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 PASTA WITH SAUSAGE AND KALE
Simple bucatini pasta recipe with lots of flavor and not a lot of work. The sausage and kale round out this dish to a complete meal.
Provided by Angela @ [url href="https://www.lemoinefamilykitchen.com/" target="_blank"]LeMoine Family Kitchen[/u
Categories Pasta
Time 30m
Number Of Ingredients 7
Steps:
- Cook the pasta to about 3 minutes shy of al dente according to the package directions. Reserve 2 cups of pasta water then drain the pasta. Drizzle with a smidgen of olive oil to prevent sticking.
- In a large saute pan, over medium heat, add in the olive oil and sausage breaking up the meat.
- When the sausage is mostly cooked add in the garlic and then add the kale.
- Cook for about 10 minutes, until the kale begins so soften.
- Add in the pasta and pasta water. Toss to combine and simmer on low until the pasta is al dente and the pasta water is absorbed. Season to taste with salt and pepper.
- Sprinkle some grated pecorino cheese on top.
Nutrition Facts : Calories 514 calories, Carbohydrate 35 grams carbohydrates, Cholesterol 48 milligrams cholesterol, Fat 32 grams fat, Fiber 2 grams fiber, Protein 22 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 690 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 24 grams unsaturated fat
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.
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
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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