Casarecce Pasta: Easy Healthy Recipes for Home Cooks

Can simple weeknight cooking deliver bold flavor without robbing your time? We think it can, and this post will prove it.

We’re bringing a smart, time-saving collection that helps you get a nourishing dinner on the table fast. You’ll learn why this short rolled noodle clings to chunky and creamy sauces so well. We explain how to hit al dente every time and how to pick the right pasta recipe for your pantry.

We walk through three clear methods: one-pot sausage and tomato, a silky vegan red wine-tomato with peppers, and a creamy pesto with ham and walnuts. Each recipe shows simple swaps, pans to use, heat tips, and timing so you cook with confidence.

Expect practical tips on reserving starchy water, adding herbs, and finishing with cheese or dairy-free toppings. We also cover scaling, storage, and reheating so leftovers taste like they were just made and everyone love the results.

Why this pasta post belongs in your weeknight rotation

When time is tight, a short ingredient list and a clear method can still yield a standout dinner. We picked recipes that reliably finish in minutes you have between work and bedtime.

Simple wins: each recipe uses familiar items and a few smart shortcuts. That makes them the pasta best option for nights when you want flavor without fuss.

We streamline steps so you can make casarecce pasta even on low-energy days. You’ll see realistic cook windows and where to shortcut without losing texture or taste.

• Flexible for meat-eaters and plant-based diners at the same dinner table.

• Budget-friendly pantry builds that welcome frozen veg or jarred sauce.

• Clear notes on pan size, stove settings, storage, and reheating.

This post helps you build confidence and momentum at home. Follow the steps and you’ll find these meals repeatable over the next couple of days with minimal effort.

Casarecce pasta

A uniquely shaped short noodle makes each bite burst with sauce and texture.

Originally from Sicily, this short rolled noodle features a gentle S-curve and an open seam. That seam creates crevices that hold chunky bits, herbs, and grated parmesan cheese. The result is more flavor on every forkful.

Why the shape works with sauce

The rolled edges trap sauce instead of letting it slide off. Ridged troughs cling to oily or cream-based blends. That makes this shape a top choice when you want a sauce-forward bite.

Best sauces and pairings

• Tomato-based: fire-roasted or slow-simmered purée for depth and coverage.

• Basil pesto: thin with a splash of reserved water so it fills the folds.

• Creamy reductions: short cooking finishes in the pan for cohesive texture.

Cook time and texture tips

Use a large pot with well-salted water and stir soon after adding noodles to prevent sticking. Start tasting a minute before the lower end of the package range according package.

One-pot casarecce with Italian sausage, fire-roasted tomatoes, and fresh basil

We’ll show you how an easy, hands-off method delivers bold, homey dinner in under 30 minutes. This single-pot approach keeps cleanup low and flavor high.

Simple ingredients

What you need: 2 tbsp extra-virgin olive oil, 1/2 cup chopped white onions, 1 tbsp minced garlic, 1 lb ground italian sausage, 3 1/2 cups low-sodium chicken broth, 1 lb uncooked casarecce, 1 (14.5-oz) can fire-roasted tomatoes, 1 cup chopped fresh basil, and 1/3 cup grated Parmigiano-Reggiano. Add salt and pepper to taste.

Step-by-step

Heat olive oil in a large dutch oven or large pot over medium-low. Add chopped onions and garlic; sauté until translucent and fragrant. Crumble in the italian sausage and brown well.

Pour in the broth, stir, then add the uncooked casarecce. Cover and cook about 15 minutes, checking tenderness around the 12–15 minute mark.

When most liquid is absorbed and a bit remains as a glossy sauce, stir in fire-roasted tomatoes, fold in fresh basil, and finish with cheese.

Time, pan choices, and pro tips

• Cook time: dinner in under 30 minutes on medium heat.

• Pan: use a heavy dutch oven or large pot for even heat.

• Pro tip: no need to precook noodles; released starch helps thicken the sauce.

• If the pot dries before the noodles are done, add a splash of broth; to tighten a loose sauce, simmer uncovered a minute.

Vegan casarecce with bell pepper, red wine tomato sauce, and pasta water silkiness

We use wine and reserved starchy water to build a glossy, clingy sauce that dresses short noodles beautifully. This technique makes a humble tomato base feel luxurious while staying plant-based.

Why blending the sauce matters

Blending turns chunky vegetables into a velvety, unified sauce. That texture helps the sauce adhere to grooves and seams for more flavor on every bite.

Cooking guide

Peel and chop one onion; peel and mince two cloves garlic. Wash and slice one bell pepper.

Cook casarecce according to package until al dente, reserving about 1 cup of starchy water.

Preheat a large frying pan to medium heat. Sauté onion 3–4 minutes in 2 tbsp olive oil, add garlic 1–2 minutes, then add sliced pepper and a pinch of salt. Cook 4–5 minutes until softened.

Add 1 tsp oregano, 1 tsp dried basil, and 1 tbsp chopped parsley; cook 1–2 minutes. Pour in 1/2 cup red wine and reduce until almost gone.

Stir in 2 cups tomato sauce and a bit of reserved water, bring to a boil, then blend until smooth. Return to the sauce pan, add the cooked noodles, and toss to coat.

Customize heat and veggies

• Add cayenne or smoked paprika for warmth.

• Stir in broccoli, zucchini, mushrooms, or eggplant for bulk and color.

Serving and storing

Serve with fresh basil and vegan parmesan, plus a green salad or crusty bread.

Store sauce and noodles separately in the fridge 3–4 days. Reheat gently with a splash of water or vegetable broth. Freeze sauce up to 3 months.

Creamy pesto casarecce with ham and walnuts

A skillet of herb-rich sauce, crisp ham, and crunchy walnuts makes weeknight cooking feel special.

What you’ll need

Gather basil pesto, heavy cream, diced ham, a yellow onion, olive oil, chili powder, chopped walnuts, and grated parmesan cheese.

Quick method

Heat olive oil in a large sauce pan; sauté diced onion until translucent. Add cubed ham and cook until edges crisp and caramelize.

Stir in 1–2 cups of basil pesto, then slowly pour in heavy cream while stirring to form a creamy pesto sauce. Reduce the heat and let it simmer gently so the emulsion stays smooth.

Boil the casarecce until al dente, drain, and return the hot noodles to the pot. Toss immediately with the warm sauce so the hot pasta noodles absorb flavor. Finish with chopped walnuts and a final sprinkle of cheese.

• Adjust thickness with a spoonful of reserved water or extra cream for better cling.

• Dust with chili powder for a subtle kick before serving.

• Short shapes like fusilli work well if you need a substitute.

Storage: Refrigerate leftovers 3–4 days. Reheat gently on the stovetop with a splash of water, pesto, or extra cream to restore the sauce’s silkiness.

Bring it to the table: make-ahead, swaps, and smart reheating

Prep once, enjoy for days: small steps save time and keep flavors bright all week.

Batch sauces on the weekend — the red wine-tomato blend freezes up to 3 months while the creamy pesto and one-pot versions last several days in the fridge. Store sauce and noodles separately when you can; toss just before serving so the pasta noodles stay bouncy.

When reheating, warm a pan over low heat and add a splash per cup of water, broth, or cream. Stir until the sauce loosens in a few cook minutes and glows again. If the dish feels tight, loosen with reserved pasta water or broth.

Finish with fresh basil and a drizzle of olive oil. Swap ingredients freely — turkey, beans, tofu, jarred pesto, or frozen peppers all work — and you’ll have a reliable casarecce pasta recipe for any course.