casarecce pasta sauce recipe

Recipe for Casarecce with sausage in tomato-garlic sauce with parmesan and fresh herbs - super simple, super quick, and super delicious! This pasta can be ready in thirty minutes, and it is so delicious that you will want to order it again immediately. Do you like quick pasta recipes? Try out this recipe for One-Pot Creamy Spinach Tomato Noodles as well as this recipe for Spinach Sausage Gnocchi! I am a huge fan of delicious meals that can be made in just one pot and don't require much effort. Recently, I've developed an appreciation for meals that are straightforward to prepare but still rich in flavor. It might be different for you, but when the weather starts to get warm, I try to limit the amount of time I spend using the oven and stovetop and instead stick to making this spaghetti recipe. What about you? I used Seemore's Parmesan Chicken Sausage to give my tomato sauce an extra kick, and then I improved the flavor even further by adding tomato puree, tomato paste, garlic, and fresh herbs. I was done with everything in about half an hour, so I went ahead and sat down with a glass of Chardonnay from Cakebread Cellar and poured it for myself. It goes without saying that last night was an amazing time. (There is nothing more relaxing than putting your feet up with a tasty meal and a respectable bottle of wine.) Ingredients When I first made this dish, I used whatever ingredients I could find in my kitchen cupboards and refrigerator. There is no need to make a special trip to the market because all of the components are pantry staples; therefore, there is no need to make a special trip to the market (unless you run out of anything, of course) (unless you run out of something, of course).

• Pasta Casarecce is a type of short pasta that originates in Italy and literally translates to "homemade" or casereccio (Italian short pasta that literally translates to "homemade" or casereccio) (Casereccio is a type of Italian short pasta, and its name literally translates to "homemade")
• sausage links
• whole cloves of garlic
• a bulb of onion

tomatoes smashed together

• Tomato paste

Both thyme and rosemary are examples of fresh herbs.

• Seasonings: dried thyme and crushed red pepper flakes

water contained in canned pasta

• extra virgin olive oil and Greek yogurt
• Parmesan cheese

Because it contains so many different flavors, you will definitely want to make this recipe again and again. Due to the fact that it is so simple to put together, one of my go-to meals for the week can now be prepared with ease. How to prepare Casaricci Pasta As I was saying, this is a simple recipe that only requires one pot. Nevertheless, all of the commotion should be left at the door. First, the cassarci noodles need to be cooked until they are tender. After draining the pasta, set aside two cups of the cooking water. In a large pan that is preheated to medium, add the oil. Brown both sides of the sausage ring strips after cutting them into strips from the ring. Sauté the onion, garlic, spices, and herbs for about two to three minutes, or until the mixture becomes fragrant. Add some salt and pepper before serving. The next step is to bring the tomato puree, tomato paste, and pasta water to a boil. Before adding the tomato puree, do not drain the tomatoes; instead, save the juice because it contains a lot of flavor. Reduce the heat to low and continue cooking, uncovered, for 15–20 minutes (the sauce should thicken; if it is still runny, continue boiling for another 5 minutes) (sauce should thicken, if still runny, continue boiling for another 5 minutes). Check the flavor with salt, and add more as desired. Reintroduce the cazaricha pasta to the pan, along with the freshly grated Parmesan cheese, sour cream, and seasonings of your choice. Combine, then dish out. To finish, sprinkle on some red pepper flakes, burrata cheese, fresh basil, and Parmesan. (my choice) Advice on preparing pasta in a single pot, as taught by Casarecce You can substitute whatever noodles you have on hand for the kashichi noodles if you don't have any. This recipe is going to turn out delicious no matter what!

• While the pasta is boiling, make sure the water has the appropriate amount of salt in it! This easy step imparts a ton of flavor into the dough while also seasoning it.
• Make sure the pasta is cooked all the way through. Using this trick will prevent the dough from turning into mush when it is cooked in the tomato sauce.
• Don't stress out if you didn't remember to save the water from the pasta! You could also use chicken broth in its place of the water.
• Seemore Sausage comes highly recommended from me! If you don't want to use this particular sausage, you can substitute one pound of any Italian sausage you like.

Remove pieces of pasta and sausage from the cooking pot. By: Britney Cassarishi pasta with sausage in a tomato-garlic sauce with Parmesan and fresh herbs, prepared in a manner that is expedient, simple, and delectable. Part: 6 Time required for preparation: 5 minutes Cooking time: 25 minutes Calories: 449 kcal equipment big bowl Ingredients

• One pound of paste for the flask
• 4 sliced sausage links
• 1 diced small onion or 1 pound of ground sausage • 1 diced small onion or 1 pound of ground sausage (or 1 pound ground sausage)

A quarter of a clove of garlic that has been minced

• Three separate sprigs of thyme
• Twelve tablespoons of fresh basil, chopped, with some extra for garnish
• 2 sprigs of rosemary, chopped into small pieces
• One-fiftieth of a teaspoon of dried thyme
• An additional one-tenth of a teaspoon of crushed red pepper for the garnish
• mashed tomatoes in a can weighing 28 ounces
• Tomato paste in a can, 6 ounces total
• One cup of Parmesan cheese that has been grated
• Two and a half milliliters of sour cream

instructions

1. Cook Casarecce pasta until done. After draining the pasta, set aside two or two cups of the cooking water. Add oil to a large skillet over medium heat. Cook the sausage until it turns golden, either by adding chopped or ground sausage. Fry the onions, garlic, spices, and herbs for about two to three minutes, or until the mixture becomes fragrant. Add some salt and pepper before serving.
2. Next, add the tomato puree (do not drain the tomatoes), tomato paste, and one cup of the pasta water, and bring to a boil. If necessary, set aside the remaining pasta water for use at a later time. Cook for another 15–20 minutes with the lid off and the heat turned down low (sauce should thicken, if still liquid, continue to simmer for another 5 minutes) (the sauce ought to become more viscous; if it is still watery, continue to simmer it for another five minutes) (sauce should thicken, if still liquid, continue to simmer for another 5 minutes). Try it out, and add more if it's needed.
3. Return the Casarecce pasta to the pan and add the freshly grated Parmesan cheese, sour cream, salt, and pepper to taste. In the event that the sauce for the pasta is too thick, you can thin it out by adding the remaining pasta water, half a cup at a time, until it reaches the desired consistency. Combine, then dish out. Optional toppings include fresh basil, burrata, flakes of Parmesan cheese, and crushed red pepper.