One Pot Spaghetti with Mushrooms

One Pot Spaghetti with Mushrooms

Weather: 21 degrees, sunshine
What I’m listening to:
 Desert Song, Hillsong

This recipe reminded me a lot of my One Pot Macaroni and Cheese. Same idea – put all the ingredients in one pot, including the uncooked noodles, and cook it all together. It’s eliminates some dirty pots and pans and the need for a strainer and all the flavors get cooked right into the noodles, thickening the sauce as it simmers.

One Pot Spaghetti via Alaska from Scratch

One Pot Spaghetti via Alaska from Scratch

Disclaimer: this method is not for pasta purists. Cooking the noodles this way does give them a slightly different texture than cooking them the traditional way – in boiling, salted water until al dente. But, if you’re the type of person who enjoys a hearty, home-cooked meal made easier by combining a few steps, then this one is definitely for you. Personally, I could go either way. I fully appreciate spaghetti the traditional way, but I also enjoyed mixing it up a little bit with this recipe and trying something new. One thing I really enjoyed about this method is the way the sauce perfectly coats the noodles because the starch from the noodles is in the sauce, leaving a consistency that was neither too thick nor too thin.

One Pot Spaghetti with Mushrooms


Adapted from [Better Homes and Gardens|]

Yields: 4 servings

  • 1/2lb italian sausage
  • 1c sliced fresh mushrooms
  • 1/2 onion, chopped
  • 2 cloves garlic, chopped
  • 1 (6oz) can tomato paste
  • 1 (14.5oz) can chicken or beef broth
  • 1-3/4c water
  • splash of balsamic vinegar
  • 1t italian seasoning
  • 1/4t salt
  • 2t sugar
  • pinch of red pepper flakes (optional)
  • 6oz spaghetti, broken
  • parmesan cheese

In a large pot over medium heat, brown the italian sausage. Add the mushrooms, onion, and garlic and cook, stirring often, about 3-4 minutes or until onions and mushrooms are tender. Stir in the tomato paste.

Add the broth, water, vinegar, Italian seasoning, salt, sugar, and red pepper flakes. Bring to a boil. Add the broken spaghetti, stirring to separate and submerge under the surface of the sauce. Bring back to a boil, reduce heat, and boil gently, uncovered, 17-20 minutes (or until spaghetti is tender and sauce is desired consistency), stirring frequently.

Taste for seasoning and adjust as needed. Serve with grated parmesan cheese.


its super good  noodles just perfect


made the all in one pot  dinner only the fanily wanted ne to akter  recipe,we usrd 1 kb ground beef,1 lb of jimmy dean saqusage,1 onion.2 cloves[large]of garlic.1 4lb bottle of prego sauce,1 16 oz can hunts petite chopped tomatoes.2 cans cambell tomatoe soup[needed more juice] 1 and 1half box of barilla rotyny macaroni twisted noodles a about 1 oz of  soy sauce   the dinner is cooking now my taster said it delishous will let you know  its done/


I think that's a great idea!  I never would have thought about cooking the noodles in the dish - I make pasta every week - so I am definitely going to try this!


This is a great idea!  I've made pasta bakes without cooking the noodles in advance and, although I do agree that it has a slightly different texture, it's so worth the time you save.  I will definitely have to try this.


Thank you for this awesome recipe!  I was a little hesitant to try it with the uncooked noodles because I have made lasagna with uncooked noodles and the finished dish has a strange flavor which I think is from the uncooked noodles!  I usually cook up a package of ground sirloin and a package of sweet Italian sausage and use half and freeze half when I make lasagna so I just headed to the freezer and took out a package of precooked meat and made this recipe in a matter of minutes!  I did use jarred mushrooms and garlic salt and onion powder but everything else was the same as your recipe.  Absolutely delicious!  TFS !


  1. […] Spaghetti is a staple is many households, but this version of the recipe really does show you how to make the entire dish in one pot. Maya of Alaska from Scratch points out that cooking the noodles in the sauce eliminates the need for a strainer and the flavor of the sauce actually gets cooked in the pasta. […]


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