One Pot Pasta with Mozzarella
Do you have that one recipe that always turns out well and is a crowd-pleaser? This one pot pasta with mozzarella and basil is mine. It is super easy to make, doesn’t need a ton of ingredients and there’s minimal clean-up! Sounds great, doesn’t it? It’s definitely comfort food and I mean, pasta, tomato sauce and cheese is always a good idea.
One Pot…or Pan?!
I was very sceptical towards those one-pot-recipes when they first started trending. I mean, cooking meat and pasta together didn’t sound like such a great idea to me. However, I completely changed my mind and I’ll tell you why. The flavors that originate from searing veggies or meat first and then adding liquids make up for the best kind of sauces. If you then cook pasta, rice, potatoes or something along those lines in that sauce, it can only end up heavenly. I promise! And the best part: You literally only have one pot or pan to clean – which is epic if you don’t have a dishwasher like me! For this one, you can use an actual pot, but I prefer a large pan or skillet. You definitely need a lid. I use the 28cm Jamie Oliver Tefal one, I purchased the lid individually but it was the best idea. Love this pan!
Now this is a caption I’ve always wanted to write. Everyone who knows me knows how much I love mini things. And cheese. So mini mozzarellas are kind of my favorite thing. I mean, aren’t they cute? Little balls of gooeyness on top of al dente pasta – YES PLEASE! I usually get mine at Aldi, but they sell them at pretty much every regular store here in Germany. If you can’t find them where you live, I’m so sorry. I guess regular sized mozzarella will have to make do.
To make the little meat balls in this dish, I remove the inside of Italian sausages (or regular Bratwurst) in little pieces. I did find it kind of gross to remove it from the casing at first but once I got over it and realized how much easier this is than forming meat balls first (saves so much time and effort!), I now don’t mind so much anymore. Maybe I’m just being extra about this anyway and you don’t mind at all. If you do, I guess you could just cut the sausage in little pieces and just eat it like that.
Long story short, here’s how to make this one pot pasta with mozzarella and fresh basil. Make sure you’re following the ratios!
- 1 tablespoon olive oil
- 3-4 mild sausages
- 2-3 cloves garlic, pressed through a garlic press
- 475ml/2 cups chicken broth
- 400g/14.5 ounce can diced tomatoes in sauce
- 1/2 teaspoon salt
- 2 teaspoons sugar
- 2 teaspoon dried oregano
- 350g/3 cups uncooked fusilli pasta
- 2 tablespoons heavy cream
- 150g/one package mini mozzarella
- fresh basil, torn (optional)
- Remove sausage from casing to have little pieces of sausage (2 euro-sized). In a large pan (or pot) with medium high heat, brown the sausage in the olive oil until no longer pink. Add pressed garlic into the pan and stir constantly, cooking for one minute.
- Slowly add the chicken broth, scraping the browned bits off the bottom of the pan. Stir in the tomatoes, salt, sugar, basil leaves, pasta. Bring to a boil, then cover and turn heat down to medium low.
- Allow pasta to gently simmer for 10-12 minutes, stirring a few times.
- When the pasta is just about done, remove the lid, stir in the heavy cream, and turn the heat up to bring the sauce to a gentle boil. Allow to boil for 2-3 minutes uncovered stirring frequently, or until sauce is slightly thickened. It will continue to thicken as it cools.
- Top off with fresh mozzarella (the heat of the pasta will soften it) and sprinkle with fresh basil if desired. Allow to set for 3-5 minutes before serving.