BUCATINI WITH SAUSAGE & KALE
I was short on time but wanted to make an elegant dinner for my husband and me. That night, we ate this simple pasta starring spicy sausage and our homegrown kale. -Angela Lemoine, Howell, New Jersery
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 512 calories, Fat 30g fat (8g saturated fat), Cholesterol 51mg cholesterol, Sodium 898mg sodium, Carbohydrate 43g carbohydrate (2g sugars, Fiber 3g fiber), Protein 19g protein.
BUCATINI WITH SAUSAGE AND PEPPERS
Provided by Joseph Bastianich
Categories Pasta turkey Low Fat Kid-Friendly Quick & Easy Low Cal Dinner Bell Pepper Healthy Peanut Free Tree Nut Free Soy Free Small Plates
Yield Serves 6
Number Of Ingredients 14
Steps:
- 1. Bring a large pot of salted water to a boil for pasta. In a large skillet over medium-high heat, add the olive oil. Add the sausage. Cook and crumble with a wooden spoon until the sausage is well browned, about 4 minutes. Reduce the heat to medium, add the onion, red bell pepper, and yellow bell pepper and cook until wilted, about 8 minutes, adding a splash of pasta water if the pan seems dry at any point.
- 2. Add the garlic and cook until fragrant, about 1 minute. Pour in the wine and reduce, about 2 minutes. Add the tomatoes and 2 cups pasta water. Stir in the oregano and season with salt and red pepper flakes. Adjust the heat to maintain a simmer and cook until thick and flavorful, about 20 minutes.
- 3. When the sauce is almost ready, add the bucatini to the boiling water. When the pasta is al dente, remove it with tongs and add directly to the sauce, reserving the pasta water. Add the parsley. Toss to coat the pasta in the sauce, adding a splash of pasta water if the pasta seems dry. Remove the skillet from the heat, sprinkle with the grated Grana Padano, toss, and serve.
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
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
Another recipe featuring my favorite beans and my favorite pasta/breadcrumb combination. Low fat but not for low carbers, or just eat less of it:D Oil-cured olives are strong tasting but very good in small doses, so slice into small pieces. Published in the NY Times a while ago, adapted from Barbuto Restaurant, an Italian eatery in the meatpacking district of Manhattan. Chef is Jonathan Waxman. I left off the 12 ounces of imported canned solid tuna (drained) but if you eat fish you can include it. I would serve with lots of veggies on the side and red wine of course! Parmesan is optional as the bread crumbs are a poor man's parmesan.
Provided by Kumquat the Cats fr
Categories Beans
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Toast bread and turn into crumbs by tearing up and blending it in a blender (really easy method, try it!).
- Bring a large pot of salted water to a boil. Cook bucatini for about 8 minutes (or according to package directions), until al dente.
- Meanwhile, heat oil in a very large skillet. Add garlic and shallots and saute until soft.
- Add chili flakes, olives, capers and chickpeas and cook another minute or so. (If using tuna, break into flakes and add now.) Cook until ingredients are warm and remove from heat.
- Drain pasta and reserve about 1 cup water. Add pasta, parsley and mint to skillet. Return to low heat and toss well. Add additional olive oil (if desired) and some or all of pasta water to moisten ingredients.
- Season with salt, black pepper and more chili flakes if desired. Transfer to a warm serving bowl, top with bread crumbs and parmesan if using and serve.
Nutrition Facts : Calories 379.7, Fat 5.4, SaturatedFat 0.8, Sodium 399.7, Carbohydrate 69.7, Fiber 4.5, Sugar 2, Protein 12.6
BUCATINI WITH MUSHROOMS & SAUSAGE
Pay homage to some of the delicious pasta dishes in Umbria, where mushrooms and sausages are king - this recipe highlights the power of dried porcini stock.
Provided by Rosie Mackean
Categories Dinner
Time 27m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 794 calories, Fat 40 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 21 grams protein, Sodium 0.7 milligram of sodium
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