Best Bucatini With Sausage Peppers And Onions Recipes

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BUCATINI WITH SAUSAGE & KALE



Bucatini with Sausage & Kale image

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

1 package (12 ounces) bucatini pasta or fettuccine
2 teaspoons plus 3 tablespoons olive oil, divided
1 pound regular or spicy bulk Italian sausage
5 garlic cloves, thinly sliced
8 cups chopped fresh kale (about 5 ounces)
3/4 teaspoon salt
1/4 teaspoon pepper
Shredded Romano cheese

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.

ITALIAN SAUSAGE, PEPPERS, AND ONIONS



Italian Sausage, Peppers, and Onions image

My family has been using this very simple and delicious recipe for sausage, peppers, and onions for years and years now. For an extra kick, try using half sweet sausage and half hot sausage!

Provided by GIGI9801

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 6

Number Of Ingredients 10

6 (4 ounce) links sweet Italian sausage
2 tablespoons butter
1 yellow onion, sliced
½ red onion, sliced
4 cloves garlic, minced
1 large red bell pepper, sliced
1 green bell pepper, sliced
1 teaspoon dried basil
1 teaspoon dried oregano
¼ cup white wine

Steps:

  • Place the sausage in a large skillet over medium heat, and brown on all sides. Remove from skillet, and slice.
  • Melt butter in the skillet. Stir in the yellow onion, red onion, and garlic, and cook 2 to 3 minutes. Mix in red bell pepper and green bell pepper. Season with basil, and oregano. Stir in white wine. Continue to cook and stir until peppers and onions are tender.
  • Return sausage slices to skillet with the vegetables. Reduce heat to low, cover, and simmer 15 minutes, or until sausage is heated through.

Nutrition Facts : Calories 461.1 calories, Carbohydrate 7 g, Cholesterol 96.1 mg, Fat 39.4 g, Fiber 1.6 g, Protein 17.1 g, SaturatedFat 15.2 g, Sodium 857 mg, Sugar 2.9 g

BUCATINI WITH SAUSAGE, PEPPERS AND ONIONS RECIPE



Bucatini with Sausage, Peppers and Onions Recipe image

Provided by Queenbee_47

Number Of Ingredients 13

Salt and Pepper to taste
1/2 pound Bucatini Pasta
1 Tblsp. EVOO
1 lb. sweet Italian sausage
1 lb. Hot Italian sausage
4 Garlic cloves, chopped
1 large Onion, thinnly sliced
1 Red Bell Pepper, thinly sliced
2 Cubanelle Peppers, thinly sliced (I use green bell pepper if I don't have cubaneles)
1 can Chunky-style Crushed Tomatoes
1/3 cup grated Parmigano-Reggiano
1/4 cup flat leaf Parsley, chopped
1 cup (20 leaves) Fresh Basil, torn

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.

BUCATINI MARINARA WITH SAUSAGE



Bucatini Marinara with Sausage image

Provided by Mary Nolan

Categories     main-dish

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 AND PEPPERS



Bucatini with Sausage and Peppers image

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

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.

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