One pot pasta is comfort food at its best! Delicious bucatini noodles cooked in rich sausage and cheese tomato sauce. Dinner is ready in 30 minutes and since it’s all made in one pot so clean up
This is everything you want in a quick, delicious one-pot pasta recipe. It’s flavorful without being difficult to make. It’s filling without being too rich. It’s versatile enough to go with almost any side dish. Who doesn’t love a good one-pot meal?
Let’s make this pasta!
What I Love About One Pot Pasta Recipe
What’s not to love about a dish that requires so little from you? One pot means minimal cleanup
- Thirty minutes to make!
- Fresh, simple ingredients
- Hearty food for the soul
One Pot Pasta Ingredients
- Bucatini: If you’ve never had bucatini noodles, you are in for a TREAT. These spaghetti-shaped tubes are thick enough to soak up this recipe’s delicious tomato sauce, but they’re long and slender enough to wrap cozily around your fork.
- I honestly find it hard to go back to spaghetti after bucatini — it’s just such a satisfying noodle!
- Carrots? There go carrots, sneaking into another recipe! Isn’t it amazing how these sweet, snappy veggies can pop up and instantly make a dish yummier? But actually, carrots, onions, and celery make one version of a mirepoix, an aromatic base for many different dishes.
- More importantly, the carrots add just the right amount of sweetness to balance the sharp acidity of canned tomatoes. So if it seems weird to put carrots in a pasta dish, fear not! Just try it once. I promise you’ll love it!
- Where’s the sauce? If you’ll notice, there isn’t actually tomato sauce added to this recipe. But! By taking the tomato paste and adding water to it, guess what you’re making? Yep!
- Tomato paste + water = a quick, tasty tomato sauce. Tomato paste gives your sauce a richer, deeper flavor.
- Dietary restrictions? If you need to make this dish gluten-free, it’s as easy as swapping your noodles for the gluten-free version. Or you could even try spaghetti squash, but be sure to pre-bake it in the oven instead of boiling it in the sauce.
How To Make One-Pot Pasta
- Saute the veggies and Italian sausage.
- Pour the canned tomatoes and water. Add bucatini.
- Bring to a boil, and stir often until the pasta is al dente.
***See the full instructions below.
Storing + Freezing + Make-Ahead
- How Long Can You Keep This In The Fridge? Once fully cooked and ready, you can store it in your fridge for up to four days. The same soggy-pasta warning applies, though — if you want to retain your noodle structure, be sure you don’t cook your bucatini past the al dente stage.
- When you’re ready to reheat and eat, you can add a splash of water to your bowl to help rehydrate your noodles. Also, top with fresh cheese — because who doesn’t love even more cheese?
- Can You Freeze This? Well, cooked pasta is always dicey! It gets softer in the freezing process, so if that’s not something you can tolerate, better to eat this dish the day it’s made.
- If you decide to try freezing it, as always, be sure to first cool your dish, then transfer it to an airtight container to prevent freezer burn. You can store the pasta for up to four months.
- Make Ahead Tips: Since so much of this recipe comes together in stages (add the aromatics, then the tomato paste, then the sausage, etc), if you want to get a jump start on this recipe, your best bet is to prep all the stages beforehand so you can just add, add, add.
- You can also premix the aromatics — the onions, garlic, thyme, carrots, celery, and salt — and store them in an airtight container in the fridge for up to three days.
- Food Safety: If you’d like more info on food safety check out this link.
More Yummy Pasta Recipes
- Spaghetti Recipe With Ground Beef
- Million Dollar Spaghetti
- Taco Pasta
- Garlic Parmesan Chicken Pasta
- Lemon Garlic Pasta
- Cavatappi With Creamy Tomato Sauce
- TikTok Spaghetti
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One Pot Pasta
- 2 tablespoons extra virgin olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, chopped
- 3 sprigs fresh thyme
- 2 medium carrots, finely chopped
- 2 stalks celery, finely chopped
- 2 tablespoons tomato paste
- 1 pound bulk sweet Italian sausage
- 1 can (28 ounce) diced tomatoes
- 12 ounces bucatini, broken in half
- 1/4 cup parmesan, grated
- 1/4 cup parsley, chopped
- In a large pot, heat oil (2 tablespoons) over medium-high heat. Stir in onions (1), garlic (3 cloves), thyme (3 sprigs), carrots (2), celery (2 stalks), and 1/2 teaspoon salt, and saute until onions are translucent. Stir in tomato paste (2 tablespoons), stirring to coat the vegetables, and cook for 1 minute.
- Add the sausage (1 pound), 1/2 teaspoon salt, and 1/4 teaspoon pepper. Brown the sausage, breaking it up into large chunks with a spoon, until browned, about 5 minutes.
- Pour the canned tomatoes (1 can) and 3 cups of water over the sausage mixture. Add bucatini (12 ounces) and salt stirring to ensure the bucatini is submerged.
- Bring to a boil, stirring often, until the bucatini is cooked to al dente, about 10-12 minutes. Add parmesan (1/4 cup) and adjust the seasoning. Garnish with parsley (1/4 cup) and serve.
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