One-Pot Spaghetti


Faithful HomesteaderSpaghetti is one of my all-time favorite meals. For years I made it the old-fashioned way and cooked the sauce and pasta separately. One time when I was visiting my dad, my stepmother made spaghetti for dinner, but she cooked everything in one pot! I am all about convenience, and now that is the only way I make it.

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I find in summer that cooking this way is especially good, because the kitchen does not get so hot from the boiling pot of pasta. Besides adding about 1 to 1-1/2 cups of water to the sauce, I cook the spaghetti sauce as I normally would.

Towards the end when the sauce is bubbling, I add the pasta, lower the heat to medium-low, and put a lid on for about 10-15 minutes (depending on how cooked I want the noodles).

This method has worked really well, and it makes the whole process so much simpler. I do like the idea of a homemade sauce the best, but, over the past year or so, I have not been too motivated and I have gone with some store-bought organic sauces. My favorite is the organic basil sauce from Aldi’s.

When I do make a homemade sauce, I like to put everything in my Vitamix and blend it to my desired consistency. My husband likes a chunky sauce. I like to use tomatoes that are the size of a quarter or smaller, because I can just throw those into the Vitamix without even cutting them up.

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