One Skillet Spaghetti
A few months ago, I was inspired by Meghan Markle’s show on Netflix, where a one-skillet spaghetti recipe absolutely wowed me. The simplicity, minimal cleanup, and depth of flavor were unmatched. Naturally, I felt compelled to try my own version in the kitchen.
This dish is perfect for a busy weeknight family dinner or an impressive, rustic meal to serve to guests. Either way, it looks and feels like you’ve put a great deal of thought into it—without the effort of multiple pans or complicated steps.
To make this, you’ll need a large Dutch oven with a lid. Here’s what you’ll need:
Ingredients
Spaghetti noodles – I use Garofalo Organic Spaghetti
28 oz peeled, halved tomatoes – Cento San Marzano
4 cloves garlic, minced (adjust to taste)
1 white onion, chopped
2 cups vegetable stock
½ cup water
3 leaves fresh basil
2 tbsp Italian seasoning
6 vine-ripened tomatoes, quartered
2 tbsp salted, grass-fed butter
(Any butter works, but high-quality butter truly enhances the flavor.)Salt & pepper, to taste
Fresh Parmesan
¼ cup red wine (optional)
Italian sausage (optional, if using)
Instructions
Heat your Dutch oven over medium heat. Once hot, add the butter and swirl to coat the bottom evenly.
Sauté the onion and garlic until translucent and fragrant—be careful not to let them burn, as it can affect the overall flavor and ruin the base of your sauce.
Add both types of tomatoes (vine and peeled) with a generous pinch of salt and pepper. Stir to coat all ingredients, then cover and let simmer for 5–10 minutes, or until the tomatoes begin to break down and release their juices.
Pour in the vegetable stock, red wine (if using), and fresh basil. Stir to combine, reduce the heat to low, and let the sauce simmer for 20 minutes, or up to 2 hours if you want to deepen the flavor even more.
Add ½ cup of water and the dry spaghetti directly into the sauce. Stir and gently press the noodles down into the liquid as they soften. The starch from the pasta will help thicken the sauce beautifully.
Simmer for about 10 minutes, stirring occasionally. Watch the pasta closely—once it reaches an al dente texture, remove from heat. Avoid overcooking, as the pasta can become too soft if left in the sauce too long.
Optional: If adding Italian sausage, cook it in a separate skillet while the pasta is simmering. Drain excess oil, then stir the sausage into the finished spaghetti.
Serve warm, topped with freshly grated Parmesan and a sprinkle of fresh basil.
Final Thoughts
This one-pot spaghetti is a game changer—not only for its ease and minimal cleanup but for its rich, robust flavor. It’s rustic, elegant, and full of heart. Whether for a weeknight dinner or a casual dinner party, it’s sure to become a go-to in your home.
Bon appétit!
Serving Suggestions
Pair with a glass of light Pinot Noir.
We recently paired this dish with a lemon, arugula salad from Trader Joes and the flavor pallet was worth mentioning.
Notes
Don't overcook the pasta—it will continue to absorb sauce even after removed from heat.
