October 17, 2016

How To Master One-Skillet Pasta

Food editor Kristen Eppich shares shares her tips for mastering one-skillet pasta.

House & Home Food Editor Kristen EppichPasta is a very popular meal in my home. Whether I’m creating bold and adventurous dishes for my husband and myself, or simple classics like my kids’ favorite spaghetti and meatballs, it’s guaranteed we’ll have pasta at least once a week.

I’m a big fan of one-skillet pastas. Cooking the sauce in a single skillet means you layer in flavors as you go, which results in a richer sauce (with the added bonus of fewer pots to clean!). The skillet you choose is important — either a cast-iron or stainless steel one is ideal. Don’t use a non-stick pan — it won’t allow the browning and caramelization you want for building flavor. And always use a large skillet to give you lots of room to toss the pasta in the sauce. Click through to master the technique for making restaurant-worthy one-skillet pasta, and find three mouthwatering recipes.

Author: Krsiten Eppich

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