Best Bucatini Marinara With Sausage Recipes

Bucatini Marinara with Sausage image

Provided by Mary Nolan

Time 1h13m

Yield 4 to 6 servings

Number Of Ingredients 15

3 tablespoons butter
1 medium onion, diced (about 1 1/2 cups)
1 medium carrot, diced
4 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon dried crushed red pepper flakes
2 (28-ounce) cans diced tomatoes
1 dried bay leaf
2 teaspoons sugar
Kosher salt
1 pound bucatini pasta or thick spaghetti
12 ounces ricotta cheese, room temperature
1/2 cup julienne fresh basil leaves, for garnish
Grilled Sweet Italian Sausage, recipe follows
8 links sweet Italian 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 Sausage, Peppers, and Onions image

Provided by ratherbeswimmin

Categories Pork

Time 50m

Yield 6 serving(s)

Number Of Ingredients 14

salt
1/2 lb bucatini pasta
1 tablespoon extra virgin olive oil
1 lb sweet Italian sausage
1 lb hot Italian sausage
4 garlic cloves, chopped
1 large yellow onion, quartered and thinly sliced
1 red bell pepper, cored, seeded, quartered, and thinly sliced
2 cubanelle peppers, seeded, and thinly sliced (long, light green mild Italian peppers)
1 (28 ounce) can chunky-style crushed tomatoes
freshly ground black pepper
1/3 cup grated parmigiano-reggiano cheese
1/4 cup flat leaf parsley, chopped
1 cup fresh basil, shredded (20 leaves)

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 Sausage and Peppers image

Provided by Joseph Bastianich

Yield Serves 6

Number Of Ingredients 14

1 tablespoon extra-virgin olive oil
8 ounces sweet Italian turkey sausage (2 links), removed from casings
1 large onion, sliced (about 11/2 cups)
1 medium red bell pepper, sliced (about 1 1/2 cups)
1 medium yellow bell pepper, sliced (about 1 1/2 cups)
4 garlic cloves, thinly sliced
1/4 cup dry white wine
1 (28-ounce) can whole San Marzano tomatoes, crushed by hand
1 teaspoon dried oregano, preferably Sicilian on the branch
Kosher salt
Crushed red pepper flakes
1 pound bucatini
1/2 cup fresh Italian parsley leaves, chopped
1/2 cup freshly grated Grana Padano

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.