Creamy Sausage and Tomato Bucatini
Creamy Sausage and Tomato Bucatini
Ingredients
For the Pasta
- 1 pound bucatini
- 1 tablespoon kosher salt, for pasta water
For the Creamy Sausage Sauce
- 2 tablespoons olive oil
- 1 pound Italian sausage, mild or hot, casings removed
- 1 yellow onion, medium, finely chopped
- 4 garlic, cloves, minced
- 1 crushed tomatoes, 28 ounce can
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes, or to taste
- 1/2 cup heavy cream
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/4 cup fresh basil, chopped, plus more for garnish
- 1 teaspoon kosher salt, to taste
- 1/2 teaspoon black pepper, freshly ground, to taste
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the bucatini and cook according to package directions until al dente, usually 8-10 minutes. Before draining, reserve 1 cup of the starchy pasta water. Drain the bucatini and set aside.
⏱️ 10 min
- 2
While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the Italian sausage, breaking it up with a wooden spoon or spatula. Cook until the sausage is browned and no longer pink, about 5-7 minutes. Drain any excess fat from the skillet if necessary.
⏱️ 7 min
- 3
Add the chopped yellow onion to the skillet with the sausage and cook, stirring occasionally, until softened and translucent, about 5 minutes. Stir in the minced garlic, dried oregano, and red pepper flakes, cooking for another minute until fragrant.
⏱️ 6 min
- 4
Stir in the crushed tomatoes and tomato paste. Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and let it cook for 15-20 minutes, allowing the flavors to meld. Stir occasionally to prevent sticking.
⏱️ 20 min
- 5
Uncover the sauce. Stir in the heavy cream, 1/2 cup of grated Parmesan cheese, and 1/4 cup of chopped fresh basil. Season with kosher salt and black pepper to taste. If the sauce appears too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
⏱️ 3 min
- 6
Add the drained bucatini directly to the skillet with the creamy sausage sauce. Toss everything together thoroughly to ensure the pasta is evenly coated. If needed, add a little more reserved pasta water to create a silky sauce that clings beautifully to the bucatini.
⏱️ 2 min
- 7
Divide the creamy sausage and tomato bucatini among serving bowls. Garnish with additional grated Parmesan cheese and fresh basil leaves before serving immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Sausage and Tomato Bucatini
Ingredients
For the Pasta
- 1 pound bucatini
- 1 tablespoon kosher salt, for pasta water
For the Creamy Sausage Sauce
- 2 tablespoons olive oil
- 1 pound Italian sausage, mild or hot, casings removed
- 1 yellow onion, medium, finely chopped
- 4 garlic, cloves, minced
- 1 crushed tomatoes, 28 ounce can
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes, or to taste
- 1/2 cup heavy cream
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/4 cup fresh basil, chopped, plus more for garnish
- 1 teaspoon kosher salt, to taste
- 1/2 teaspoon black pepper, freshly ground, to taste
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the bucatini and cook according to package directions until al dente, usually 8-10 minutes. Before draining, reserve 1 cup of the starchy pasta water. Drain the bucatini and set aside.
⏱️ 10 min - 2
While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the Italian sausage, breaking it up with a wooden spoon or spatula. Cook until the sausage is browned and no longer pink, about 5-7 minutes. Drain any excess fat from the skillet if necessary.
⏱️ 7 min - 3
Add the chopped yellow onion to the skillet with the sausage and cook, stirring occasionally, until softened and translucent, about 5 minutes. Stir in the minced garlic, dried oregano, and red pepper flakes, cooking for another minute until fragrant.
⏱️ 6 min - 4
Stir in the crushed tomatoes and tomato paste. Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and let it cook for 15-20 minutes, allowing the flavors to meld. Stir occasionally to prevent sticking.
⏱️ 20 min - 5
Uncover the sauce. Stir in the heavy cream, 1/2 cup of grated Parmesan cheese, and 1/4 cup of chopped fresh basil. Season with kosher salt and black pepper to taste. If the sauce appears too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
⏱️ 3 min - 6
Add the drained bucatini directly to the skillet with the creamy sausage sauce. Toss everything together thoroughly to ensure the pasta is evenly coated. If needed, add a little more reserved pasta water to create a silky sauce that clings beautifully to the bucatini.
⏱️ 2 min - 7
Divide the creamy sausage and tomato bucatini among serving bowls. Garnish with additional grated Parmesan cheese and fresh basil leaves before serving immediately.
⏱️ 1 min