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One-Pot Pantry Pasta
I have made this one-pot pantry pasta at least three times in the past month. I love the simplicity of it and I love that it is a great base for you to add protein to.
It is ultra creamy and so easy to make. Like, EASY. It all goes into one pot at the same time and is finished in about 15 minutes, or however long it takes for your pasta to cook through.
I will say – the pasta dish will be as good as the marinara sauce you use so don’t cheapen out on the pasta sauce. I highly recommend using a brand like Rao’s or Muir Glen. My favorite through and through is Rao’s and will always spend the extra money for it, but I’ve had some Muir Glen ones that are pretty good too.
I love using the spicy arrabiata from Rao’s or a similar brand. You can definitely use just a classic marinara or a tomato basil but I love the extra kick of spice and flavor from the arrabiata.
Vodka sauce would be great in this too. Honestly, you can’t go wrong with whatever flavor sauce you choose for this one-pot pantry pasta as long as you buy the more quality brand.
Cook time will honestly vary because it depends on the pasta shape you choose to use. I understand not everyone will want to use the pasta shape I used.
The smaller the pasta shape, the less time you’ll need to cook but you’ll also probably need less liquid. The larger the pasta shape, the more time you’ll need to cook but you’ll need more liquid.
This is just something you’ll have to play around with but you won’t be able to mess this up. At the end of this one-pot pantry pasta is deliciousness!
Other pantry recipe ideas:
One-Pot Pantry Pasta
Equipment
Ingredients
- 2 cups (120 g) dried pasta, (preferably fusilli/rotini, penne or similar shape)
- 1 ½ cups (368 g) jarred marinara sauce, (like Rao's arrabbiata if you like spicy or any good quality marinara sauce, see notes below on buying good quality sauce)
- 1 cup (237 ml) whole milk
- ½ cup (118 ml) water
- Kosher salt, to taste
- Fresh basil, for garnish
Optional protein add-in:
- 1 pound (454 g) ground turkey or ground chicken
Instructions
- Add all ingredients into a pot, stir, and let cook 12-15 minutes or until pasta is soft and sauce has thickened. Add more liquids if needed (if you're using thicker pasta shapes, you may need more liquid)2 cups (120 g) dried pasta, 1 1/2 cups (368 g) jarred marinara sauce, 1 cup (237 ml) whole milk, 1/2 cup (118 ml) water, Kosher salt, Fresh basil
Notes
Nutrition
Photography by Ari Laing
Can whole milk be substituted with almond milk?
yes, it can! just be careful because sometimes nut milks can curdle or separate.
@Julie Chiou, thank you!
Hi! Looks yummy. When should I cook the ground meat? Or just add in at same time?
I would cook the ground meat separately and then add it in at the end, stirring to incorporate everything.
What temperature should you cook this at?
medium high on the stove