Comments on: One Pot Pasta – Spaghetti and Sauce

By: Evan Kleiman

Evan Kleiman — Wed, 09 Dec 2015 03:47:00 +0000

In reply to Lynn Cooper. Hi Lynn. Depends on the protein. Quick cooking protein that's not too thick like, slivers of chicken or shrimp or sausage can just be cut up and added into the mix.

By: Lynn Cooper

Lynn Cooper — Mon, 07 Dec 2015 20:53:46 +0000

Great idea! My teenage son wants meat, meat and more meat. What are your ideas on incorporating protein into the mix? Cook it first and then add the remaining ingredients on top and proceed, or add it in afterwards?

By: Evan Kleiman

Evan Kleiman — Fri, 13 Nov 2015 22:45:49 +0000

In reply to Elizabeth. I wouldn't. So much of the starch in fresh pasta is bound up with the eggs, that I'm not sure that result would be worth the risk of mushiness. If you try it please report back.

By: Elizabeth

Elizabeth — Fri, 13 Nov 2015 04:41:12 +0000

Could you do something like this with fresh pasta? Obviously you would cook for much less time and maybe less water?

By: Evan Kleiman

Evan Kleiman — Mon, 09 Nov 2015 18:22:32 +0000

In reply to floricooks. Ah yes! I remember those casseroles. I think my mom's version was chicken, apricot jam, the soup and rice instead of pasta.

By: floricooks

floricooks — Sat, 07 Nov 2015 20:14:11 +0000

My mother used to make something that operates on the same principle, but there was no stirring involved. “Chicken and bows” – just as many chicken wings as will fit in 1 layer in an electric skillet (browned in Wesson oil – it was the 60s after all); remove to a plate; add a can of cream of mushroom soup, a can of water and a pound of farfalla. Chicken back on top and cook until the pasta is cooked and you’re left with “gravy”. Hmmmm…might even be good made with real food.