20 Delicious Casarecce Recipes Easy to Make

Dive into the world of casarecce, where every twist and turn of this delightful pasta brings a new flavor to your table! Whether you’re craving a quick weeknight dinner, a seasonal masterpiece, or just some good old-fashioned comfort food, we’ve got you covered with 20 easy-to-make recipes that will transform your meals into culinary adventures. Keep reading to discover your next favorite dish!

Casarecce with Pesto and Cherry Tomatoes

Nothing beats the simplicity and vibrant flavors of this Casarecce with Pesto and Cherry Tomatoes, a dish that brings a taste of summer to your table any time of the year.

Ingredients

• 12 oz casarecce pasta
• 1/2 cup homemade or store-bought pesto
• 1 pint cherry tomatoes, halved
• 2 tbsp extra virgin olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a boil and cook the casarecce according to package instructions until al dente, about 10-12 minutes. Drain, reserving 1/2 cup of pasta water.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the cherry tomatoes, salt, and black pepper, sautéing for 3-4 minutes until the tomatoes just begin to soften.
3. Add the cooked pasta to the skillet with the tomatoes. Stir in the pesto and a splash of the reserved pasta water, tossing everything together until the pasta is evenly coated. Add more pasta water if needed to loosen the sauce.
4. Remove from heat and sprinkle with grated Parmesan cheese before serving.

The magic of this dish lies in the way the sweet, burst cherry tomatoes contrast with the rich, herby pesto, all hugged by the unique twists of casarecce pasta.

Tip: For an extra layer of flavor, toast the casarecce in the skillet for a minute before adding the pesto and tomatoes.

Creamy Casarecce Alfredo with Mushrooms

Dive into the comfort of this Creamy Casarecce Alfredo with Mushrooms, where every forkful is a blend of rich, velvety sauce and earthy mushrooms.

Ingredients

• 8 oz casarecce pasta
• 2 tbsp unsalted butter
• 1 cup sliced mushrooms
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh parsley

Instructions

1. Cook the casarecce pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet over medium heat, melt the unsalted butter. Add the sliced mushrooms and minced garlic, sautéing for 5 minutes until the mushrooms are golden and tender.
3. Pour in the heavy cream, stirring gently. Bring to a simmer and let it cook for 2 minutes, allowing the sauce to slightly thicken.
4. Stir in the grated Parmesan cheese, salt, and black pepper until the cheese is fully melted and the sauce is smooth.
5. Add the cooked casarecce pasta to the skillet, tossing to coat evenly with the sauce. Cook for an additional 2 minutes to let the flavors meld.
6. Garnish with chopped fresh parsley before serving.

The magic of this dish lies in the casarecce pasta’s twists and grooves, perfectly capturing the creamy Alfredo and mushrooms in every bite.

Tip: For an extra layer of flavor, try using a mix of wild mushrooms.

Spicy Casarecce Arrabbiata

Spice up your pasta night with this fiery Spicy Casarecce Arrabbiata, a dish that packs a punch with its bold flavors and satisfying texture.

Ingredients

• 8 oz casarecce pasta
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1/2 tsp red pepper flakes
• 1 can (28 oz) crushed tomatoes
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 cup fresh basil, chopped
• 1/4 cup grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a boil. Add the casarecce pasta and cook according to package instructions until al dente. Drain and set aside.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant.
3. Stir in the crushed tomatoes, sugar, and salt. Bring the sauce to a simmer, then reduce the heat to low and let it cook for 10 minutes, stirring occasionally.
4. Add the cooked pasta to the skillet with the sauce, tossing to coat evenly. Cook for an additional 2 minutes to allow the flavors to meld.
5. Remove from heat and stir in the fresh basil. Serve immediately, topped with grated Parmesan cheese.

The magic of this dish lies in the perfect balance between the heat from the red pepper flakes and the sweetness of the tomatoes, creating a depth of flavor that’s irresistibly delicious.

Tip: For an extra kick, add a pinch more red pepper flakes just before serving.

Casarecce with Sausage and Broccoli Rabe

This Casarecce with Sausage and Broccoli Rabe is a hearty, flavorful dish that brings a little bit of Italian countryside to your weeknight dinner table.

