How about pasta that you don't have to cook in boiling water and it's not some weird pre-mixed-box of goo you plop in the microwave?

15 minutes of prep before kick-off, then you can actually get this ready during a commercial break before the 2nd quarter gets underway. Let it do its thing on your stovetop and by half-time, you're ready to dive in.

Thanks to Jeff Mauro on Food Network's "The Kitchen" for turning us on to a new way to do pasta. We've done this about five times since we first discovered it, and all you need is a big pot and bowls to dish the stuff out in.

One-Pot Super Easy Fusilli:

One 32-ounce box chicken stock, One 28-ounce can crushed roasted tomatoes, One 1-pound box fusilli pasta, One 8-ounce jar drained oil-packed sun-dried tomatoes (julienned, with 2 tablespoons oil reserved), One 3.5-ounce jar capers (drained), 4 cloves garlic (minced), One small onion (diced), Kosher salt and freshly ground black pepper, 8 ounces whole milk ricotta, Olive oil and 12 fresh basil leaves (julienned) for garnish

Two steps from here on out, that's it! Yeah, it's a kinda weird take on cooking pasta but (somewhat amazingly) it really does work and honestly, the result is eye-rolling deliciousness!

1) Put the chicken stock, tomatoes, fusilli, sun-dried tomatoes plus the reserved oil, capers, garlic, and onion in a large pot, sprinkle with a pinch of salt and some pepper. Stir together. Cover and bring to a boil over high heat. Lower to medium-low heat and simmer, stirring occasionally, until the pasta is al dente and the sauce has thickened, about 25 minutes.

2) Serve in bowls with good dollops of the ricotta on top, and garnish with a little olive oil, some basil, and another shot of ground pepper.

Serves 4 to 6 and you've only used one pot. Gotta love that.


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