Tag: One-Pot Pasta

One-Pot Penne alla Vodka

bowl of penne alla vodka pasta with garnish

bowl of penne pasta with garnishbowl of penne alla vodka pasta with garnishOne-pot pasta dishes are so quick and easy to make and it saves even more time without the second pan and the colander to wash. Here’s my version of One-Pot Penne alla Vodka.

There doesn’t seem to be a curated history for Penne alla Vodka. In researching this dish, I found conflicting stories on Wikipedia. Frankly, I think the version that the dish was created to increase sales of vodka seems plausible.

I use red pepper flakes to give the penne alla vodka a little heat and I like to use pancetta for flavor and texture. Some recipes call for peas, which is great for both taste and eye appeal, but husband doesn’t eat them, unfortunately.

The sauce is tomato-based, built on the fat of the sautéed pancetta and some shallots and a little garlic. This is not a dish dominated by any one flavor in my opinion. It’s a lovely meld of creaminess with a slight acidity, saltiness and a touch of heat. The addition of the cream at the end smooths out the sauce and with the starch from pasta, this is indeed a rich and creamy dish!

Note: The most important step is to stir constantly once the liquid comes to a bowl. The pasta sheds starch, which falls to the bottom of the pan and scorches easily. Be sure to have everything in place before cooking – the table set, salad made, bread sliced, etc. The dish is done when the pasta is cooked according to the time on the package.

Heat the oil in a medium saucepan over medium heat. Stir in the onion, pancetta and salt; cook, stirring occasionally, until the onions are translucent and the pancetta has rendered its fat. Add the garlic and pepper flakes and stir for 30 seconds.

one-pot pasta recipe

Add the tomatoes, vodka, cream, water and pasta; stir to combine.

one-pot pasta recipe

Raise the heat to high and bring to a boil, lower slightly to prevent the liquid from overflowing. Cook for the recommended time on the pasta package for al dente.

Note: The most important step is to stir constantly once the liquid comes to a bowl. The pasta sheds starch, which falls to the bottom of the pan and scorches easily. Be sure to have everything in place before cooking – the table set, salad made, bread sliced, etc. The dish is done when the pasta is cooked according to the time on the package.

one-pot pasta recipe

Stir in the cheese off heat and top each bowl with parsley and/or basil.

one-pot pasta recipe

Watch the Penne alla Vodka video here.
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One-Pot Penne alla Vodka

bowl of penne alla vodka pasta with garnish

A quick and easy one-pot pasta dish great for a busy weeknight.

  • Author: Trish Lobenfeld
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 55 minutes
  • Yield: 6 servings
  • Category: Pasta

Ingredients

1 tablespoon olive oil
1 1/2 cups minced onion or shallot
4 ounces pancetta, minced
1 ½ teaspoons kosher salt
1 tablespoon minced cloves garlic (3 medium cloves)
1/8 teaspoon crushed red pepper flakes (optional more at your discretion)
1 can (15 ounces) fire roasted tomatoes
1/2 cup vodka
1/2 cup heavy cream
3 cups water
1 pound penne pasta
1/2 cup freshly grated parmesan, plus more for the table                       

Garnish

1/4 cup chopped Italian parsley or basil

Instructions

Heat the oil in a medium saucepan over medium heat. Stir in the onion, pancetta and salt; cook, stirring occasionally, until the onions are translucent and the pancetta has rendered its fat.

Add the garlic and pepper flakes and stir for 30 seconds.

Add the tomatoes, vodka, cream, water and pasta; stir to combine.

Raise the heat to high and bring to a boil, lower slightly to prevent the liquid from overflowing. Cook for the recommended time on the pasta package for al dente.

Stir in the cheese off heat and top each bowl with parsley and/or basil.

Notes

The most important step is to stir constantly once the liquid comes to a bowl. The pasta sheds starch, which falls to the bottom of the pan and scorches easily. Be sure to have everything in place before cooking – the table set, salad made, bread sliced, etc.

 

 

One-Pot Meat Lasagna

Back to school dinner idea #3

I recently saw on one of the social media sites a recipe for one-pot pasta. What an amazing idea! Is is possible to make One-Pot Meat Lasagna in an hour or less?

I was intrigued and thought this was a wonderful idea for a quick and easy back to school dinner idea. One of our favorite pasta dishes is lasagna, but that takes too much time for a school night dinner.

It’s kind of ironic that we’ve been programed to cook pasta in tons of salted water to keep it from sticking, drain, don’t rinse to preserve the starch and then finish cooking in the sauce. This one-pot idea accomplishes all of the above and so quickly.

Use a large heavy-bottomed large Dutch oven or saucepot that heats evenly. Place the beef in a hot pan with the oil.

Back to school dinner idea #3

Use a wooded spoon to break up the meat into small pieces as you cook the meat.

Back to school dinner idea #3

Stir in the onions and cook for a couple of minutes.

Back to school dinner idea #3

Add the garlic and Italian herb seasoning and stir for 30 seconds.

Back to school dinner idea #3

Stir in the water and the tomatoes.

Back to school dinner idea #3

The pasta emits lots of starch and requires constant stirring or it will stick to the bottom of the pan and burn. Don’t add the pasta until all pre-dinner chores are done and you or someone else in the family can spend time at the stove. The pasta takes a good 15 minutes to absorb the liquid and is done when the noodle easily yields to the side of a fork.

IMG_4783

 

Back to school dinner idea #3

Take the pasta off heat and stir in the mozzarella, Parmigiano-Reggiano and the basil. Let sit for 30 seconds and stir again. The dish is ready when the mozzarella becomes a little stringy.

Back to school dinner idea #3

Serve in warm bowls with extra basil or parsley as a garnish.

 

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One-Pot Meat Lasagna

Back to school dinner idea #3
  • Author: Trish Lobenfeld

Ingredients

  • 1 tablespoon olive oil
  • 1 pound ground beef (15% fat)
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground pepper
  • 1 cup diced onion (1 medium onion)
  • 6 minced garlic cloves
  • 1 tablespoon Italian seasoning herbs
  • 1 can (28 ounces) either crushed or purée tomatoes
  • 5 1/2 cups cold water
  • 1 pound broken lasagna (break into pieces by hand)
  • 8 ounces small cubed fresh mozzarella
  • 1 cup grated Parmigiano-Reggiano cheese
  • 1/2 cup chopped basil or parsley
  • Garnish
  • chopped basil or parsley

Instructions

  1. Heat the oil in a large saucepan on high. Add the beef and break up into small pieces with a wooden spoon as it cooks.
  2. Stir in the onion and cook for a couple of minutes.
  3. Add the garlic, herb seasonings, salt and pepper and cook for 30 seconds.
  4. Add in the tomatoes, water and broken lasagna; stir to mix well. Bring to a boil, lower the heat to a gentle boil and continue cooking and stirring constantly for the suggested time on the lasagna package. Cook until tender.
  5. Take the pasta off heat and stir in the mozzarella, Parmigiano-Reggiano and the basil. Let sit for 30 seconds and stir again. The dish is ready when the mozzarella becomes a little stringy.
  6. Serve in warm bowls with extra basil or parsley as a garnish.