Creamy Bucatini With Spring Onions And Mint Recipes
CREAMY BUCATINI WITH SPRING ONIONS AND MINT
Rich and creamy in texture, and full of sweet-savory onion flavor, this rather mild-looking pasta packs a wallop on the fork. The pistachios add color and crunch, but other nuts work nearly as well. And if you can't get spring onions (that is, fresh bunches of onions with their greens still attached, available in late spring and early summer), you can substitute regular onions or a combination of alliums, such as sweet onions, scallions, ramps or leeks.
Provided by Melissa Clark
Categories weekday, pastas, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of heavily salted water to a boil over high heat. Add pasta and cook until it is just shy of al dente, usually 2 minutes less than the package instructions. Reserve about 1 cup pasta water for the sauce (a coffee mug is good for this), then drain the pasta.
- Meanwhile, in a large skillet, melt butter over medium-high heat. Add onions and cook, stirring occasionally, until golden brown at the edges and thoroughly soft, 12 to 15 minutes.
- Add heavy cream, rosemary, 1/2 teaspoon salt, red-pepper flakes, and a few grinds black pepper to the pan, and bring to a simmer. Let cream reduce and thicken, 2 to 4 minutes.
- Reduce heat to low and stir in Pecorino Romano until combined. Add the drained pasta and about 1/2 cup of the reserved pasta water. Toss well to coat the pasta. If the sauce is too thick, add pasta water by the tablespoon; if it's too thin, let it bubble and reduce for a minute or so. Remove from heat and stir in lemon zest and chives. Taste and add more salt, if needed.
- Serve in bowls, each topped with more chives, mint, a generous amount of black pepper and a sprinkle of pistachios.
BUCATINI WITH SAUSAGE, PEPPERS, AND ONIONS
Make and share this Bucatini With Sausage, Peppers, and Onions recipe from Food.com.
Provided by ratherbeswimmin
Categories Pork
Time 50m
Yield 6 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 615.7, Fat 31.5, SaturatedFat 10.9, Cholesterol 69, Sodium 1709.8, Carbohydrate 48.3, Fiber 5, Sugar 9.1, Protein 35.5
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