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casarecce pasta with sausage finished
Summer Rose

Casarecce Pasta Recipe

Make this easy casarecce pasta with sausage in a rich tomato sauce with garlic, herbs, Parmesan, and a little cream.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6
Course: Main Course
Cuisine: American, Italian
Calories: 452
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb casarecce pasta
  • 4 sausage links sliced
  • 1 small onion diced
  • 4 garlic cloves diced
  • 3 sprigs fresh thyme
  • 1 tbsp fresh basil chopped, plus more for garnish
  • 2 sprigs fresh rosemary finely chopped
  • 1 tsp dried oregano
  • ½ tsp red pepper flakes plus more for garnish
  • 28 oz canned crushed tomatoes undrained
  • 6 oz canned tomato paste
  • 1 cup freshly grated Parmesan
  • 3 tbsp heavy cream
  • 1 tbsp olive oil
  • Salt and black pepper to taste

Equipment

  • Large pot
  • Colander
  • Cutting board
  • Chef's knife
  • Wooden spoon or spatula
  • Measuring cups and spoons

Method
 

  1. Cook casarecce in well-salted water until just al dente. Reserve 1 to 2 cups pasta water, then drain.
  2. Heat olive oil in a large pot over medium heat. Add sliced sausage and brown on both sides.
  3. Add onion, garlic, thyme, basil, rosemary, oregano, and red pepper flakes. Cook for 2 to 3 minutes until fragrant. Season with salt and pepper.
  4. Stir in crushed tomatoes, tomato paste, and 1 cup reserved pasta water. Bring to a boil.
  5. Reduce heat to low and simmer uncovered for 15 to 20 minutes, or until the sauce thickens. Continue for about 5 minutes longer if needed.
  6. Add cooked casarecce, Parmesan, and heavy cream. Stir gently until combined. Add reserved pasta water ¼ cup at a time if the sauce is too thick.
  7. Taste and adjust seasoning. Finish with basil, Parmesan, and red pepper flakes if desired.

Notes

  • Make ahead: Prepare the sausage-tomato sauce up to 3 days ahead and cook fresh pasta when serving.
  • Pasta water: Save more than you think you'll need. A small splash can bring the finished sauce back to a smooth consistency.
  • Sausage swap: Ground Italian sausage can replace the links at a 1:1 weight ratio.
  • Leftovers: Refrigerate within 2 hours and use within 3 to 4 days; reheat to 165°F.