This Sriracha Ranch One Pot Pasta brings together the spicy tang of Sriracha and the creamy coolness of ranch dressing.
Ready in just over 30 minutes, it’s easy enough for a weeknight supper, with only one pot to wash later!
I grew up in a spice-loving family. We always used our fair share of cayenne pepper and hot sauce. But by the time I was an adult, things were getting extreme. Many times I saw my dad put so much hot sauce on his food that he was actually sweating, and enjoying every minute of it. My brother loved the heat almost as much. Locally made hot sauce became a common gift when I was travelling to far-off places.
Then I met Laurier, and lo-and-behold, there was another man in my life who loved spicy food. To this day, Laurier pours big red puddles of Sriracha with half the meals he eats. He’s in good company, anyway.
For the last few years, the go-to hot sauce for all of my family has been Sriracha. You probably recognize the distinctive bottle with the green top. It’s tangy and pretty hot, and damn it, I love Sriracha too, just on a more rational scale than the men in my life. But you know how I love it most? When it’s paired with cool, creamy ranch dressing.
This one pot pasta takes that tasty combination and makes it into a sauce for one of the easiest pastas you’ll ever make. I’ve just started experimenting with one pot pasta lately, and I have to say, I’m hooked. To make this meal, I used ONE POT. And a cutting board, and a knife. THAT’S IT. Amazing. I love it. Spoiler alert: This won’t be the last one pot pasta you see on this blog!
Anyway, give this a try, especially if you’ve never made a one pot pasta before, or if you, like me, love the idea of a Sriracha/ranch combo.
And if you’re not a fan of spice, fear not – the basic recipe for this pasta is mild, and heat-lovers can add more Sriracha to taste. Also, feel free to make it vegetarian if you want to – I’ve done it and it’s still super yummy!
Sriracha Ranch One Pot Pasta – Step-by-Step Instructions
Sriracha Ranch One Pot Pasta – Ingredients
Slit open sausage casings so that you will be able to remove the sausage inside and brown it. I used five sausages this time but I’ve also made it this sriracha ranch pasta without any meat at all and it was still delicious.
You could also save money by using just one or two sausages. A little goes a long way in this dish!
Add a few tablespoons of olive oil to a large pot set over medium heat. Add 2 medium sized chopped onions and cook for about five minutes, until onions are soft. Add six minced cloves of garlic and the ground sausage (removed from casings).
Cook for 5-10 minutes, breaking up sausage with a spoon, until sausage is cooked through.
Add about a cup of sliced mushrooms (I used frozen mushrooms) and sautee for a few more minutes.
Then add 6 cups of chicken broth (I use Better than Bouillon – it’s very affordable), 6 cups of short pasta (like penne, rigatoni or fusilli) and 1-2 tablespoons of Sriracha.
Tip: If you like things mild, just start with 1 tablespoon.
Cover pot with the lid and increase heat to high. Bring to a boil, then reduce to medium-low so it’s simmering. Cook for 8-10 minutes, stirring well after the first 5 minutes.
Meanwhile, chop 2 peppers and grate 1/2 cup of cheese. On other occasions I have used frozen peppers (discussed in our post on plain yogurt).
We recommend real Parmesan cheese (see our price comparison in our plain yogurt post).
After 8 minutes, check pasta.
If it is almost done, add peppers and cook for another 1-2 minutes (I like vegetables that still have some of their firmness and texture).
Add 1/2 cup of grated cheese and 1/2 cup of ranch dressing (I used our recipe for Homemade Ranch Dressing to quickly make a batch, and I lightened it up a little with 1/4 cup mayo and 3/4 cup plain yogurt to 1.5 tablespoons of mix).
Stir well to combine.
Taste and add more Sriracha if you would like it spicier (it should be pretty mild if you started with 1 tablespoon).
Garnish with fresh parsley (optional) and enjoy (while also enjoying the lack of dishes you’ll have to do)!
Have you ever made one pot pasta? Let me know in the comments below!
Ingredients
- 2 tbsp olive oil
- 6 cloves garlic minced
- 2 onions chopped
- sausages removed from casings (sausages are optional - you can make this pasta vegetarian if you want - or you can also use fewer sausages)
- 1 tbsp sriracha or more to taste, if you like things spicier than mild
- 6 cups short pasta like penne or fusilli
- 6 cups chicken broth I use Better Than Bouillon - it's very affordable
- 1 cup mushrooms sliced (optional) - can use fresh or frozen
- 2 bell peppers* diced - can use fresh or frozen
- 1/2 cup ranch dressing**
- 1/2 cup grated cheese I used Parmesan***
- parsley for garnish (optional)
Instructions
- Add olive oil to a large pot set over medium heat. Add chopped onions and cook for about five minutes, until onions are soft. Add minced garlic and the ground sausage (removed from casings). Cook for 5-10 minutes, breaking up sausage with a spoon, until sausage is cooked through.
- Add sliced mushrooms and sautee for a few more minutes. Then add chicken broth (I use Better than Bouillon), pasta and 1-2 tablespoons of Sriracha. If you like things mild, definitely start with 1 tablespoon.
- Cover pot with the lid and increase heat to high. Bring to a boil, then reduce to medium-low so it's simmering. Cook for 8-10 minutes, stirring well after the first 5 minutes.
- Meanwhile, chop peppers* and grate 1/2 cup of cheese***.
- After 8 minutes, check pasta. If it is almost done, add peppers and cook for another 1-2 minutes (I like vegetables that still have some of their firmness and texture).
- Add grated cheese and ranch dressing. Stir well to combine. Taste and add more Sriracha if you would like it spicier (it should be pretty mild if you started with 1 tablespoon).
- Garnish with fresh parsley (optional) and enjoy (while also enjoying the lack of dishes you'll have to do)!
Notes
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* On other occasions I have used frozen peppers for this recipe (discussed in our post on plain yogurt). Just don't overcook them.
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** I used our recipe for Homemade Ranch Dressing Mix to quickly make a batch of dressing, and I lightened it up a little with 1/4 cup mayo and 3/4 cup plain yogurt to 1.5 tablespoons of mix
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*** We always use real Parmesan cheese (see our price comparison in our plain yogurt post)
Also, find out about about freezing mushrooms here!
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