, I'm showing you how to make one-pot pasta!

4 Servings

US

original

metric

INGREDIENTS

For the Skillet Lasagna

For the Skillet Lasagna

lasagna noodles, broken into bite size pieces

10 lasagna noodles, broken into bite size pieces

olive oil

1 tbsp olive oil

mild or spicy italian sausage, casings removed

1 lb mild or spicy italian sausage, casings removed

large onion, chopped

0.5 large onion, chopped

garlic, crushed

2 cloves garlic, crushed

red pepper flakes (optional)

1 tsp red pepper flakes (optional)

can san marzano tomatoes, crushed

28 oz can san marzano tomatoes, crushed

hot water

½ cup hot water

tomato sauce

8 oz tomato sauce

fresh parmesan cheese, grated

2 - 3 oz fresh parmesan cheese, grated

mozzarella cheese, cubed

8 oz mozzarella cheese, cubed

Ricotta cheese, to taste

Ricotta cheese, to taste

Fresh basil, chopped

Fresh basil, chopped

For the Chicken & Fennel Pasta

For the Chicken & Fennel Pasta

fennel bulb, thinly sliced

1 fennel bulb, thinly sliced

sprigs rosemary, chopped

2 sprigs rosemary, chopped

garlic, crushed

2 - 3 cloves garlic, crushed

olive oil

2 tbsp olive oil

Lemon

1 Lemon

Red pepper flakes, to taste

Red pepper flakes, to taste

bone in, skin on chicken thighs

4 bone in, skin on chicken thighs

Kosher salt

Kosher salt

Freshly ground pepper

Freshly ground pepper

vegetable oil

1 tbsp vegetable oil

large onion, chopped

0.5 large onion, chopped

dry white wine

1 cup dry white wine

chicken stock

2 cups chicken stock

whole wheat pasta

8 oz whole wheat pasta

romano cheese

2 - 3 oz romano cheese

fresh basil, chopped

handful fresh basil, chopped

Parsley, for garnish

Parsley, for garnish

For the Beef Stroganoff Pasta

For the Beef Stroganoff Pasta

pieces skirt steak (or beef of choice)

2 pieces skirt steak (or beef of choice)

pasta

8 oz pasta

cremini mushrooms, rinsed and chopped

8 oz cremini mushrooms, rinsed and chopped

vegetable oil

2 tbsp vegetable oil

butter

1 - 2 tbsp butter

large onion, chopped

0.5 large onion, chopped

paprika

2 tbsp paprika

fresh thyme

1 tbsp fresh thyme

dry white wine

1 cup dry white wine

chicken stock

2 cups chicken stock

sour cream

1 cup sour cream

Worcestershire sauce

Worcestershire sauce

Parsley, chopped, for garnish

Parsley, chopped, for garnish

Kosher salt

Kosher salt

Freshly ground pepper

Freshly ground pepper

DIRECTIONS

1.

For the Skillet Lasagna

1.

Start by breaking sheets of lasagna strips into bite-size pieces.

lasagna noodles, broken into bite size pieces

10 lasagna noodles, broken into bite size pieces

2.

In a skillet, heat olive oil over medium-high heat until shimmering and add mild or spicy Italian sausage (with the casing removed). Brown the meat and mash-up until every piece have a nice color and the centers are slightly pink.

olive oil

1 tbsp olive oil

mild or spicy italian sausage, casings removed

1 lb mild or spicy italian sausage, casings removed

3.

Remove the sausage from the pan and allow it to drain on a paper towel-lined plate.

4.

Then using the leftover sausage fat, saute chopped onion for 3-5 minutes until softened and the edges begin to turn translucent. Add crushed cloves of garlic, and optional red pepper flakes and toast together for about 30 seconds or until fragrant.

large onion, chopped

0.5 large onion, chopped

garlic, crushed

2 cloves garlic, crushed

red pepper flakes (optional)

1 tsp red pepper flakes (optional)

5.

Pour in crushed San Marzano tomatoes and add the Italian sausage back into the pot along with hot water.

can san marzano tomatoes, crushed

28 oz can san marzano tomatoes, crushed

hot water

½ cup hot water

6.

Bring to a simmer and add in the sheets of broken lasagna noodles. Fold each noodle into the tomato sauce so every noodle gets coated. Top with an additional tomato sauce. Mix everything together.

tomato sauce

8 oz tomato sauce

7.

Bring back up to a simmer and cover. Reduce the heat to medium-low. Slowly cook the pasta for 20 minutes or until the noodles are fully cooked. Stir every five minutes to make sure the noodles aren’t sticking to the pan or each other.

8.

Once the noodles are cooked, generously grate fresh parmesan cheese on top and add full fat, low-moisture cubed mozzarella. Stir so that the cheese is evenly distributed.

fresh parmesan cheese, grated

2 - 3 oz fresh parmesan cheese, grated

mozzarella cheese, cubed

8 oz mozzarella cheese, cubed

9.

After everything is mixed together and evenly spread out, dot the surface of the pasta with mounds of ricotta cheese.

Ricotta cheese, to taste

Ricotta cheese, to taste

10.

Remove the pan from the heat, cover, and let the heat of the pasta melt the cheese until ready to serve. Once it’s finished, garnish with finely chopped basil.

Fresh basil, chopped

Fresh basil, chopped

11.

For the Chicken & Fennel Pasta

1.

Chop the stems off a bulb of fresh fennel, cut in half, and remove the core by placing two triangular cuts at the base of the bulb. Remove the core and slice into thin slices.

fennel bulb, thinly sliced

1 fennel bulb, thinly sliced

2.

