One

Name: One-Pot Casarecce Pasta With Italian Sausage
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Cuisine: Italian-American
Ingredients: 2 tablespoons extra virgin olive oil; 1/2 cup chopped white onion; 1 tablespoon garlic, minced; 1 lb ground Italian sausage, spicy or mild; 3 1/2 cups low-sodium chicken broth; 1 lb Casarecce pasta; 1 (14.5-ounce) can diced fire roasted tomatoes; 1 cup fresh basil, chopped; 1/3 cup finely grated parmigiano-regggiano cheese, plus more for topping; salt and pepper, to taste

This one-pot casarecce pasta combines spicy Italian sausage, fire roasted tomatoes, and fresh basil in a single pan, ready in under 30 minutes. The pasta cooks directly in seasoned broth, absorbing flavor while eliminating cleanup.

🌍Italian-American 🏷️Dinner 🏷️Pasta

Total

30 min

Servings

6

Difficulty

Easy

Est. Cost

$20–$33

Recipe Source

View original recipe

From Butterbeready · by Quin Liburd

Ingredients

2 tablespoons extra virgin olive oil

1/2 cup chopped white onion

1 tablespoon garlic, minced

1 lb ground Italian sausage, spicy or mild

3 1/2 cups low-sodium chicken broth

1 lb Casarecce pasta

1 (14.5-ounce) can diced fire roasted tomatoes

1 cup fresh basil, chopped

1/3 cup finely grated parmigiano-regggiano cheese, plus more for topping

salt and pepper, to taste

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Instructions

1
In a large dutch oven or large pot, heat olive oil over medium-low heat. Then add in onions and cook until onions become translucent in color. Add in garlic and continue stirring everything together until garlic is fragrant, about 1-2 minutes.
2
Add ground sausage to pot and using a wooden spoon, break up sausage into crumbles, and cook until all sausage has browned. Next, add in broth and stir. Then add in uncooked pasta and stir pot again.
3
Cover pot with lid and let pasta cook through completely, about 15 minutes or until all pasta is cooked through. Once pasta is cooked, you can taste and add salt/pepper, if needed to preference.
4
Lastly, add in tomatoes and fresh basil and stir everything to combine. Toss in grated cheese and serve in bowls, and top with more cheese if desired. Enjoy!

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Tips & Notes

Pro tips

Brown the sausage thoroughly over medium-high heat, breaking it into small pieces; this step builds flavor and prevents the pasta from tasting greasy.
Stir frequently once the pasta hits the liquid to prevent sticking to the bottom—one-pot pastas need more attention than boiled pasta.
Add basil and most of the cheese at the end; fresh basil loses flavor if simmered too long, and hot pasta will wilt it perfectly.
Taste and adjust salt carefully: the broth, sausage, and cheese are all salty, so add gradually and taste before serving.

Substitutions

Ground Italian sausage → ground beef or ground turkey (use same weight; turkey will be leaner)
Fire roasted tomatoes → regular canned diced tomatoes (add 1/4 teaspoon smoked paprika for depth)
Parmigiano-reggiano → Pecorino Romano (sharper flavor, use slightly less)
Fresh basil → fresh parsley (milder but keeps the fresh herb element; add a squeeze of lemon)

Storage & make-ahead

Store leftovers in an airtight container for up to 3 days; reheat gently on the stovetop over medium heat with a splash of broth or water to loosen the pasta.

Common Questions

Can I use mild sausage instead of spicy?

Yes, mild Italian sausage works perfectly if you prefer less heat. You can also add red pepper flakes to the pot if you want extra spice.

Do I need to brown the sausage first?

Yes, browning the sausage before adding broth develops deeper flavor and helps render the fat, which seasons the entire dish.

Can I make this ahead?

This dish is best eaten fresh, but leftovers keep refrigerated for up to 3 days. Reheat gently on the stovetop with a splash of broth to restore creaminess.