Creamy Sausage & Cherry Tomato Bucatini
Beyond Meat Hot Italian Sausages are LOADED with flavour, so much so that I built this pasta dish around them. It's as simple as the sausages, some fresh cherry tomatoes, good wine, basil, heat from pep flakes, rich cream, and some grana padano. Perfection <3
PREP TIME
15 minutes
COOK TIME
45 minutes
INGREDIENTS
16
Serves: 4
Ingredients
- 400 grams400 grams400 grams Bucatini Pasta, Dry
- 0.25 cup0.25 cup0.25 cup Extra Virgin Olive Oil
- 1 tsp1 tsp1 tsp Red Pepper Flakes
- 4 cloves4 cloves4 cloves Garlic, crushed & minced
- 1 whole1 whole1 whole Yellow Onion, finely diced
- 4 whole4 whole4 whole Plant-Based Hot Italian Sausage - Beyond Meat
- 341 grams341 grams341 grams Tomato, Cherry, I used the medley variety. Quartered
- 1 cup1 cup1 cup White Wine, I used Pinot Grigio
- 1.5 cups1.5 cups1.5 cups Heavy Whipping Cream, room temp
- 6 pieces6 pieces6 pieces Basil, Fresh, Small Handful. Torn / Chiffonade
- 0.666 cup0.666 cup0.666 cup Grana Padano Cheese, finely shredded
- 1 whole1 whole1 whole Himalayan Pink Salt, See Recipe
- 1 whole1 whole1 whole Black Peppercorns, Ground Fresh, See Recipe
- 1 whole1 whole1 whole Grana Padano Cheese, Finely shredded
- 1 whole1 whole1 whole Basil, Fresh
Garnish
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Bring a large pot of cold, generously salted water to a boil. Leave covered.
- In the meantime, begin heating the EVOO, garlic, and pepper flakes, in a large skillet set to just below medium. Once heated, stir often for about a minute before adding the onion and a good pinch of both salt & pepper. Cook about 6 minutes, stirring occasionally. Watch for browning and reduce your temp if needed.
- Crumble in your sausages, breaking them down in to smaller crumbles as they brown in the skillet. Season once again with salt & pepper as the sausage cooks up. You're going to cook the onion / sausage mixture for about another 8 - 10 minutes. Add your cherry tomatoes and another good pinch of salt. Stir them in and let the skillet continue to cook 3 minutes. Pour in the wine and once it starts bubbling away, cook until it is reduced by at least half, about 6 minutes.
- Pour in the whipping cream. At this time, add your pasta to the boiling water and cook to JUST about al dente. Taste your noods often to ensure they do not overcook. You want them just about al dente to finish in the cream sauce. Once the cream starts to bubble away, sprinkle in the basil and another good pinch of salt, reduce to a simmer, and simmer until the pasta is just right.
- Transfer the noodles directly to the skillet. Toss until the noodles are nice and combined and let the skillet continue to simmer another 4 - 5 minutes, OR until sauce has thickened a bit and noodles are perfectly al dente.
- Turn off the heat and add in your grana padano along with a small ladle of your pasta water. Toss until glossy and combined. Set the skillet aside to set for a few minutes while you gather your plates and table settings. Taste the pasta and season to taste with salt / pepper if needed / desired.
- Serve your pasta up with good dusting of finely shredded grana padano and some fresh basil and / or parsley. ENJOY!
Add a Note
My Notes:
About This Recipe
Show nutritional information
Coconut Free Entrées Nut Free Other Pescetarian Shellfish Free Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 1074 |
| Fat: | 67 g |
| Carbohydrates: | 95 g |
| Protein: | 40 g |
| Cholesterol: | 183 g |
| Sodium: | 1044 mg |
| Fiber: | 7 g |
| Sugars: | 7 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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