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5 from 2 votes
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 week night supper, with only one pot to wash later!
Sriracha Ranch One Pot Pasta
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings: 6 servings
Author: Myra
  • 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)
  1. 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.
  2. 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.
  3. 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.
  4. Meanwhile, chop peppers* and grate 1/2 cup of cheese***.
  5. 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).
  6. 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).
  7. Garnish with fresh parsley (optional) and enjoy (while also enjoying the lack of dishes you'll have to do)!
Recipe Notes
  1. * On other occasions I have used frozen peppers for this recipe (discussed in our post on plain yogurt).  Just don't overcook them.

  2.  ** 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

  3. *** We always use real Parmesan cheese (see our price comparison in our plain yogurt post)

Also, find out about about freezing mushrooms here!