Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, bucatini puttanesca with sausage. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Bucatini Puttanesca with Sausage We recently got snowed in while visiting friends in Pietracupa, Italy. After spending hours digging our car out of the snow, this was the perfect meal to warm us up! Minimize kitchen cleanup by learning how to make a simple and delicious one-pan pasta where the noodles cook straight in the savory sauce.
Bucatini Puttanesca with Sausage is one of the most popular of recent trending meals on earth. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions daily. Bucatini Puttanesca with Sausage is something which I have loved my whole life. They are nice and they look wonderful.
To begin with this recipe, we must prepare a few ingredients. You can cook bucatini puttanesca with sausage using 6 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Bucatini Puttanesca with Sausage:
- Take 500 g bucatini pasta
- Get 3 sausage links
- Make ready 100 ml water
- Take 20 cherry tomatoes
- Make ready 100 g tomato paste
- Take 180 g puttanesca sauce
Real amatriciana does not require either garlic or onions, and there is no black pepper, … Discard the skins. With only five ingredients - including lots of garlic and parmesan - this hearty dish not only makes a great dinner, but leftovers are perfect to take to work the next day. In a large saucepan, heat the oil. Lobster, tuna, rockfish, mussels, clams, calamari, and shrimp in homemade Puttanesca sauce (spicy marinara, capers, olives, and anchovies) over Bucatini.
Steps 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!
Heat oil in large pot over medium heat. Add tomatoes with puree, olives, anchovies, capers, oregano, and crushed red pepper. Bring a large pot of water to a boil. Place olive oil and garlic in a large saucepan. Heat the oil in a large saute pan set over medium heat; add the cooked pasta along with the sun-dried tomatoes and olives, cook, tossing well until all is coated with oil; add ¾ of the bag of arugula and half the goat cheese.
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