The Easiest One Pot Pasta Ever (3 Ways)
Directions
- 1Add 12 ounces of linguine directly in a dry cold pan.
- 2Add 6 ounces of cherry tomatoes, 1 yellow onion thinly sliced, 4 cloves of garlic thinly sliced, half a teaspoon of red pepper flakes, 3 tablespoons of extra virgin olive oil and finally 4 and a half cups of water.
- 3Season gently with salt and bring to a boil over medium high.
- 4Cook that for 9 minutes, turning the pasta with tongs as needed, until the pasta is al dente and the water is nearly evaporated.
- 5Stir in four sprigs of basil, torn.
- 6Garnish with some fresh basil, fresh grated parmesan reggiano, fresh cracked black pepper and maybe a touch of extra virgin olive oil.
- 7Cut two boneless skinless chicken breasts into thin sheets, around a quarter inch thick or maybe even thinner.
- 8Season your chicken to taste with salt and pepper.
- 9Heat a large deep walled saute pan or skillet over medium high, add just enough high heat cooking oil to coat the bottom of the pan.
- 10Sear your chicken in batches to avoid overcrowding in the pan for about two minutes, flip and sear for another two to three minutes or until decently browned and just cooked through.
- 11Once the chicken is done, reduce the heat to medium and add 3 tablespoons of unsalted butter.
- 12Add 1 medium shallot finely chopped, 4 cloves of garlic finely chopped and 1 large tomato diced.
- 13Season lightly with salt and saute just until it begins to soften and release some fragrance.
- 14Add in 2 teaspoons of your favorite Cajun seasoning.
- 15Saute until fragrant about 30 seconds. Add 8 ounces of rigatoni.
- 16Give a little toss and add 1 and a half cups of water.
- 17Turn the heat up to medium high, bring to a boil, reduce the heat to medium, cover with a lid and allow to cook for 5 minutes.
- 18Remove the lid, add in 2 cups of heavy cream, bring to a boil over medium high, then reduce the heat to low, just sort of a simmer and let that simmer for 5 to 8 more minutes or until reduced and the pasta is cooked al dente.
- 19Cut your chicken into cubes, add that back, along with 2 and a half teaspoons of lemon juice.
- 20Stir that all together, finally stir in a quarter cup of parmesan reggiano, stir and heat that over medium low until the parmesan melts and emulsifies into the sauce.
- 21Cut the heat and serve with freshly grated parmesan on top and maybe a little bit of finely chopped fresh parsley.
- 22Start off with a pot of water set over medium high, salt that water generously and bring to a boil.
- 23In a cold large skillet add 5 ounces of guanciale diced into quarter inch cubes.
- 24Heat over medium low, stirring often until you get evenly browned crispy.
- 25Add in two cloves of thinly sliced garlic, saute for two to three minutes or until fragrant.
- 26Strain off half the fat, cut the heat, then once your water is boiling, add 12 ounces of spaghetti.
- 27Boil according to package directions or until al dente, about 8 to 10 minutes.
- 28In a bowl combine 1 and a half cups of freshly grated pecorino cheese and half a cup of freshly grated parmesan reggiano.
- 29Add in four egg yolks, mixed together, till you get a paste.
- 30Using tongs transfer your spaghetti to the guanciale pan, adding your egg yolk mixture.
- 31Toss constantly using the pasta water to loosen, to get that paste to melt and emulsify into a beautiful luxurious sauce.
- 32Place into a nice shallow bowl, top with some extra freshly grated parmesan reggiano on top and enjoy.
Ingredients
- 12 ounces linguine
- 6 ounces cherry tomatoes
- 1 yellow onion
- 4 cloves garlic
- 0.5 teaspoon red pepper flakes
- 3 tablespoons extra virgin olive oil
- 4.5 cups water
- 1 pinch salt
- 4 sprigs basil
- 1 cup fresh grated parmesan reggiano
- 1 pinch fresh cracked black pepper
- 2 boneless skinless chicken breasts
- 1 tablespoon cooking oil
- 3 tablespoons unsalted butter
- 1 medium shallot
- 1 large tomato
- 2 teaspoons cajun seasoning
- 8 ounces rigatoni
- 2 cups heavy cream
- 2.5 teaspoons lemon juice
- 1 pinch fresh chopped parsley
- 12 ounces spaghetti
- 5 ounces guanciale
- 1.5 cups pecorino cheese
- 0.5 cup parmesan reggiano
- 4 egg yolks
Equipment
medium saute pan or large deep panknifetongslarge deep walled saute pan or skillet
Tips
- al dente
- don't overcook the chicken
- toss constantly using pasta water to loosen
- don't turn the pan on, you will end up with scrambled eggs
Related recipes
Pâtes de courgette au pesto de courgette
Italian · Sauce & Condiment
Spinach Pesto
Italian · Sauce & Condiment
Nonna's Italian Lemon Dressing
Italian · Sauce & Condiment
Salsa Borracha Pasta
Italian · Sauce & Condiment
Tikvice na mlijeku
Italian · Sauce & Condiment
Malloreddus alla campidanese
Italian · Sauce & Condiment
Crispy Zucchini Rings With Creamy Zucchini Dip
Italian · Sauce & Condiment
Homemade Alfredo Sauce Mix
Italian · Sauce & Condiment
Nidos de patata
Italian · Sauce & Condiment
Creamy Garlic Pizza Dip
Italian · Sauce & Condiment
Skillet Express Lasagna
Italian · Sauce & Condiment
Rao's Copycat Roasted Garlic Alfredo
Italian · Sauce & Condiment1h