I just love one-pot meals. Sure I love the ease of just throwing everything in a pot and waiting for my dinner to be ready. But what I love most of all is having less dishes. I really, really dislike washing dishes. It just gets old, right? Plus you get the pruny hands and leftover cooking smells. No good.
Cooking comes with dishes. It’s the dark side of the moon. Or whatever. I mean, dishes happen and it’s generally worth it, but a few less dishes is always a nice thing.
I first fell in love with one-pot pasta back when I made this version. And I love that you can vary this dish in all sorts of ways. One of my current favorites, that I thought I’d go ahead and share with you, involves cooking the pasta in red wine.
Favorite part about cooking with wine: drinking the remaining wine with dinner. Wine and I are best buds. 🙂
One-Pot Red Wine Pasta, serves 4-5
16 oz. pasta (love these little nests of fettuccine, easy to add to a pot without breaking the noodles)
1 small white onion
2 garlic cloves
2 sprigs of fresh basil
1 bay leaf
2 tablespoons olive oil
2 1/2 cups vegetable stock*
2 cups red wine (any kind you prefer to drink)
3/4 cup water
salt + pepper
1/2 cup Parmesan cheese to serve
*I use vegetable stock most of the time as I don’t often eat chicken or beef. Using vegetable stock will turn your pasta a purple-ish brown once it’s cooked. If you use chicken (or seafood) stock, the noodles will have a slightly different color than mine (more purple than brown). You can use whatever stock you prefer or have on hand, but I think vegetable or chicken would work best for this dish.
Finely cut the onion and mince the garlic. Add all ingredients (except the Parmesan cheese) to a large pot. Bring to a boil.
Reduce the heat to a low boil and cook for 7-8 minutes, stirring occasionally. Once the noodles are cooked through, remove the bay leaf and basil sprigs before serving.
Top with a little more pepper and the cheese. If you have extra basil, go ahead and toss that on as well. Why not? Live large. 🙂 Enjoy! xo. Emma
Credits // Author and Photography: Emma Chapman. Photos edited with A Beautiful Mess actions.
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- 16 oz. pasta (love these little nests of fettuccine, easy to add to a pot without breaking the noodles)
- 1 small white onion
- 2 garlic cloves
- 2 sprigs of fresh basil
- 1 bay leaf
- 2 tablespoons olive oil
- 2 ½ cups vegetable stock*
- 2 cups red wine (any kind you prefer to drink)
- ¾ cup water
- salt + pepper
- ½ cup Parmesan cheese to serve
- *I use vegetable stock most of the time as I don't often eat chicken or beef. Using vegetable stock will turn your pasta a purple-ish brown once it's cooked. If you use chicken (or seafood) stock, the noodles will have a slightly different color than mine (more purple than brown). You can use whatever stock you prefer or have on hand, but I think vegetable or chicken would work best for this dish.
- Finely cut the onion and mince the garlic. Add all ingredients (except the Parmesan cheese) to a large pot. Bring to a boil.
- Reduce the heat to a low boil and cook for 7-8 minutes, stirring occasionally. Once the noodles are cooked through, remove the bay leaf and basil sprigs before serving.
Thank you for this quick recipe. ???????? I just made it & it made the house smell so good on a Sunday evening. I also added mushrooms after reading the comment thread. The only additional thing I did was pre- fry the onion first as well as the mushrooms before adding the rest of the ingredients into my Dutch oven.. I finished with a drizzle of truffle oil to serve. Perfecto! ????????????
Wow! This recipe sounds great! I’m cooking it right now since I had all the ingredients! I used fettuccine noodlesinstead though. I also added mushrooms because We all love them so much. Separately, I’m sautéeing sliced mild Italian sausage (after boiling them for a bit) in sliced onions, a minced garlic clove, red pepper flakes and a bit of olive oil. I’ll serve it on top of the fettuccine with a baby’s Kale & spinach salad on the side (with a lemon, garlic, Parmesan olive oil dressing)..
I have growing almost men to feed along with my own so I have to include the meat! I know they’ll love it because I do have to taste as I cook, right?!!! Hahaha
Happened upon this while browsing Pinterest tonight… since I had all of the ingredients in arm’s reach, I made it right away! It smelled wonderful… wine is so fragrant when it’s cooking. It came together so quickly and easily, and I loved the simplicity of it. It tasted fantastic. How can anything that simmers in onion, garlic, basil, and wine be anything but great?! 🙂 And, I *might* just have found myself finishing the rest of the bottle of wine by night’s end. 😉
Thanks for this! I will make it again and again.
This sounds so nice! I actually might consider making thus tonight. I love when you post recipes.
Yay! Glad you liked it. Adding mushrooms and more garlic sounds like a great idea to me. 🙂
I just tried this recipe last night and it was delicious! I added mushrooms and extra garlic because I’m a garlic fanatic…so yummy. It was my first time trying a recipe from ABM (which is sad considering I read this blog pretty much every day!) It was a perfect, tasty and simple meal to make after a long day of work.
Thank you Emma! I loved it!
OMigosh, yum. I have never tried a one-pot pasta dish… but this looks amazing! Will be adding this to our weeknight dinners. Me and red wine are best buds too 😉
Just as I thought I’d be skipping a cooked meal for dinner tonight I saw this post. Now all I want is this pasta!
Looks super yummy and not too hard to make.
Thanks for sharing this.
Oh my that looks delicious! I am not a good cook, but maybe I can handle a one pot dish! I’m going to try…thanks for the recipe!
I have all these ingredients already at home — I’m trying this tonight!
I do alll the dishes in our home and our tap water is super hot. So I find gloves really help, and then I don’t have prune hands!
This looks so yummy! I’m all about one dish meals these days especially with our kids being so busy. It’s nice to have less dishes and just something easy to whip up. Although I don’t know if this would be o.k. for the kids to eat…what do you think?
It looks so yummy! And I also hate dish washing.
I agree with Shelly-mushrooms would be excellent!
Gotta love a meal that combines red wine and no extra dishes!
Yum! I love pasta and I love red wine! This is already on my to-cook list!!! I can’t wait to try it!!!
I love the new (is it new or am I just noticing it?) “Print recipe view” – great for either easy viewing on the computer/ipad while cooking, and/or printing and adding my favorite ABM recipes into my cookbooks!
I love pasta and I love red wine, so there is absolutely no reason why I wouldn’t love this! Sounds so amazing!
This looks so tasty! Will definitely be trying this!
I don’t know why, but those little pasta nests blew my mind! What an awesome idea. Haha! The recipe looks delicious, as well. I’ll have to give both a try.
I would definitely do this with GF pasta – although I find one-pot pasta meals with GF noodles work best if you bring the liquid to a boil before putting the pasta in.