Ingredients

• 12 oz casarecce pasta
• 1 lb Italian sausage, casings removed
• 1 bunch broccoli rabe, trimmed and chopped
• 3 cloves garlic, minced
• 1/4 cup olive oil
• 1/2 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a boil. Add the casarecce pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the Italian sausage and cook, breaking it apart with a spoon, until browned, about 5 minutes.
3. Add the minced garlic, red pepper flakes, salt, and black pepper to the skillet. Cook for 1 minute until fragrant.
4. Stir in the chopped broccoli rabe and cook until wilted, about 3 minutes.
5. Add the cooked pasta and reserved pasta water to the skillet. Toss everything together until well combined and the pasta is coated in the sauce.
6. Sprinkle with grated Parmesan cheese before serving.

The slight bitterness of the broccoli rabe perfectly balances the richness of the sausage, while the casarecce pasta holds onto the sauce beautifully.

Tip: For an extra kick, add an additional 1/4 tsp of red pepper flakes.

Lemon Garlic Casarecce with Shrimp

Brighten up your dinner routine with this Lemon Garlic Casarecce with Shrimp, a dish that combines zesty flavors with the satisfying chew of casarecce pasta.

Ingredients

• 8 oz casarecce pasta
• 1 lb large shrimp, peeled and deveined
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1/4 cup fresh lemon juice
• 1/4 cup chopped fresh parsley
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a boil. Add the casarecce and cook according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water.
2. While the pasta cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add the shrimp, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 2-3 minutes per side until pink and opaque. Remove shrimp and set aside.
3. In the same skillet, add the remaining 1 tbsp olive oil, garlic, and red pepper flakes. Sauté for 1 minute until fragrant.
4. Stir in the cooked pasta, reserved pasta water, lemon juice, and parsley. Toss to combine and cook for 1-2 minutes until the sauce slightly thickens.
5. Return the shrimp to the skillet and sprinkle with Parmesan cheese. Gently toss everything together and serve immediately.

The magic of this dish lies in the balance of tangy lemon and spicy garlic, perfectly coating each twist of pasta and succulent shrimp.

Tip: For an extra burst of freshness, add a sprinkle of lemon zest right before serving.

Casarecce Carbonara with Pancetta

Dive into the creamy, savory world of Casarecce Carbonara with Pancetta, a twist on the classic that’s sure to become a weeknight favorite.

Ingredients

• 8 oz casarecce pasta
• 4 oz pancetta, diced
• 2 large eggs
• 1/2 cup grated Pecorino Romano cheese
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/2 tsp black pepper
• 1/4 tsp salt
• 2 tbsp olive oil

Instructions

1. Bring a large pot of salted water to a boil. Add the casarecce pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the pancetta and cook until crispy, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
3. In a bowl, whisk together the eggs, Pecorino Romano, Parmesan, 1/2 tsp black pepper, and 1/4 tsp salt.
4. Reduce the skillet heat to low. Quickly toss the drained pasta with the pancetta and garlic. Remove from heat and immediately stir in the egg mixture, adding reserved pasta water a little at a time until the sauce is creamy and coats the pasta.
5. Serve immediately, garnished with extra cheese and pepper if desired.

The magic of this dish lies in the creamy egg sauce that clings to every groove of the casarecce, offering a perfect bite every time.

Tip: For an extra silky sauce, temper the egg mixture by slowly adding a bit of the hot pasta water before mixing it into the pasta.

Vegetarian Casarecce with Roasted Vegetables

This Vegetarian Casarecce with Roasted Vegetables is a vibrant, hearty dish that brings together the rustic charm of casarecce pasta with the sweet, caramelized flavors of oven-roasted veggies.

Ingredients

• 8 oz casarecce pasta
• 2 cups cherry tomatoes, halved
• 1 medium zucchini, sliced into half-moons
• 1 medium yellow squash, sliced into half-moons
• 1 small red onion, thinly sliced
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/4 cup grated Parmesan cheese
• 2 tbsp fresh basil, chopped

Instructions

1. Preheat your oven to 400°F. On a large baking sheet, toss the cherry tomatoes, zucchini, yellow squash, and red onion with 2 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder until evenly coated. Roast for 25 minutes, stirring halfway, until the vegetables are tender and slightly caramelized.
2. Meanwhile, cook the casarecce pasta according to package instructions until al dente. Drain and return to the pot.
3. Add the roasted vegetables to the pasta along with the remaining 1 tbsp olive oil. Toss gently to combine.
4. Serve the pasta topped with grated Parmesan cheese and fresh basil.

