Casarecce Pasta (One-Pot No Boil Recipe)
You already know I don’t play when it comes to pasta being bland or boring. I’ve tested this one enough times to know it works, and it comes together fast enough for a weeknight but still hits like comfort food. This is one of those easy pasta dinners that never lets me down. It’s hearty, flavorful, and packed with everything I love, well-seasoned sausage, garlic, peppers, and a rich marinara sauce that clings perfectly to the casarecce.
Servings 6 servings
Calories 445kcal
Equipment
Ingredients
- 1 pound ground Italian Sausage
- 2 teaspoons Italian Seasoning Divided into 2 portions; Adjust to taste.
- salt and pepper to taste
- ½ cup diced onions
- ½ cup diced green bell peppers
- 3-4 garlic cloves Minced
- 24 oz marinara sauce
- 1 - 1 ½ cups water
- 10 oz casarecce pasta
Instructions
- Heat a large skillet or Dutch oven over medium-high heat. Add the ground Italian sausage and break it apart with a spatula. Cook until browned and fully cooked through, about 6–8 minutes. Drain excess grease if needed.
- Add chopped onions and diced green bell peppers to the skillet with the sausage. Cook for 3–4 minutes, until they start to soften. Stir in the minced garlic and cook for another 1–2 minutes until fragrant.
- Sprinkle in 1 teaspoon of Italian seasoning, salt, and pepper to taste and stir to coat the sausage and veggies evenly.
- Pour in the marinara sauce, water, 1 teaspoon of Italian Seasoning, salt, and pepper. Stir everything together.
- Add the uncooked casarecce pasta to the skillet or pot and toss 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 allow the pasta to simmer.
- Simmer for 10-15 minutes or until the pasta is soft. Check in every 5 minutes and stir to prevent the pasta from scorching the bottom of the pot.
Nutrition
Serving: 1serving | Calories: 445kcal | Carbohydrates: 37g | Protein: 19g | Fat: 22g