One-Pot Wonder: I Made Delicious Pasta with Only One Pot and You Can Too!

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Join me as I show you how to make a mouthwatering pasta dish with only one pot, making cooking and clean-up a breeze - perfect for busy weeknights when you need a quick and delicious meal!
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[@lisaboban]

Nothing makes me happier than a new Frankie video.

[@livvie93]

I don't think I love anything more than one-pot meals. I have a really small kitchen and it's such a pain for me when there's many steps/pans needed as I have to clean everything immediately to make more room. Much love Frankie ❤

[@anitraahrens905]

I love one pot cooking. Thanx, Chef Frankie Celenza, for yet another fantastic recipe.

[@DefenderOfAzeroth]

I literally just left my kitchen because I didn't have the energy to make something. I'm going to make this. Also, love the fact that you threw "Struggle Meal" in there. Immediately clicked like.

[@Elborrro]

Favorite cooking show by far.

[@Robbie-pp6xs]

This man is an absolute culinary genius 10 out of 10.

[@Laurahl33]

I just made this dish and added Italian sausage, fresh rosemary twigs, and my whole family loved it! ❤ Thank you for recipe!

[@GaragePrimo]

Obsessed with Frankie's little banter

[@DJGURR]

Frankie. Never stop. This is a comfort food series for me. Pun intended

[@iplaybadguys1457]

Glad to see a real episode again! I hate shorts.

[@TokyoBlue587]

Omg Struggle Meals is back? I love this show!!

[@candiwalker2448]

Frankie I love your channel content and videos They are always so informative but freakin' hilarious You are so in your element and have such a presence I have made several of your dishes and they always come out so great! Thanks to you I have a "packet" bin in my pantry!!!! Keep up the great job and please more videos! ❤

[@tenthousanddaysofgratitude]

Yum! You’ve just inspired me to add some chard back into my garden.

[@emm526]

Thank you Frankie!

[@MapleRhubarb]

This is a great recipe for me to keep in mind as I get my summer garden going!!

[@franklinfarmstead9002]

I make a one pot spaghetti at least once every other week. In fact that’s what I made for supper tonight

[@yvonnesantiago7637]

This recipe is interesting and excellent. Great job.😊

[@brendakrieger7000]

Thanks🍝

[@francissreckofabian01]

This looks like a fun way to cook. Thanks.

[@ISeeYouOliver]

Good stuff!

[@high54me]

This looks delish!!

[@novirianti4240]

"no dish at all? that's gonna cost you. that's called restaurant." I feel attacked.

[@tammymix3625]

I love struggle meals....

[@trontosaurusrex9532]

Thanks Frankie!

[@agirlsinger]

Just made this Tonight and it was delicious! Thanks for a great one pot recipe

[@Mark723]

"I have a fork in my pocket." And all this time I thought were just happy to see me...

[@jb6712]

ick

[@barbaracarbone4658]

Alright!!!

[@RoseFinger99]

Might there be any good substitutions for the Swiss chard if someone doesn’t like it or it isn’t available? Maybe spinach also added closer to the end?

[@francissreckofabian01]

"It's called a restaurant"!!! Very funny.

[@brendapeterkin2104]

i think the link is broken is taken me to a weird site

[@austintxgalfromcali8801]

Love ya Frankie - your AustinItalian supporter! BTW my paisano, the link to the recipe via Tastemade is not working but I do not mind watching this over and over to type it up! ♥ Making homemade pasta today but will make this next week. Love using the parm rind. I have so many frozen and use like you do to add that extra flavor to pastas and soups. Say 'hi' to the piggies for me!

[@bsfatboy]

The last joke was on point

[@livifun7351]

What happens to the end of the parm? Do u take it out like bayleaf? Does it melt and u can eat it?

[@TokyoBlue587]

I think you take it out

[@thefrankperspective4247]

The rule makes me want to rebel and throw like 7 different types of pepper into a dish… at which point my grandma resurrects for like 5 min, walks over, hits me with a spoon, then bounces.

[@vickiivins3288]

❤

[@elizabeth4053]

Basil bey😂

[@gardenx5574]

I love the piggies, please don't ever get rid of them 🐽🐷

[@jb6712]

You're so young that you still call them "piggies," yet you're fully able to operate Mommy's computer?? Aren't you the precocious tot!?!

[@johnnytieszen]

Is it possible to make a version with a ton more sauce I like my pasta basically drowning in a meat sauce

[@kelpsie]

There's nothing about the method that really gives it a maximum quantity of sauce, just a minimum. You'll probably need some more thickener, since the pasta only has so much starch to give up, but that's about it. If you're gonna be browning meat beforehand anyway, maybe sprinkle in a bit of flour while you do so. Or more cheese, of course.

[@jb6712]

Sure you can make it with "a ton" more sauce. As one YT cook has said a million times (well, at least 100 times), "a recipe is a guideline, not something written in stone." It just depends on how thick or thin you like the sauce; I like to thicken my sauces with ricotta cheese when it's going to be used for lasagna, but when I want to use it as a thin sauce, I add more petite diced tomatoes, maybe more tomato juice. I learned years ago that V-8 juice, just a small can of it, does fabulous things for pasta sauce, including thinning it down a bit. You can always experiment; you aren't really going to make a mistake, you're just going to find out what works for you.

[@BronsonLee]

New vids~! \o/

[@shannonleta]

POTSTA?!