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Alison Roman Turns Pantry Staples Into a Creamy One-Pot Pasta
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Published in House and Home on Sunday, November 16th 2025 at 2:54 GMT by House & Home- 🞛 This publication is a summary or evaluation of another publication
- 🞛 This publication contains editorial commentary or bias from the source
Alison Roman’s “Cooking Something from Nothing” – A Pantry‑First Adventure
House & Home’s “Alison Roman – Pantry Cooking” article takes readers into the kitchen of one of contemporary food’s most authentic voices, Alison Roman. The piece opens with a snapshot of Roman’s studio kitchen—a light‑filled space where the clatter of pots and the glow of a modern stove meet the rustic charm of an organized pantry. The photo immediately sets the tone: Roman is not about haute‑cuisine gadgets; she’s about what you already have and how to make it sing.
Who Is Alison Roman?
The article begins by situating Roman within the wider culinary conversation. Roman, best known for her candid blog “Alison Roman” and her popular Instagram feed, is celebrated for turning simple ingredients into dishes that feel “homey” and “comforting” without being bland. A New York Times column, her bestselling cookbook (titled Alison Roman), and a growing YouTube channel are all mentioned, underscoring how her brand has expanded from the small screen to the larger, more accessible pantry‑first philosophy that this piece explores.
Roman’s cooking style is described as “relaxed, approachable, and unapologetically honest.” Her videos often showcase her working with pantry staples, making the most of canned goods, dried spices, and long‑lasting staples like rice and pasta. This article is no exception.
The Pantry Challenge
The central premise of the House & Home piece is Roman’s “pantry challenge” – a test of how creatively one can cook with only what is already in the pantry. Roman outlines a simple set of “rules” that the article lists:
- Use only pantry staples – no fresh produce beyond what is already “essential” (e.g., herbs, citrus).
- Keep it simple – no fancy sauces or complicated techniques.
- Focus on flavor – use spices, salt, and good olive oil to elevate the dish.
A side‑by‑side image of a typical pantry (full of canned tomatoes, beans, pasta, rice, and a spice rack) is provided, and Roman comments that “the pantry is a pantry, and it’s a pantry full of possibilities.”
The Dish: A Creamy, One‑Pot Pasta
Roman’s “something from nothing” is a creamy one‑pot pasta that turns ordinary pantry staples into a comforting, restaurant‑style dish. The article walks readers through the recipe step‑by‑step, offering both a clear instructions list and the sensory details that make Roman’s videos so engaging.
Ingredients (serves 2–3)
| Item | Amount | Notes |
|---|---|---|
| Olive oil | 2 tbsp | Virgin extra‑virgin for depth |
| Garlic | 2 cloves, minced | Use the jar‑filled garlic if fresh is scarce |
| Onion | 1 small, finely diced | A pantry staple, often found in bulk |
| Dried oregano | 1 tsp | Adds herbal warmth |
| Crushed red pepper flakes | ½ tsp | Optional for heat |
| Canned crushed tomatoes | 14 oz | Good quality, no added sugar |
| Arborio or short‑grain rice | ½ cup | For a velvety texture |
| Water or vegetable broth | 2 cups | To cook the rice |
| Salt | to taste | Finish with kosher salt |
| Black pepper | ¼ tsp | Freshly ground |
| Parmesan cheese | ¼ cup, grated | A pantry‑friendly option |
| Fresh basil or parsley | 2 tbsp, chopped | Optional garnish, added at the end |
Steps
- Heat the oil in a medium saucepan over medium heat. Add garlic and onion, sauté until the onion turns translucent (about 3–4 minutes).
- Stir in spices – oregano and red pepper flakes – to toast for 30 seconds.
- Add the tomatoes (with juices) and bring to a gentle simmer. Let the mixture reduce slightly for about 5 minutes.
- Stir in the rice and water (or broth). Season with salt and pepper. Bring to a boil, then lower heat to a simmer and cover.
- Simmer for 15–20 minutes, or until the rice is tender and the liquid has thickened. Stir occasionally to prevent sticking.
- Finish with cheese – fold in the grated Parmesan until it melts into a creamy sauce.
- Garnish with fresh herbs if available. Serve hot.
Roman’s voice is present throughout the article, with brief comments like “This is where the magic happens: the tomato reduces and the rice takes on that comforting creaminess.” She also notes that the dish can be adapted for gluten‑free pasta or rice, making it accessible for a range of diets.
The Visual Journey
Each step is accompanied by vivid, high‑resolution images that capture the cooking process. One image shows Roman’s hands chopping onions, another zooms in on the bubbling tomato‑rice mixture, and a final plate shot showcases the finished pasta topped with a swirl of Parmesan and a scattering of fresh basil. The photography is deliberately styled to feel intimate and unpretentious, mirroring Roman’s aesthetic.
The article also references Roman’s YouTube channel, where she expands on this recipe in a 5‑minute video. The link directs readers to a video where Roman demonstrates the simmering process and shares a few “quick‑fire” tips: how to avoid lumps in the sauce, how to adjust the consistency with a splash of broth, and how to use whatever herbs are on hand.
Beyond the Recipe: Roman’s Kitchen Philosophy
Roman’s pantry cooking isn’t just a recipe; it’s a philosophy about food. The article quotes Roman: “You don’t need fancy ingredients or a fancy kitchen. You just need a good sense of flavor.” This ethos is reinforced by the “Pantry Tips” sidebar, which includes:
- Stock up on quality staples – extra‑virgin olive oil, good canned tomatoes, dried beans.
- Keep spices fresh – grind whole peppercorns and store spices in glass jars.
- Don’t be afraid to experiment – swap pasta for quinoa or use canned chickpeas for extra protein.
The sidebar also links to a “Pantry Essentials” shopping list page on House & Home, which offers a curated list of pantry staples from local and national brands.
Community and Engagement
The article ends with a call to action: readers are encouraged to post their own pantry‑based creations on Instagram using the hashtag #HouseAndHomePantry. Roman’s own Instagram handle (@alisonroman) is featured, and the article includes a short clip of her Instagram Reel, where she highlights the dish’s versatility for a week‑night dinner.
Additionally, the piece provides links to related House & Home articles on “Budget-Friendly Cooking,” “Quick One‑Pot Meals,” and “The Art of Pasta,” encouraging readers to explore more about how simple ingredients can be elevated.
Final Thoughts
House & Home’s “Alison Roman – Pantry Cooking” article is more than a recipe guide; it’s a celebration of the everyday pantry that sits in kitchens around the world. Through the lens of Roman’s relatable style and accessible instructions, readers learn that a simple pantry can produce dishes that feel indulgent yet remain grounded in practicality.
The article, in sum, showcases Roman’s knack for turning “nothing” into “something,” proving that a well-stocked pantry and a good sense of flavor are all you need to create comfort food that feels fresh, innovative, and wholly satisfying.
Read the Full House & Home Article at:
[ https://houseandhome.com/gallery/alison-roman-pantry-cooking-something-from-nothing/ ]