The magic of this dish lies in the contrast between the al dente pasta and the soft, flavorful roasted vegetables, creating a satisfying texture with every bite.

Tip: For an extra flavor boost, drizzle with a bit of balsamic glaze before serving.

Casarecce with Sun-Dried Tomatoes and Olives

Bring a taste of the Mediterranean to your table with this vibrant Casarecce pasta, tossed with sun-dried tomatoes and olives for a dish that’s as colorful as it is flavorful.

Ingredients

• 8 oz casarecce pasta
• 1/4 cup sun-dried tomatoes in oil, drained and chopped
• 1/4 cup kalamata olives, pitted and sliced
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/4 tsp red pepper flakes
• 1/4 cup fresh basil, chopped
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese

Instructions

1. Cook the casarecce pasta according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water.
2. In a large skillet, heat 2 tbsp olive oil over medium heat. Add 2 cloves minced garlic and 1/4 tsp red pepper flakes, sautéing for 1 minute until fragrant.
3. Add the sun-dried tomatoes and kalamata olives to the skillet, cooking for another 2 minutes to warm through.
4. Toss the cooked pasta into the skillet with the tomato and olive mixture. If needed, add a splash of the reserved pasta water to loosen the sauce.
5. Stir in 1/4 cup fresh basil and season with salt and pepper to taste. Serve immediately, topped with 1/4 cup grated Parmesan cheese.

The magic of this dish lies in the contrast between the sweet sun-dried tomatoes and the briny olives, all brought together by the tender, twisted casarecce pasta.

Tip: For an extra layer of flavor, toast the casarecce in a dry pan before boiling to give it a slightly nutty taste.

Casarecce Pasta Salad with Feta and Cucumber

This Casarecce Pasta Salad with Feta and Cucumber is a refreshing twist on classic pasta salad, perfect for picnics or a light summer dinner.

Ingredients

• 8 oz casarecce pasta
• 1 English cucumber, diced
• 1 cup crumbled feta cheese
• 1/4 cup extra virgin olive oil
• 2 tbsp red wine vinegar
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh parsley

Instructions

1. Cook the casarecce pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
2. In a large bowl, whisk together the extra virgin olive oil, red wine vinegar, dried oregano, salt, and black pepper.
3. Add the cooled pasta, diced cucumber, crumbled feta cheese, and chopped fresh parsley to the bowl. Toss gently to combine all ingredients with the dressing.
4. Refrigerate for at least 30 minutes before serving to allow the flavors to meld together.

The crunch of the cucumber paired with the creamy feta and the unique shape of casarecce pasta makes this salad a standout dish that’s as pleasing to the eye as it is to the palate.

Tip: For an extra burst of flavor, add a handful of kalamata olives or cherry tomatoes to the salad before serving.

Casarecce with Creamy Pumpkin Sauce

Warm up your kitchen with this Casarecce with Creamy Pumpkin Sauce, a dish that blends the earthy sweetness of pumpkin with the perfect bite of pasta for a cozy meal any night of the week.

Ingredients

• 8 oz casarecce pasta
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 cup pumpkin puree
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp nutmeg
• 1/4 cup reserved pasta water
• Fresh parsley, chopped (for garnish)

Instructions

1. Bring a large pot of salted water to a boil. Add the casarecce pasta and cook according to package instructions until al dente. Reserve 1/4 cup of pasta water before draining.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
3. Stir in pumpkin puree, heavy cream, Parmesan cheese, salt, black pepper, and nutmeg. Cook for 3-4 minutes, stirring constantly, until the sauce is smooth and heated through.
4. Add the drained pasta to the skillet with the pumpkin sauce. Toss to combine, adding reserved pasta water as needed to loosen the sauce.
5. Garnish with fresh parsley before serving.

The magic of this dish lies in the velvety pumpkin sauce that clings to every curve of the casarecce, creating a harmonious blend of flavors and textures that’s both comforting and sophisticated.

Tip: For an extra layer of flavor, toast the casarecce in the skillet for a minute after draining to give it a slight crispness before adding the sauce.

Casarecce with Smoked Salmon and Dill

Dive into the luxurious flavors of this Casarecce with Smoked Salmon and Dill, a dish that effortlessly combines elegance with weeknight ease.

