Casarecce Pasta (recipe with one pot)

You already know that I don’t play when it comes to pasta faint or boring. I have tested this enough to know workAnd it comes together quickly enough for a weekday evening, but still touches as a comfort food. This is one of those simple pastaginers who never abandoned me. It is sturdy, tasteful and full of everything I love, well -spiced sausage, garlic, peppers and a rich marinara sauce that perfectly holds on to the casarecce.

Casarecce Pasta ingredients

Ground Italian sausage: brings rich, savory taste and a little herb that makes the entire dish feel firm and satisfying.
Italian herbs: Adds a mix of herbs that gives the sauce that gives classic, reassuring taste without needing a dozen different herbs.
Onions” Green bell pepper” and garlic: Build a sweet and savory base that tastes the sauce as if it is cooking all day.
Marinara sauce: Keep it easy while you bring in those famous tomatoes that covers every bite.
Casarecce Pasta: The twisted shape is perfect for catching all those fleshy, garlic -like sauce, so every fork full of taste.

Flat-lay ingrediënten op een licht aanrecht: een helder meetbeker water, een pyrex-werper gevuld met tomatensaus, een kleine kom met gedroogde Italiaanse kruiden en zout, een kom gehakte ui en knoflook, een kom met in blokjes gesneden groene paprika, een kom met ongekookte casarecce pasta en een kom met ruwe grond aarzen.

How to make Casarecce Pasta

Detailed measurements and complete instructions can be found in the recipe card at the bottom of this message.

Brown the sausage: Heat a large frying pan or Dutch oven over medium heat. Add the ground Italian sausage and break it apart with a spatula. Cook until brown and completely cooked, about 6-8 minutes. Drain the excess fat if necessary.
Saut the vegetables: Add chopped onions and cubes of cut green pepper to the frying pan with the sausage. Cook for 3-4 minutes, until they get soft. Stir in the chopped garlic and cook for 1-2 minutes until it is fragrant.
Herbs on: Sprinkle 1 teaspoon of Italian herbs, salt and pepper to taste and stir to coat the sausage and vegetables evenly.
Add the sauce: Pour in the marinara sauce, water, 1 teaspoon of Italian herbs, salt and pepper. Stir everything together.
Add the pasta: Add the uncooked Casarecce pasta to the frying pan or pot and throw everything together so that the sauce completely covers the pasta. Lower the heat on the stove to low, place the lid on the pot and let the pasta simmer.
Simmer: for 10-15 minutes or until the pasta is soft. Check every 5 minutes and stir to prevent the pasta from burning the bottom of the pot.

A collage of four panels with: (top left) a rough hill of ground-Italian sausage in a hot frying pan; (right on the right) the sausage broken up and starts to turn brown; (Bottom left) in cubes of cut green bell pepper, chopped onion, chopped garlic and Italian herbs added to the partially boiled meat; (Bottom right) The meat and vegetables are baked together until the peppers and onions are softened.

A collage of four panels with: (top left) bright red tomato sauce that is poured over brown -ground meat with cubes cut onions and green bell pepper in a cast -iron frying pan; (right right) The sauce that is merged on top of the meat and vegetables; (bottom left) A dash of water added to the sauce in the frying pan; (Bottom right) the sauce and the meat mixture simmer with a hill with dried Italian herbs and salt on top.

Frying pan on the hob filled with pasta cooking in the simmering sauce of tomato meat, the noodles that are just starting to soften.

Raw casarecce noodles piled up in the middle of a tomato sauce sauce frying pan, just before you are stirred to cook directly in the sauce.

Cast iron frying pan shot of the completed one-pot pasta, noodles and sausage covered with a shiny tomato sauce, ready to serve directly from the pan.

Frequently asked questions

Can I use a different type of pasta?

Yes! Casarecce is great for holding sauce, but you can exchange it with penne, rigatoni, rotini or even fusilli, everything that has curves or ridges to catch the taste.

What kind of Italian sausage should I use?

You can use mild, sweet or hot Italian sausage, depending on how many herbs you like. Pork sausage gives the most taste, but turkey or chicken sausage also works.

Can I make this in advance?

Certainly. This pasta keeps in the fridge for a maximum of 4 days. The flavors even deepen at night. Just heat again with a dash of water or broth to loosen the sauce.

Can I add cheese to this?

Absolute. Stir some Parmesan cheese or cover with mozzarella just before you serve for an extra layer of wealth.

What if I don’t have Italian herbs?

You can mix dried basil, oregano, thyme and a pinch of rosemary as a quick replacement.

Can I add more vegetables?

Yes! Mushrooms, zucchini or spinach would go great here. Just sautify them with the onions and peppers.

Is this recipe tough?

That depends on the sausage you use. Hot Italian sausage will bring the heat, but you can use mildly and add ground red pepper flakes to control the herb level yourself.

How do I prevent the pasta from drying out while warming up?

Add a dash of water, broth or even a small marinara before you warm up on the microwave or on the stove. It will help bring the sauce back to life.

Close-up of the finished casarecce with one pot that threw pasta in a rich tomato sausage sauce, served in a speckled white bowl and slightly sprinkled with dried parsley.

More pasta recipes

Southern black people spaghetti
One pot of chicken alfredo with broccoli
Spaghetti of million dollars
Creamy seafood filled shells
Seafood Mac and cheese

A shallow white bowl on a wooden plate with the finished pasta, with a hint of a burgundy cloth in the background, with the lively red sauce and sausage.

Casarecce Pasta (One-Pot No Cooking Recipe)

Brandi Crawford