Creamy Tomato and Spinach Pasta
This dish is the epitome of comfort food, delivering a rich and velvety sauce without needing multiple pans. The pasta cooks directly in a savory blend of broth and tomatoes, absorbing all the flavour as it becomes perfectly al dente. Spinach is stirred
in at the end, wilting into the creamy sauce for a touch of freshness and nutrients. It’s a complete, satisfying meal that feels indulgent but comes together in roughly 30 minutes with minimal fuss. A true weeknight winner for the entire family. Ingredients: - 1 tbsp olive oil - 1 onion, finely chopped - 2-3 cloves garlic, minced - 350g short pasta (like penne or fusilli) - 400g can of crushed tomatoes - 4 cups chicken or vegetable broth - 1 tsp dried oregano - Salt and pepper to taste - 5 ounces baby spinach - 3/4 cup heavy cream or cream cheese - Grated Parmesan cheese, for serving Instructions: Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 3-4 minutes. Stir in the garlic and cook for another minute until fragrant. Add the crushed tomatoes, broth, pasta, oregano, salt, and pepper. Stir everything together and bring to a boil. Reduce the heat to a simmer, cover, and cook for about 12-15 minutes, or until the pasta is tender, stirring occasionally to prevent sticking. Once the pasta is cooked, turn off the heat and stir in the cream and spinach until the spinach has wilted and the sauce is creamy. Serve immediately, topped with a generous sprinkle of Parmesan cheese.
Zesty Lemon and Ricotta Pasta
For a brighter, fresher take on one-pot pasta, this lemon and ricotta version is a must-try. It's incredibly quick, often ready in under 20 minutes, making it perfect for when you're short on time but craving something sophisticated. While the pasta cooks, you can prepare the simple no-cook sauce. The key is using some of the starchy pasta water to transform the ricotta, lemon juice, and Parmesan into a silky, luscious sauce that perfectly coats every noodle. Arugula or fresh basil adds a peppery, aromatic finish. Ingredients: - 1 pound long pasta (like spaghetti or linguine) - 1 cup whole-milk ricotta cheese - 1 cup grated Parmesan cheese, plus more for serving - Zest and juice of 1 large lemon - Salt and freshly ground black pepper - 1/4 cup fresh basil or a handful of arugula, chopped Instructions: Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Just before draining, reserve about 1 ½ cups of the starchy pasta water. Drain the pasta and return the empty pot to the stove over low heat. Add the ricotta, Parmesan, lemon zest, and lemon juice to the pot. Stir vigorously while slowly adding about 1 cup of the reserved pasta water. Continue stirring until the cheese melts and a smooth, creamy sauce forms. If it’s too thick, add a bit more pasta water. Add the cooked pasta to the pot and toss until it's fully coated in the sauce. Stir in the fresh basil or arugula, season with salt and pepper to taste, and serve immediately with extra Parmesan.
Hearty Sausage and Peppers Skillet
This recipe delivers the classic, robust flavours of Italian sausage and peppers in a convenient one-pan format. The sausage is browned first, creating a flavour base, before the pasta and liquids are added to the same pan to simmer together. The pasta cooks right in the combination of broth and tomato sauce, becoming infused with the savoury flavours of the sausage, peppers, and aromatics. A splash of cream and a bit of cream cheese stirred in at the end create a luxuriously creamy finish that balances the spice of the sausage. It’s a hearty, crowd-pleasing meal that tastes like it simmered for hours. Ingredients: - 1 tbsp olive oil - 1 pound ground Italian sausage - 1 large onion, chopped - 1 bell pepper (any color), sliced - 2-3 cloves garlic, minced - 12 oz penne or other short pasta, uncooked - 1 (12-oz) jar of tomato basil sauce - 3 cups chicken broth - 1 cup half-and-half or heavy cream - 2 oz cream cheese, softened - 1/2 cup grated Parmesan cheese Instructions: Heat the olive oil in a large skillet or pot over medium-high heat. Add the ground sausage and cook, breaking it apart, until browned. Add the onion and bell pepper and cook until softened. Stir in the garlic and cook for one more minute. Drain any excess fat if needed. Stir in the chicken broth, tomato sauce, and uncooked pasta. Bring the mixture to a boil, then reduce to a simmer. Cover and cook for about 15 minutes, or until the pasta is tender, stirring occasionally. Remove from heat and stir in the half-and-half, cream cheese, and Parmesan until the cheeses are melted and the sauce is smooth. Let it stand for a few minutes to thicken before serving.
