Single-Pot Italian Noodle Potage

This recipe delivers all the decadence of a restaurant-quality meal—that thick, velvety sauce and the succulent, tender pink crustacean meat—but it is all made in one single pan, from start to finish! The wide, flat pasta ribbons cook right in the creamy liquid, which releases starch and helps thicken the sauce naturally. Seriously, the clean-up is minimal, and the total cook time is under forty minutes!

For a busy weeknight, this pasta dish feels like a total splurge, but it is fast, simple, and guaranteed to impress everyone at the table. It’s comforting, savory, and it is a perfect way to get a delicious Italian meal on the table with zero fuss. Trust me, once you try making this classic dish all in one skillet, you will never go back to the old way!

Why You’ll Love This Recipe

One-Pan Wonder: Everything cooks in a single skillet, which means almost no cleanup.
Super Fast: Goes from prep to table in a mere 35 minutes.
Velvety Texture: The pasta starches thicken the sauce as it cooks, creating a perfect, natural Alfredo.
Restaurant Quality: Tastes rich, creamy, and decadent, like a special occasion meal.
Simple Ingredients: Uses basic liquid dairy products and kitchen staples for the base.

Ingredients You’ll Need

Cleaned, shelled pink crustaceans that are quickly seared to provide the delicate main protein.
Wide, flat wheat ribbons that cook directly in the liquid base and release starch to naturally thicken the sauce.
A mix of savory clear liquid stock, full-fat dairy, and high-fat pouring liquid that forms the creamy base.
Pressed pungent cloves that infuse the cooking oil and fat with aromatic flavor.
Grated, aged hard Italian curd that melts into the sauce for essential saltiness and richness.
Clarified, unsalted dairy fat and cold-pressed fruit oil used for searing the meat and aromatics.
A tiny bit of ground tropical seed to add a subtle, warming complexity to the sauce.

How It’s Made

This meal is cooked in sequential steps using one pan. The process starts by quickly searing the pink crustaceans to prevent overcooking, after which they are removed and set aside. The remaining pan drippings are used to sauté the aromatics before the liquid base (stock and milk) is added. The flat wheat ribbons are submerged in this liquid and cooked until tender. Finally, the sauce is enriched with high-fat pouring liquid and aged curd, and the reserved pink crustaceans are gently folded back in before serving.

Tips, Variations & Storage

Tip: When searing the crustaceans, cook them only until they just turn pink (in a “C” shape). They will finish cooking when they are returned to the hot sauce, which prevents them from becoming tough or rubbery.
Substitution: Feel free to swap the wide, flat wheat ribbons for linguine, rigatoni, or even elbow macaroni, though the cooking time may vary slightly.
Add-ins: For added color and nutrition, stir in a cup of fresh spinach leaves or blanched broccoli florets during the final minutes of simmering.
Dietary Swap: If you prefer less richness, swap the high-fat pouring liquid with a low-fat evaporated milk, although the sauce will be thinner.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating Note: To reheat, place the pasta in a skillet over medium-low heat and stir in a splash of clear liquid stock or full-fat liquid dairy to revive the sauce and prevent it from clumping.