Finely chop the leaves from sprigs of rosemary. Place into a small bowl with cloves of crushed garlic, lemon zest, and a sprinkle of red pepper flakes. Top that with olive oil and mix to combine. Set aside.

sprigs rosemary, chopped

2 sprigs rosemary, chopped

garlic, crushed

2 - 3 cloves garlic, crushed

Lemon

1 Lemon

olive oil

2 tbsp olive oil

Red pepper flakes, to taste

Red pepper flakes, to taste

3.

Rinse and pat dry bone-in, skin-on chicken thighs before seasoning with kosher salt and freshly ground pepper.

bone in, skin on chicken thighs

4 bone in, skin on chicken thighs

Kosher salt

Kosher salt

Freshly ground pepper

Freshly ground pepper

4.

In a cold stainless steel pan, pour in vegetable oil then place each chicken thigh into the pan. Make sure each piece is thoroughly coated in the oil.

vegetable oil

1 tbsp vegetable oil

5.

Crank the heat up to medium-high, season the other side of the chicken with kosher salt and freshly ground pepper, and let the chicken sit undisturbed for about 3-6 minutes.

Kosher salt

Kosher salt

Freshly ground pepper

Freshly ground pepper

6.

After 3-6 minutes, flip the chicken thighs over and cook for 1 minute on the bottom side before removing from heat and setting aside.

7.

Drain off about half of the fat from the pan and use what remains to saute chopped onion and the sliced fennel. Saute over medium heat for about 3-4 minutes until softened and slightly brown.

large onion, chopped

0.5 large onion, chopped

8.

Make a small well in the center of the pan then add in the herb and spice paste. Saute on the direct heat of the pan for about 1 minute before mixing into the surrounding vegetables.

9.

Saute for 1-2 minutes before deglazing with dry white wine, chicken stock and the juice of the previously zested lemon.

dry white wine

1 cup dry white wine

chicken stock

2 cups chicken stock

10.

Scrape up all the fond off the bottom of the pot and bring to a bare simmer at which point return the chicken thighs to the pot, skin side up. Make sure the skin is not submerged below the liquid.

11.

Place the pan into a preheated 350°F oven for anywhere from 35-45 minutes. Let the chicken braise until the liquid has reduced by about a third and the thighs have cooked through.

12.

After removing from the oven, set the thighs aside and heat braising liquid over medium-high heat on the stove. Once simmering, add in whole wheat pasta. Lower the heat to keep it at a simmer. Stir every few minutes and cook until the pasta is cooked to your desired texture.

whole wheat pasta

8 oz whole wheat pasta

13.

Add grated romano cheese and stir to combine. Add in a handful of chopped basil and stir again.

romano cheese

2 - 3 oz romano cheese

fresh basil, chopped

handful fresh basil, chopped

14.

Return the chicken thighs to the pot to warm up if they have cooled down. Once warm, garnish with some parsley before serving.

Parsley, for garnish

Parsley, for garnish

15.

For the Beef Stroganoff Pasta

1.

Generously season skirt steak (any kind of steak will work) with kosher salt and freshly ground pepper. Set aside to rest at room temperature for a few minutes while preparing the mushrooms.

pieces skirt steak (or beef of choice)

2 pieces skirt steak (or beef of choice)

Kosher salt

Kosher salt

Freshly ground pepper

Freshly ground pepper

2.

Rinse cremini mushrooms and pat dry with paper towels before chopping into pieces.

cremini mushrooms, rinsed and chopped

8 oz cremini mushrooms, rinsed and chopped

3.

Heat vegetable oil in a stainless steel pan to become smoking hot. Place the two pieces of skirt steak in and sear for 2 minutes on each side. You want your beef to be a little underdone, as it will cook more later in the recipe. Put the steak on a plate and cover with aluminum foil while preparing the pasta.

vegetable oil

2 tbsp vegetable oil

4.

Into the pot goes butter. Once melted, dump the mushrooms in and season with a pinch of kosher salt. Once the mushrooms develop some crispy brownness to the outside, lower the heat a bit and add chopped onion.

butter

1 - 2 tbsp butter

cremini mushrooms, rinsed and chopped

8 oz cremini mushrooms, rinsed and chopped

Kosher salt

Kosher salt

large onion, chopped

0.5 large onion, chopped

5.

Saute these together for 2-3 minutes until the onions are softened and the mushrooms are nicely browned. Add in paprika along with freshly picked thyme leaves.

paprika

2 tbsp paprika

fresh thyme

1 tbsp fresh thyme

6.

Saute these together over medium heat for about 30 seconds until the paprika is toasted and the thyme leaves are fragrant.

7.

Deglaze the pan with dry white wine and chicken stock and bring to a rolling simmer and add in small shaped pasta.

dry white wine

1 cup dry white wine

chicken stock

2 cups chicken stock

pasta

8 oz pasta

8.

Once the liquid has returned to a simmer, grab ½ cup of the liquid and slowly stream it into sour cream while constantly stirring. This will prevent the sour cream from breaking when added to hot pasta.

sour cream

1 cup sour cream

9.

By the time the pasta is done, 90% of the liquid should be absorbed. Add a few dashes of Worcestershire sauce as well as the tempered sour cream mixture. Mix together over very low heat until the sauce is nice and creamy and everything is evenly incorporated.

Worcestershire sauce

Worcestershire sauce

10.

Finish with finely chopped parsley, a pinch of kosher salt and freshly ground pepper.

Parsley, chopped, for garnish

Parsley, chopped, for garnish

Kosher salt

Kosher salt

Freshly ground pepper

Freshly ground pepper

11.

At this point, it is time to add the steak back in. Slice into 2-3 inch pieces going against the grain and then slice into thin slices across the grain.

12.

Place on top of the pasta, cover and let rest for 5-10 minutes until the beef is cooked through and ready to serve.

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