Bucatini With Sausage And Peppers Food

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.

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.

BUCATINI WITH SAUSAGE AND PEPPERS

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.

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 WITH CHANTERELLES, SPRING PEAS, AND PROSCIUTTO

Steps:

• If using fresh peas, parboil them in a small saucepan of boiling salted water until softened, 3-5 minutes; drain and set aside.
• Trim the tough ends and wilted spots from the mushrooms.
• Wipe them clean with a damp paper towel; slice them thin and set aside.
• Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat.
• Heat the olive oil in a large skillet over medium heat.
• Whack the garlic cloves with the flat side of a knife and add them along with the prosciutto to the oil.
• Cook, stirring, until lightly browned, about 4 minutes.
• Stir in the mushrooms, season them lightly with salt and pepper, , and cook, stirring, until they are lightly browned and wilted, about 7 minutes.
• Pour in the tomatoes, season them lightly with salt and pepper, and bring the sauce to a boil.
• Lower heat so the sauce is at a lively simmer and cook 5 minutes.
• Stir in the peas and chopped parsley into the sauce and cook until the peas are tender, about 3 minutes.
• While the sauce is simmering, stir the bucatini into the boiling water; return to a boil, stirring frequently.
• Cook the pasta, semi-covered, stirring occasionally, until done, about 10 minutes.
• Drain the pasta, return it to the pot, and pour in about 3/4 of the sauce.
• Bring the sauce and pasta to a boil, tossing to coat the pasta with sauce.
• Check the seasoning, adding salt and pepper if needed.
• Remove the pot from the heat and stir in the grated cheese.
• Transfer the pasta to a warm platter, top with the remaining sauce, and serve immediately.

BUCATINI WITH SAUSAGE, PEPPERS AND ONIONS RECIPE

Steps:

• Bring a pot of water to boil for the pasta and season with some salt. Cook bucatini al dente, with a bite to it. Heat a large, deep skilet over medium-high heat. Add the EVOO and all of the sausage. Brown and crumble the sausage, 7 to 8 minutes. Remove from the pan to a plate lined with paper towel. Drain off any pan drippings in excess of about 3 tablespoons. Add the garlic, onion, and peppers to the pan and toss and turn them in the fat, cooking them until just tender, 6 to 7 minutes. Once the peppers and onions are tender, add the tomatoes and heat them through. Add the sausage back and combine. Season the mixture with a little salt and lots of black pepper. Drain the pasta and add to pan. Stir in the cheese, parsley and basil. Serve immediately.