Spicy Sausage Bucatini Arrabbiata
Spicy Sausage Bucatini Arrabbiata
Ingredients
For the Bucatini
- 1 pound bucatini pasta
- 1 tablespoon kosher salt, for pasta water
For the Spicy Sausage Arrabbiata Sauce
- 2 tablespoons olive oil
- 1 pound spicy Italian sausage, casings removed
- 1 yellow onion, small, finely diced
- 4 garlic, cloves, minced
- 1 teaspoon red pepper flakes, or more, to taste
- 28 ounces crushed tomatoes, canned
- 1/2 cup chicken broth, or pasta water
- 1/2 teaspoon granulated sugar, optional, to balance acidity
- 1/4 cup fresh basil, chopped, plus more for garnish
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For Serving
- 1/2 cup Parmesan cheese, freshly grated
Instructions
- 1
Prepare your ingredients: Dice the onion, mince the garlic, chop the fresh basil, and remove the casings from the Italian sausage.
⏱️ 10 min
- 2
Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the spicy Italian sausage, breaking it up with a spoon as it cooks. Brown the sausage thoroughly for 6 to 8 minutes, then remove it from the skillet with a slotted spoon, leaving behind any rendered fat. Set the sausage aside.
⏱️ 8 min
- 3
Reduce the heat to medium. Add the diced yellow onion to the skillet and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the minced garlic and red pepper flakes, cooking for another 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 6 min
- 4
Pour in the crushed tomatoes and chicken broth (or pasta water). Stir in the granulated sugar (if using), 1 teaspoon of kosher salt, and 1/2 teaspoon of black pepper. Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and let it cook for at least 15 minutes to allow the flavors to meld.
⏱️ 15 min
- 5
While the sauce simmers, bring a large pot of generously salted water to a rolling boil. Add the bucatini pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining the pasta.
⏱️ 10 min
- 6
Add the cooked Italian sausage back into the simmering arrabbiata sauce. Stir in the chopped fresh basil. Taste the sauce and adjust seasoning with additional salt and pepper if needed.
⏱️ 2 min
- 7
Add the drained bucatini directly to the skillet with the sauce. Toss gently to coat the pasta evenly. If the sauce seems too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
⏱️ 2 min
- 8
Serve immediately, garnished with freshly grated Parmesan cheese and extra fresh basil, if desired.
Kitchen Tools
Nutrition Facts (per serving)
Spicy Sausage Bucatini Arrabbiata
Ingredients
For the Bucatini
- 1 pound bucatini pasta
- 1 tablespoon kosher salt, for pasta water
For the Spicy Sausage Arrabbiata Sauce
- 2 tablespoons olive oil
- 1 pound spicy Italian sausage, casings removed
- 1 yellow onion, small, finely diced
- 4 garlic, cloves, minced
- 1 teaspoon red pepper flakes, or more, to taste
- 28 ounces crushed tomatoes, canned
- 1/2 cup chicken broth, or pasta water
- 1/2 teaspoon granulated sugar, optional, to balance acidity
- 1/4 cup fresh basil, chopped, plus more for garnish
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For Serving
- 1/2 cup Parmesan cheese, freshly grated
Instructions
- 1
Prepare your ingredients: Dice the onion, mince the garlic, chop the fresh basil, and remove the casings from the Italian sausage.
⏱️ 10 min - 2
Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the spicy Italian sausage, breaking it up with a spoon as it cooks. Brown the sausage thoroughly for 6 to 8 minutes, then remove it from the skillet with a slotted spoon, leaving behind any rendered fat. Set the sausage aside.
⏱️ 8 min - 3
Reduce the heat to medium. Add the diced yellow onion to the skillet and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the minced garlic and red pepper flakes, cooking for another 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 6 min - 4
Pour in the crushed tomatoes and chicken broth (or pasta water). Stir in the granulated sugar (if using), 1 teaspoon of kosher salt, and 1/2 teaspoon of black pepper. Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and let it cook for at least 15 minutes to allow the flavors to meld.
⏱️ 15 min - 5
While the sauce simmers, bring a large pot of generously salted water to a rolling boil. Add the bucatini pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining the pasta.
⏱️ 10 min - 6
Add the cooked Italian sausage back into the simmering arrabbiata sauce. Stir in the chopped fresh basil. Taste the sauce and adjust seasoning with additional salt and pepper if needed.
⏱️ 2 min - 7
Add the drained bucatini directly to the skillet with the sauce. Toss gently to coat the pasta evenly. If the sauce seems too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
⏱️ 2 min - 8
Serve immediately, garnished with freshly grated Parmesan cheese and extra fresh basil, if desired.