Buccatini With Italian Sausage Recipes

BUCATINI WITH SAUSAGE & KALE

Steps:

• Cook pasta according to package directions, decreasing time by 3 minutes. Drain, reserving 2 cups pasta water. Toss pasta with 2 teaspoons oil., In a 6-qt. stockpot, cook sausage over medium heat until no longer pink, 5-7 minutes, breaking sausage into large crumbles. Add garlic and remaining oil; cook and stir 2 minutes. Stir in kale, salt and pepper; cook, covered, over medium-low heat until kale is tender, about 10 minutes, stirring occasionally., Add pasta and reserved pasta water; bring to a boil. Reduce heat; simmer, uncovered, until pasta is al dente and liquid is absorbed, about 3 minutes, tossing to combine. Sprinkle with cheese.

BUCCATINI WITH ITALIAN SAUSAGE

Steps:

• Heat a small amount of olive oil in a large skillet over medium high heat. Add sausage meat break up and cook through. Remove sausage from pan. Add onion to the hot pan and saute until onion begins to soften. Add the garlic and mushrooms to the pan and saute until mushrooms and onions are soft. Re-add sausage to the pan and stir to combine. Add white wine and saute for a couple of minutes - long enough to cook off most of the alcohol. Add the drained tomatoes and cook for approximately 4 minutes- stirring frequently. The tomatoes should give up some of their moisture and the flavors should condense. Season the reserved tomato juices with salt and pepper. Add juices a little at a time to thin the sauce. Once 3/4 of the liquid has cooked off add the cream to finish. Pour sauce over cooked bucatini, toss and serve.

BUCATINI MARINARA WITH SAUSAGE

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 MUSHROOMS & SAUSAGE

Steps:

• Tip the dried porcini mushrooms into a large pan with 600ml boiling water from the kettle. Set over a low heat and simmer for 10-15 mins until slightly reduced to make an intense mushroom stock.
• Heat the the oil in a large pan over a medium heat. Squeeze the sausagemeat from the skins into the pan and fry for 5-8 mins, breaking it up with a wooden spoon as it cooks, until lightly browned.
• Meanwhile, bring a large pan of salted water to the boil. Drop in the bucatini and move it around using tongs to prevent it sticking together. Cook for 9 mins. Meanwhile, add the garlic and chilli flakes to the sausagemeat and fry for 1 min before pouring in the wine. Cook for 5 mins more until the wine has reduced, then tip in the rehydrated mushrooms and the stock (you should have about 350ml). Season with salt and black pepper, then bring to a simmer.
• After roughly 9 mins, use the tongs to move the bucatini directly from its cooking water into the mushroom sauce. The mixture will seem quite watery at first, but the trick is to finish cooking the bucatini by simmering it in the broth - it will soak it all up and take on the earthy flavour. Keep moving the pasta in the broth using the tongs for 3 mins, or until most of the water has been absorbed. Stir in the cream, a grating of nutmeg and the parsley. Stir well, taste for seasoning and serve topped with lots of parmesan.

BUCATINI ALL'AMATRICIANA

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in bucatini and return to a boil. Cook, uncovered, stirring occasionally, until bucatini is tender, about 11 minutes. Drain.
• Heat oil in a large skillet over medium-high heat. Add garlic cloves; cook until golden brown, about 1 minute. Remove with a slotted spoon and discard. Add guanciale; cook and stir until crisp and golden, about 4 minutes. Add onion and red pepper flakes; cook and stir until onion is translucent, about 3 minutes. Stir in tomatoes, salt, and black pepper. Simmer tomato sauce until flavors combine, about 10 minutes.
• Stir bucatini and Pecorino Romano cheese into tomato sauce and toss until evenly coated.

BUCATINI WITH SAUSAGE, PEPPERS, AND ONIONS

Steps:

• Bring a pot of salted water to a boil; cook bucatini al dente, with a bite to it.
• While the pasta is cooking, heat a very large, deep skillet over medium-high heat.
• Add the olive oil and all of the sausage; brown and crumble the sausage for 7-8 minutes.
• Transfer cooked sausage from pan to paper towel lined plates and reserve.
• Drain off any pan drippings in excess of about 3 tablespoons.
• Add garlic, onion, and peppers to the pan; stir/saute 6-7 minutes, cooking until just tender.
• Add in the tomatoes and heat them through.
• Add the sausage back to the pan and combine; season to taste with salt and black pepper.
• Drain the pasta and add to the pan; stir in the cheese, parsley, and basil; serve immediately.

ITALIAN SAUSAGE AND ZUCCHINI

Steps:

• In a large skillet over medium heat, brown the Italian sausage until the inside is no longer pink. Cut sausage into 1/4 inch slices, and continue cooking until browned.
• Stir in the zucchini, yellow squash, and onion; cook and stir for 2 minutes. Pour in the tomatoes, with liquid. Reduce heat, cover, and simmer for 10 to 15 minutes.