Ingredients

• 8 oz casarecce pasta
• 4 oz smoked salmon, thinly sliced
• 2 tbsp fresh dill, chopped
• 2 tbsp olive oil
• 1 garlic clove, minced
• 1/2 cup heavy cream
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice

Instructions

1. Bring a large pot of salted water to a boil. Add the casarecce and cook according to package instructions until al dente, about 10 minutes. Drain, reserving 1/2 cup of pasta water.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
3. Lower the heat and add the heavy cream, salt, and black pepper to the skillet. Stir gently and let it simmer for 2 minutes.
4. Add the smoked salmon and fresh dill to the skillet, stirring to combine. Cook for another 2 minutes until the salmon is just heated through.
5. Add the drained pasta to the skillet along with the lemon juice. Toss everything together, adding reserved pasta water as needed to loosen the sauce.
6. Serve immediately, garnished with additional dill if desired. The creamy sauce paired with the smoky salmon creates a dish that’s both rich and refreshing.

Tip: For an extra touch of luxury, top with a sprinkle of capers or a drizzle of truffle oil before serving.

Casarecce with Meatballs and Tomato Sauce

Nothing says comfort like a hearty plate of Casarecce with Meatballs and Tomato Sauce, a dish that brings together the rustic charm of homemade meatballs and the simplicity of a rich tomato sauce.

Ingredients

• 1 lb ground beef
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 1 lb casarecce pasta
• 24 oz tomato sauce
• 1 tsp sugar
• 1/2 tsp dried basil
• 1/2 tsp dried oregano

Instructions

1. In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, 1 tsp salt, and 1/2 tsp black pepper. Mix well and form into 1-inch meatballs.
2. Heat 1 tbsp olive oil in a large skillet over medium heat. Add meatballs and cook until browned on all sides, about 10 minutes. Remove and set aside.
3. In the same skillet, add tomato sauce, 1 tsp sugar, 1/2 tsp dried basil, and 1/2 tsp dried oregano. Bring to a simmer and return meatballs to the skillet. Cover and simmer for 20 minutes.
4. Meanwhile, cook casarecce pasta according to package instructions until al dente. Drain and toss with the meatballs and sauce.

The secret to this dish is the slight sweetness from the sugar balancing the acidity of the tomato sauce, creating a perfect harmony with the savory meatballs.

Tip: For an extra touch of freshness, sprinkle with chopped basil before serving.

Casarecce with Spinach and Ricotta

This Casarecce with Spinach and Ricotta is a creamy, dreamy pasta dish that comes together in just about 30 minutes, perfect for a weeknight dinner that feels a little special.

Ingredients

• 8 oz casarecce pasta
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 5 oz fresh spinach, roughly chopped
• 1 cup ricotta cheese
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes
• 1/2 cup grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a boil and cook the casarecce according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
3. Add the chopped spinach to the skillet and cook for 2-3 minutes until wilted. Season with salt, black pepper, and red pepper flakes.
4. Reduce heat to low and stir in the ricotta cheese and reserved pasta water until the mixture is creamy and well combined.
5. Add the drained pasta to the skillet and toss to coat evenly with the spinach and ricotta mixture. Sprinkle with grated Parmesan cheese before serving.

The magic of this dish lies in the way the ricotta melts into a silky sauce, clinging to every twist and turn of the casarecce pasta for a truly comforting bite.

Tip: For an extra layer of flavor, toast the casarecce in the skillet for a minute after adding it to the sauce, letting the edges crisp up slightly.

Casarecce with Roasted Garlic and Olive Oil

There’s something irresistibly comforting about casarecce pasta tossed with the deep, caramelized flavors of roasted garlic and a generous glug of olive oil. It’s a simple dish that speaks volumes.

Ingredients

• 1 lb casarecce pasta
• 1 whole head of garlic
• 1/2 cup extra virgin olive oil, plus more for drizzling
• 1/2 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley

Instructions

1. Preheat your oven to 400°F. Cut the top off the head of garlic to expose the cloves, drizzle with a little olive oil, wrap in foil, and roast for 40 minutes until soft and golden.
2. Cook the casarecce in a large pot of boiling salted water until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water, then drain.
3. In a large skillet, heat 1/2 cup olive oil over medium heat. Squeeze the roasted garlic cloves into the oil, add 1/2 tsp red pepper flakes, 1/2 tsp salt, and 1/4 tsp black pepper, stirring to combine.
4. Add the drained pasta to the skillet, tossing to coat in the garlic oil. If needed, add reserved pasta water a little at a time to loosen the sauce.
5. Remove from heat, stir in the Parmesan cheese and chopped parsley, and serve immediately.

