One pot pasta recipes have taken the online food world by storm. It seems everyone is enamored with Martha Stewart’s One Pan Pasta…including us! We were initially doubters, but now we’re believers. We made the original version, and it received rave reviews. Now we’re on to lots of variations–like this one with traditional Jambalaya flavors. Our Jambalaya Seasoning has everything you need to make a perfect pot of Cajun-seasoned rice or pasta. This recipe is definitely one of our new weeknight meal solutions! Read on for Anne, Lori and Beau’s hacks on this ingenious dish.
Try these hacks on this ingenious cooking method…
Anne’s Northern Italian Version:
In place of the aromatics and meat mentioned above, Anne used 1 shallot, thinly sliced; 4 cloves garlic, thinly sliced; 1 can artichoke hearts, rinsed, trimmed and halved; 2 Tbl Soprano’s Deliza; 2 Tbl Rosemary Extra Virgin Olive Oil. After cooking, stir in 1/2 cup capers, two big handfuls shredded Parmigiano-Reggiano and the juice of 1/2 lemon.
Lori’s Spicy-Cheesy Version:
For Lori’s adaptation, you’ll need an onion, thinly sliced; 4 cloves garlic, thinly sliced; 1 Tbl Aleppo Chiles; 1 tsp Sel Gris; 1 cup Roasted Tomatoes (use the roasted tomatoes without pureeing them) and lots of mozzarella. Lori builds flavor by sauteing the onions in 2 Tbl Basil Extra Virgin Olive Oil. She then adds the other ingredients (except for the cheese) and cooks as described above. After cooking, she adds lots of shredded mozzarella.
Beau’s Smoky One-Pot Pasta
Like Lori, Beau builds flavor by sauteing the onions at the start of the cooking process. Beau really browns the onions to bring out the sweet, caramelized flavor. He then adds pasta plus 1 bell pepper, thinly sliced; 2 Tbl Garlic Extra Virgin Olive Oil and 2 Tbl Bengal Hickory Grilling Blend.