One Pot Pasta with Smoky Pork and Broccolini
Author
Jess Emin
A food photographer, food stylist, and food TV host whose life revolves around food.
I love a good restaurant meal, but I also love staying home in sweatpants and still eating something that feels exciting. That’s where this one pot pasta recipe comes in. It’s the kind of dish I make on busy weeknights when I want big flavor, minimal cleanup, and zero fuss. This one pan pasta is smoky, creamy, comforting, and built entirely in a single pot on the stove. Ground pork brings richness and protein, broccolini adds freshness, and the sauce turns glossy and luxurious thanks to pasta water, heavy cream, and parmesan cheese. It’s cozy without being heavy, and indulgent without being complicated.
Ingredients:
- 150 grams orecchiette, cooked al dente, and reserve 1 ½ cups pasta water (essential)
- 1 1/2 cups pasta water (reserved from cooking pasta)
- 2 tbsp olive oil
- 1 cup white or yellow onion, diced, about 1 small onion
- 1/4 tsp salt
- 3 tbsp fennel seed
- 2 tbsp crushed red pepper
- 500 grams ground pork
- 1/4 tsp salt
- 2 tsp smoked paprika
- 1 tsp paprika
- 1 1/2 tbsp onion powder
- 2 tbsp oregano
- 3 cups broccolini, chopped bite sized, flowers and stems
- 1 1/4 cups cream
- 1 1/2 cups grated parmesan cheese
- Finish with parmesan, pepper and/or lemon zest
Instructions:
- Cook the orecchiette to al dente according to the package.
- Before draining, reserve 1½ cups pasta water (putting a jar beside your colander is genius).
- Drain and set pasta aside.
- Set a large pan / straight-sided skillet / Dutch oven over low-to-medium heat. Add 2 Tbsp olive oil, then add: diced onion, ¼ tsp salt, fennel seed, and crushed red pepper.
- Cook, stirring often, until onions are soft and translucent and fennel is fragrant, about 8 minutes.
- Turn heat up to just above medium. Add ground pork plus: ¼ tsp salt, smoked paprika, paprika, onion powder and oregano.
- Use a wooden spoon or spatula to break the pork into small pieces.
- Once broken up, let it sit to brown on one side about 5 minutes, then stir and cook through.
- Add broccolini and ½ cup pasta water.
- Cook for 2–3 minutes, stirring, just until broccolini starts to soften and brighten.
- Reduce heat to low and add: cooked pasta, remaining reserved pasta water (add gradually as needed), cream and grated parmesan.
- Stir gently so you don’t break the pasta.
- Keep it on low heat and let it simmer until the sauce thickens and coats the noodles.
- You’re looking for: sauce that clings, not a puddle at the bottom.
- If it’s not thickening, nudge heat up slightly—but don’t go above medium, so the cream doesn’t split.
- Serve hot with more parmesan, fresh cracked pepper, and/or lemon zest.
Why One-Pot Pasta Always Wins
A great one pot pasta recipe isn’t just about less mess, it’s about control. When everything happens in one pan (or a large straight-sided skillet or Dutch oven), flavors stay concentrated. Nothing gets lost down the drain, and the sauce becomes part of the pasta instead of something poured on top.
This one pan pasta dish also teaches an important pasta skill: how to build a creamy sauce without flour. The secret is starchy pasta water, which binds fat and liquid into something rich and glossy.
One Pot Pasta: Building Flavor from the Ground Up
Everything starts with extra-virgin olive oil, diced onion, fennel seed, and red pepper flakes. Cooking these gently allows the onion to soften while the spices bloom. If you wanted, this would also be the moment to add cloves garlic or italian seasoning, but the base recipe keeps things focused.
Once the onions are soft, I turn the heat up to medium-high heat and add the pork with smoked paprika, oregano, and salt. Letting the meat sit undisturbed before you stir helps it brown properly, which adds depth to the final flavor.
This same base works beautifully with italian sausage, or even shrimp added later in the cooking process.
Pasta Shapes Matter More Than You Think
I love orecchiette here, but this one pot pasta method works with nearly any pasta shape. Rigatoni, penne, or rotini all hold sauce well and cook evenly. Just make sure the pasta is cooked al dente, since it will continue to soften once combined with the sauce.
Always cook pasta in well-salted water, boil it until just tender, and reserve pasta water before draining using a colander. That reserved liquid is essential in a one pot pasta — it’s what transforms cream and cheese into a silky sauce that coats every noodle.
The Sauce: Creamy Without Being Heavy
Once the pork is browned and the broccolini has cooked briefly, everything comes together. Pasta water, cream, and parm added gradually, and the sauce thickens as it simmers.
You’ll see the sauce change texture — from loose and watery to glossy and clingy. That’s when you know it’s ready to combine pasta with the sauce.
Veggies, Add-Ins, and Variations
Broccolini is my favorite here, but this recipe is incredibly flexible. You can add:
- Mushrooms for earthiness
- Spinach folded in at the end
- Cherry tomatoes or grape tomatoes for brightness
- Fresh herbs like fresh basil, rosemary, or parsley
You can also finish the dish with lemon juice or extra black pepper to sharpen the flavors.
Tips for Perfect One-Pot Pasta Every Time
- Keep dairy on low heat to avoid splitting
- Use tongs or a fork to gently toss the pasta
- Taste before adding more salt — cheese adds sodium
- If sauce tightens too much, add reserved pasta water
- Finish with a garnish of herbs and freshly grated parmesan
Storage, Leftovers, and Reheating
Leftovers keep well in an airtight container in the fridge for up to three days. Reheat gently on the stovetop or in the microwave with a splash of water or broth to loosen the sauce.
Cream-based pasta doesn’t freeze well, so I don’t recommend the freezer for this one.
Why This Pasta Dish Works
This one pot pasta recipe has it all: quick cooking, bold flavor, easy cleanup, and room to customize. It’s the kind of recipe that looks impressive in pasta bowls, and still feels doable after a long day.
Final Thoughts On This One Pan Pasta
This is my kind of comfort food — simple ingredients, rich, smoky, and satisfying, without extra steps or stress. It’s proof that great pasta doesn’t require a pile of dishes or complicated techniques. Just one pot, good ingredients, and a little patience.
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Jess Emin
Every aspect of Jessica Emin’s personal and professional life revolves around food; she’s a food photographer, a food stylist, a sommelier and has hosted two food TV series. Jess credits all the people she’s met along her culinary journey for her confidence in the kitchen–she’s picked up tips, tricks and technique from hundreds of pros–from working pie dough at the age of ten with her mom, to shucking tutorials with oyster farmers, to foraging with chefs to find perfect mushrooms, and watching chefs in Canada’s best restaurants. She lives and breathes the East coast, and its incredible food offerings.
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You did it again, amazing!
Thanks Debbie! Glad you enjoyed it!
Home run! I added baby Bella mushrooms. It was really good!
Love that, Shannon! Thanks for the lovely review!
Love the recipe but only used one tbsp of red pepper flakes. Still plenty of heat. Two tablespoons needs a warning label
Glad you liked this one, Greg!
This was a really good recipe. I didn’t have broc so I used snap peas.
Great swap, Josephine! Love it!