Bucatini with Sausage and Peas

Name: Bucatini with Sausage and Peas
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Global
Ingredients: 118 milliliters frozen baby peas; 2 Tbsps shredded basil; 454 grams bucatini or perciatelli; 2 garlic cloves, minced; 59 milliliters heavy cream; 227 grams hot Italian sausage, casings removed; 2 Tbsps extra-virgin olive oil; 118 milliliters freshly grated Parmigiano-Reggiano cheese; 6 servings Salt; 1 small shallot, minced; 591 milliliters prepared tomato sauce

Bucatini with Sausage and Peas might be just the main course you are searching for. This recipe makes 6 servings with 558 calories, 21g of protein, and 24g of fat each. This recipe covers 19% of your daily requirements of vitamins and minerals. A mixture of salt, shallot, bucatini, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

In a large saucepan, heat the olive oil.

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Olive Oil

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Sauce Pan

Add the sausage and cook over moderately high heat, breaking up the meat into small pieces with a wooden spoon, until lightly browned, about 8 minutes.

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Sausage

Meat

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Wooden Spoon

Add the minced garlic and shallot and cook, stirring, until softened, about 2 minutes.

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Minced Garlic

Shallot

Add the tomato sauce and bring to a simmer.

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Tomato Sauce

Partially cover the saucepan and cook the tomato sauce over low heat for 30 minutes. Stir in the cream and peas and simmer over low heat for 10 minutes longer. Season with salt.

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Tomato Sauce

Cream

Peas

Salt

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Sauce Pan

Meanwhile, cook the pasta in boiling salted water until al dente.

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Pasta

Water

Drain and return the pasta to the pot.

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Pasta

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Pot

Add the tomato sauce and 1/4 cup of the grated Parmigiano-Reggiano cheese and toss over low heat for 2 minutes, until the pasta absorbs some of the sauce.

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Tomato Sauce

Parmigiano Reggiano