Till just lately, I used to be pretty ambivalent about one-pan pasta recipes. I respect them in a pinch [here’s a longtime favorite; and this is my total comfort food], however I typically discover that when the pasta is cooked in a sauce the entire time, it doesn’t fairly get that al dente definition and structural integrity that it does when cooked in water. I’m so glad I didn’t stop on them, although, as a result of with this recipe, to not be dramatic or something, however I really feel like I’ve lastly cracked the code.
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