Warm up your family with Caserecce Pasta & Red Sauce

Pasta is a passion with my family and is on heavy rotation at our dinner table.  When we shop, we’re on the lookout for unique pasta shapes to try at home and when dining out, at least one in our family of four will order a pasta dish.  My husband and I enjoy recreating favorite pasta dishes at home so last night I made a favorite to warm up my family- Caserecce pasta and Red Sauce. I even added some meatballs for good measure.  Thank you to Ragu for sponsoring today’s post and inspiring me to pass on my family traditions.

 Warm up with Caserecce Pasta & Red Sauce #recipe #simmeredintradition




You’ll find Caserecce Pasta and Red Sauce on many restaurant menus, but don’t let that intimidate you. With a planning and a good Red sauce like Ragu, you’ll be serving up smiles in no time! Here’s my list of ingredients for you to make a shopping list from.

Ingredients to make Caserecce Pasta & Red Sauce #recipe


Ingredients: Serves 6

  • 1 container Caserecce Pasta
  • 1 small white or yellow onion
  • 1 large clove garlic
  • 2 tablespoons olive oil
  • 1 tablespoon fresh Rosemary
  • 1 teaspoon salt
  • 1 teaspoon fresh ground black pepper
  • 2 24 ounce RagĂș Red Pasta Sauce. (I used Chunky Tomato, Garlic & Onion) 
  • 1 pound Italian style meatballs (optional)
  • Freshly shredded Romano or Parmesan to garnish (optional)

Directions:

In a large skillet, add olive oil on medium heat until warm. Add onions and minced garlic and sweat until onions are translucent. When my family smells this, they know I'm cooking up something good! 

Sweating onions and garlic

Meanwhile, in large pot, bring water with a drizzle of oil of your choice and a pinch of salt to boil. Once boiling, add pasta and cook according to package directions.  As with most pasta dishes, Caserecce is best served Al dente.  


Once your onions and garlic are ready, add your Ragu pasta sauce. I usually put just a little water in the jars to get out every last bit of sauce and stir it in along with the salt, pepper and Rosemary.  Let your sauce simmer for about 6 minutes, then add your meatballs. You can either add meatballs you’ve made, or pre-made meatballs now, just make sure they aren’t frozen.

The making of a good red sauce with Ragu #simmeredintradtion

The great thing about using Ragu red sauce is that it has such a great flavor, it doesn’t require any fussing with. My pasta dishes turn out perfectly each time.  Assunta Cantisano, the founder of Ragu; sure new what she was doing with her recipe when she started out way back in 1937! This sauce is truly #simmeredintradition and I’m proud to serve it to my family and friends.  Plus, as a work at home mom and entrepreneur, I was fascinated to learn about her and this beloved brand. I invite you to read her story here

Continue to simmer your sauce while you make your sides. 

Simmering red sauce for pasta

I usually serve sourdough garlic bread and a large salad with my Caserecce Pasta & Red Sauce, but this dish also pairs well with roasted vegetables or whatever you have on hand.  

In less than 50 minutes, you’ll be serving up a hearty meal that will warm your family from the inside out and just may start a new tradition of serving pasta often as well. 


Mangia!


Please share in comments: What is your favorite pasta in red sauce dish? Is this a family recipe that's been handed down to you? 


9 comments

Alison Shaffer said...

looks yummy. I am a fan of Ragu sauce!

Linda A. Kinsman said...

Thanks Alison! We love Ragu too.

Linda A. Kinsman said...

Thanks Alison! We love Ragu too.

Mami2jcn said...

We are big spaghetti and meatball fans around here!

Natalie said...

I love penne pasta with marinara sauce!

kellyr78 said...

This looks great. My family would love it!

Shelly Peterson said...

This looks super yummy. I have never used Caserecce Pasta before.

D Johnson said...

This looks really good! I have never used this sauce before either, but now I can't wait to try it.

Amanda Sakovitz said...

This looks delicious for family night!