Hey everyone, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, bucatini puttanesca with sausage. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Bucatini Puttanesca with Sausage is one of the most popular of recent trending meals on earth. It is simple, it is fast, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look wonderful. Bucatini Puttanesca with Sausage is something which I’ve loved my whole life.
Bucatini is a large, tubular pasta (think spaghetti with a hole in the middle). It's great with thick sauces, such as this tomato-based one that chef Joe Sponzo enhances with peas from his garden and wild boar sausage from his local butcher. [Photograph: Blake Royer] There are countless recipes out there involving tomatoes, sausage, and some kind of pasta. It's an Italian staple, and I've seen many varieties from region to region.
To begin with this recipe, we have to first prepare a few components. You can have bucatini puttanesca with sausage using 6 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Bucatini Puttanesca with Sausage:
- Make ready 500 g bucatini pasta
- Prepare 3 sausage links
- Make ready 100 ml water
- Get 20 cherry tomatoes
- Make ready 100 g tomato paste
- Take 180 g puttanesca sauce
Place sausage, onion, pepper, and garlic in a Dutch oven coated with cooking spray over medium-high heat. Flavor the sausage spread with a drizzle of oil and a little lemon zest and serve on the bucatini, topped with the sprouts and freshly ground pepper. Now comes the main part of this dish. . . getting my 'alla Puttanesca' on, and no, I don't mean slipping into something more comfortable! The intense flavors and aromas of puttanesca sauce, which relies on pantry staples such as olives, capes, and red-pepper flakes, are perfectly complemented by bucatini – thick, hollow spaghetti-like strands, similar to perciatelli.
Instructions to make Bucatini Puttanesca with Sausage:
- Bowl a pot of water. Cook pasta as directed on package, except strain it 2minutes before completely cooked
- Remove the casings of 3 sausages. Crumble the sausages with your fingers and place in a sauce pan with 100ml of water
- Chop 10 tomatoes and put in with the sausage. Cook until slightly less pink.
- Put the puttanesca sauce and tomato paste in the sausage mixture and reduce the heat. Simmer until sausage is completely cooked through, and the mixture has thickened. Add pinches of salt and garlic as you like.
- Add the last 10 tomatoes to the saucepan and let sit for a few minutes.
- Combine the strained pasta with the mixture. Sprinkle with Parmesan cheese and enjoy!
Bucatini With Turkey Sausage and Zucchini. Back to Bucatini With Turkey Sausage and Zucchini. This hearty Rigatoni with Sausage, Tomatoes, and Zucchini is for you! It's so flavorful and easy enough to make on a weeknight! Puttanesca was named after the "ladies of the night" who, according to legend, cooked it to seduce their clients.
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