One-pot casarecce pasta combines sliced Italian sausage with garlic, fresh thyme, basil, and rosemary in a crushed tomato sauce, finished with parmesan. Everything cooks in one pot for minimal cleanup and maximum flavor.
Cook Casarecce pasta until al dente. Reserve 1-2 cups of the pasta water and drain. Add olive oil to a large pot over medium heat. Add sliced sausages or ground sausage and cook until browned. Add onion, garlic, seasonings and herbs and saute together until fragrant, about 2-3 minutes. Season with salt and pepper.
Then add crushed tomatoes (do not drain tomatoes) and tomato paste and 1 cup of the pasta water (save the rest for later, if needed) and bring to a boil. Reduce heat to low and simmer uncovered for 15-20 minutes (sauce should thicken, if still watery, continue to simmer for an additional 5 minutes). Taste for salt, add as needed.
Add the Casarecce pasta back into the pot along with freshly grated parmesan, heavy cream, and salt and pepper. If pasta sauce is too thick, thin out the pasta with the remaining pasta water, adding 1/4 cup at a time until desired consistency is reached. Mix together and serve. Garnish with fresh basil, burrata, and additional parmesan and red pepper flakes, optional
Cool and refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of water or broth to loosen the sauce.
Yes. The recipe specifies 1 lb ground sausage as an alternative. Brown it fully before adding other ingredients to break up any clumps.
You'll need enough water or broth to cook the pasta and let it absorb the sauce as it simmers. Start with about 3–4 cups and adjust if the pasta dries out.
Brown and slice the sausage, dice the onion and garlic, and chop the herbs up to 1 day ahead. Store separately in the fridge; cook the full dish fresh.
Use 1 tsp dried thyme, 1/2 tsp dried rosemary, and 1 tsp dried oregano. Add them with the tomatoes; dried herbs release flavor more slowly in one-pot cooking.
Taste at 12–14 minutes. Casarecce should be tender but still have a slight bite. Pasta continues to soften as the pot sits, so don't overcook.
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