The magic here is in the roasted garlic—it transforms into a sweet, spreadable paste that coats every noodle with rich flavor. A sprinkle of red pepper flakes adds just the right amount of heat.

Tip: For an extra layer of flavor, toast the casarecce in a dry skillet for a minute before boiling to give it a slightly nutty taste.

Casarecce with Chicken and Pesto

Bring a taste of Italy to your kitchen with this vibrant Casarecce with Chicken and Pesto, a dish that’s as pleasing to the eye as it is to the palate.

Ingredients

• 8 oz casarecce pasta
• 2 boneless, skinless chicken breasts, cut into 1-inch pieces
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup basil pesto
• 1/4 cup grated Parmesan cheese
• 1 tbsp lemon juice

Instructions

1. Bring a large pot of salted water to a boil. Add the casarecce pasta and cook according to package instructions until al dente, about 10 minutes. Drain and set aside.
2. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Season chicken pieces with salt and black pepper, then add to the skillet. Cook for 5-7 minutes, turning occasionally, until golden brown and cooked through.
3. Reduce heat to low. Add the cooked pasta to the skillet with the chicken. Stir in the basil pesto and lemon juice, tossing until everything is evenly coated and heated through, about 2 minutes.
4. Remove from heat and sprinkle with grated Parmesan cheese before serving.

The lemon juice in this recipe brightens the rich pesto, creating a beautifully balanced dish that’s perfect for a weeknight dinner or a special occasion.

Tip: For an extra burst of flavor, toast the casarecce pasta in a dry skillet for a minute before boiling to enhance its nutty taste.

Casarecce with Eggplant and Tomato Sauce

Nothing beats the comforting embrace of a hearty pasta dish, especially when it’s as vibrant and flavorful as this Casarecce with Eggplant and Tomato Sauce.

Ingredients

• 8 oz casarecce pasta
• 1 medium eggplant, diced into 1/2-inch cubes
• 2 cups tomato sauce
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup fresh basil, chopped
• 1/4 cup grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a boil. Add the casarecce pasta and cook according to package instructions until al dente. Drain and set aside.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the diced eggplant and cook, stirring occasionally, for about 10 minutes until softened and golden.
3. Add the minced garlic and red pepper flakes to the skillet with the eggplant. Cook for 1 minute until fragrant.
4. Pour in the tomato sauce, salt, and black pepper. Stir to combine and simmer for 5 minutes to let the flavors meld.
5. Add the cooked pasta to the skillet with the sauce. Toss everything together gently to coat the pasta evenly.
6. Remove from heat and stir in the fresh basil. Serve immediately, topped with grated Parmesan cheese.

The smoky eggplant and spicy kick from the red pepper flakes create a depth of flavor that’s perfectly balanced by the sweetness of the tomato sauce. It’s a dish that feels both indulgent and wholesome.

Tip: For an extra layer of flavor, try roasting the eggplant cubes at 400°F for 20 minutes before adding them to the sauce.

Casarecce with Gorgonzola and Walnuts

This Casarecce with Gorgonzola and Walnuts is a creamy, nutty delight that’s surprisingly simple to whip up on a busy weeknight.

Ingredients

• 8 oz casarecce pasta
• 1 cup heavy cream
• 4 oz Gorgonzola cheese, crumbled
• 1/2 cup walnuts, roughly chopped
• 2 tbsp unsalted butter
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh parsley, chopped

Instructions

1. Bring a large pot of salted water to a boil. Add the casarecce and cook according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water.
2. While the pasta cooks, melt the butter in a large skillet over medium heat. Add the walnuts and toast for 2-3 minutes, stirring frequently, until fragrant.
3. Reduce the heat to low. Pour in the heavy cream and add the Gorgonzola, stirring until the cheese melts into a smooth sauce, about 3 minutes.
4. Add the cooked pasta to the skillet, tossing to coat in the sauce. If the sauce is too thick, gradually add the reserved pasta water until desired consistency is reached.
5. Season with 1/4 tsp salt and 1/4 tsp black pepper. Sprinkle with fresh parsley before serving.

