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.
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: 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 Ragú 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!
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
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.
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?
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