One Dish Pasta Cooking Technique

May 12, 2014  •  Pasta & Pizza, Technique

pasta one pot cooking 2-1I’ve got a little secret to share, but you have to promise you won’t tell my husband. See, for years I’ve been lecturing him about cooking a single serving of pasta in a tiny little 1-quart pot. The water inevitably boils over the side, leaving a scorched stove to be cleaned. I’ve tried explaining that pasta is meant to be cooked in a very large pot of heavily salted boiling water, but he insists on his “technique”. I figured it was hopeless, and then I read an article about cooking pasta together with a sauce all in a single pot. Well call me intrigued.pasta one pot cooking-1It turns out that little 1-quart pot he uses works perfectly for this technique, but that’s because there is very little liquid added to the pot. After messing around a bit I settled on a ratio of 1/2 cup of stock and 1 tablespoon of heavy cream for a 2-ounce serving size of pasta. You simply dump everything in the pot together, bring to a boil, quickly reduce to simmer, and cook until the pasta is al dente (use the package directions as a guideline).pasta one pot cooking 1-1The secret is that this ratio is just enough stock to be completely absorbed by the pasta, leaving the small amount of cream to create a creamy sauce with the small amount of liquid and cooked pasta left in the pot. Serve it with just a simple sprinkling of Parmigiano Reggiano cheese and some parsley for a simple side dish, or top with some cooked chicken, roasted vegetables, or crumbled bacon. I must say, I do like having just this single tiny pot to clean up afterwards. But please don’t tell my husband, ok?

One Dish Pasta Cooking Technique
Prep time
Cook time
Total time
Recipe type: Side Dish
Serves: 4
  • 2 cups chicken stock
  • ¼ cup heavy cream
  • 8 ounces dried pasta
  • Salt and pepper
  • Parmigano Reggiano cheese, for garnish
  • Chopped parsley, for garnish
  1. Combine the stock, cream, and dried pasta in a small saucepan and add about ½ teaspoon salt. Cover, bring to a boil, reduce to simmer, and cook until the pasta is al dente and the liquid has absorbed, about 8-12 minutes. Stir in salt and pepper to taste and garnish with cheese and parsley. If desired, top with cooked chicken, roasted vegetables, or crumbled bacon.


The day this blog post publishes I will be arriving in Rome to lead a group of eight on a food and wine adventure of a lifetime! Stay tuned for blog posts from Rome and Puglia over the next couple of weeks, and won’t you consider joining me next year? All the details can be found here.


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