The magic of this dish lies in the contrast between the sharp Gorgonzola and the earthy crunch of toasted walnuts, creating a symphony of flavors in every bite.

Tip: For an extra layer of flavor, lightly toast the walnuts in a dry pan before adding them to the dish.

Casarecce with Tuna and Capers

Dive into the flavors of the Mediterranean with this simple yet vibrant Casarecce with Tuna and Capers dish, perfect for a quick weeknight dinner that doesn’t skimp on taste.

Ingredients

• 8 oz casarecce pasta
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 can (5 oz) tuna in olive oil, drained
• 2 tbsp capers, drained
• 1/4 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh parsley, chopped
• 1 tbsp lemon juice

Instructions

1. Bring a large pot of salted water to a boil. Add the casarecce pasta and cook according to package instructions until al dente, about 10 minutes. Drain, reserving 1/2 cup of pasta water.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the onion and cook until soft, about 5 minutes. Stir in the garlic, red pepper flakes, salt, and black pepper, cooking for another minute until fragrant.
3. Add the tuna and capers to the skillet, breaking the tuna into chunks with a spoon. Cook for 2 minutes to warm through.
4. Toss the cooked pasta into the skillet with the tuna mixture. Add the reserved pasta water, a little at a time, to loosen the sauce if needed. Stir in the lemon juice and half of the parsley.
5. Serve immediately, garnished with the remaining parsley. The briny capers and rich tuna create a depth of flavor that’s beautifully balanced by the fresh lemon and parsley.

Tip: For an extra touch of luxury, sprinkle with a bit of grated lemon zest before serving.

Casarecce with Butternut Squash and Sage

Warm up your kitchen with this cozy Casarecce with Butternut Squash and Sage, a dish that marries the sweetness of squash with the earthy aroma of sage in a comforting pasta dinner.

Ingredients

• 12 oz casarecce pasta
• 2 cups butternut squash, peeled and diced into 1/2-inch cubes
• 2 tbsp olive oil
• 1/4 cup fresh sage leaves, thinly sliced
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese
• 1/4 cup toasted pine nuts

Instructions

1. Preheat your oven to 400°F. Toss the butternut squash with 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper. Spread on a baking sheet and roast for 25 minutes until tender and slightly caramelized.
2. While the squash roasts, cook the casarecce according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
3. Heat the remaining 1 tbsp olive oil in a large skillet over medium heat. Add the sage and garlic, sautéing for 1 minute until fragrant.
4. Add the roasted butternut squash to the skillet, gently breaking some pieces to create a creamy texture. Stir in the cooked pasta, reserved pasta water, remaining 1/4 tsp salt, and 1/8 tsp black pepper. Toss to combine.
5. Serve topped with grated Parmesan and toasted pine nuts.

The magic of this dish lies in the contrast between the creamy squash and the crispy sage, creating a symphony of textures in every bite.

Tip: For an extra layer of flavor, brown the butter before adding the sage and garlic.

Casarecce with Anchovies and Breadcrumbs

This Casarecce with Anchovies and Breadcrumbs is a simple yet flavorful dish that brings a taste of the Mediterranean to your table with minimal effort.

Ingredients

• 8 oz casarecce pasta
• 1/4 cup extra virgin olive oil
• 4 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 2 oz anchovies, drained and chopped
• 1/2 cup breadcrumbs
• 1/4 cup fresh parsley, chopped
• Salt, to taste

Instructions

1. Bring a large pot of salted water to a boil. Add the casarecce and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes, sautéing for 1 minute until fragrant.
3. Stir in the anchovies and cook for 2 minutes, breaking them apart with a spoon until they melt into the oil.
4. Add the breadcrumbs to the skillet and toast, stirring constantly, for 3 minutes until golden and crispy.
5. Toss the cooked pasta into the skillet with the anchovy breadcrumb mixture, adding reserved pasta water as needed to loosen the sauce.
6. Remove from heat, stir in the parsley, and season with salt to taste.

The magic of this dish lies in the crispy breadcrumbs and umami-rich anchovies creating a texture and depth of flavor that’s irresistibly satisfying.

Tip: For an extra crunch, toast the breadcrumbs in a dry skillet before adding them to the dish.

Conclusion

We hope this roundup of 20 delicious casarecce recipes inspires your next kitchen adventure! Each dish is a testament to how simple ingredients can create extraordinary meals. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article to your Pinterest board for easy access. Happy cooking!

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