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overhead shot of pasta in speckled bowl with fork

One-Pot Casarecce Pasta

  • Author: Quin Liburd
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6-8 1x
  • Category: Main Dishes
  • Method: Stovetop
  • Cuisine: Italian-American


Whip up dinner in under 30 minutes with this super easy one-pot casarecce pasta; bursting with spicy Italian sausage, fire roasted tomatoes, plenty of fresh basil, and all the parmigiano-reggiano cheese that you can handle!


  • 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


  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!


  1. Leftovers can be stored in an airtight container in the fridge for up to one week.
  2. Feel free to use ground beef or ground turkey as an alternative choice of protein.

Keywords: dinner, pasta