One-pot pasta sounds like a shortcut, but it actually makes a better sauce than boiling noodles separately — the starch from the pasta thickens the tomato broth as it cooks, so you end up with a clingy sauce without any extra effort.
It is the pasta dinner I reach for on nights when even boiling a separate pot of water feels like too much.
Stir every couple of minutes once it starts simmering — the pasta releases starch as it cooks and will stick to the bottom of the pot if left alone too long.
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Add the pasta, broth, diced tomatoes, garlic, onion, olive oil and red pepper flakes to a large pot or deep skillet. Season with salt and pepper.
Bring to a boil, then reduce to a steady simmer. Cook for 9-12 minutes, stirring frequently so the pasta doesn't stick, until the pasta is al dente and the liquid has reduced into a sauce.
Remove from heat, stir in basil and half the parmesan. Divide among bowls and top with remaining parmesan.
The pasta is cooking directly in the liquid rather than boiling water, so without frequent stirring the noodles can clump or stick to the bottom of the pot.
Yes — cooked shredded chicken or browned Italian sausage stirred in at the end works well without changing the cook time.
Simmer uncovered for another 2-3 minutes — the starch from the pasta will help the sauce thicken as it reduces.