Bucatini Pie With Marinara Sauce Recipes
BUCATINI MARINARA WITH SAUSAGE
Provided by Mary Nolan
Categories main-dish
Time 1h13m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Heat butter in a large saucepan over medium-high heat. Once melted, add the onion and carrot and saute until golden, about 7 minutes. Add the garlic, oregano, and red pepper flakes and cook 1 more minute. Add the tomatoes with their juice, bay leaf, sugar, and 2 teaspoons salt and bring to simmer. Reduce heat to medium-low and continue to cook, stirring occasionally, about 30 more minutes.
- Prepare pasta while sauce simmers. Bring a large pot of generously salted water to a boil. Add the pasta and cook according to the package directions until al dente, about 12 minutes. Drain.
- Remove sauce from heat, remove bay leaf, and carefully blend, in batches, to break up large pieces. Mix sauce with pasta. Serve individual portions topped with a heaping tablespoon of ricotta and garnish with basil.
- Cut each link evenly in half lengthwise. Heat a grill pan over medium-high heat until hot. Place the sausage cut side down and cook, turning on all sides for even browning, until cooked through, about 10 minutes. Serve as an accompaniment with the bucatini marinara.
BUCATINI WITH CHICKEN MARINARA
Make and share this Bucatini With Chicken Marinara recipe from Food.com.
Provided by Givmealaf
Categories Chicken
Time 35m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- To make sauce, heat olive oil in large pot over medium heat. Saute onions, carrots and peppers for 5 minutes.
- Add chicken and garlic. cook and stir for 10 minutes.
- Add mushrooms, chicken stock and all of the spices.
- When the sauce begins to boil, stir in tomato paste until smooth.
- When sauce begins to boil again, reduce heat to a simmer and cook 20 minutes or until sauce has reached a medium-thin consistency.
- Meanwhile, cook pasta to al dente and drain.
- Pour hot sauce over hot pasta.
- Garnish with Parmesan cheese if desired.
Nutrition Facts : Calories 596.8, Fat 14.7, SaturatedFat 2.6, Cholesterol 53.8, Sodium 965, Carbohydrate 82.4, Fiber 6.7, Sugar 16.2, Protein 34.5
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- In a large pot of salted boiling water, cook the bucatini until al dente. Drain and run under cold water to stop the cooking. Drain well.
- In a large bowl, whisk together the butter, eggs, cheese, cream, parsley, olive oil, garlic, pepper and salt. Add the pasta and toss to coat thoroughly. Scrape into the prepared skillet and bake for about 30 minutes, until just set. Remove from the oven.
- Preheat the broiler. Broil the bucatini pie 6 inches from the heat until golden, about 5 minutes. Transfer to a rack and let cool for 10 minutes before cutting into wedges. Serve with warm marinara sauce.
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