Bucatini With Sausage And Peas Recipe


Main Ingredient


 Extra virgin olive oil2 Tablespoon
 Hot italian sausage1⁄2 Pound (Casings Removed)
 Garlic2 Clove (10 gm), minced
 Shallot1 Small, minced
 Tomato sauce2 1⁄2 Cup (40 tbs)
 Heavy cream1⁄4 Cup (4 tbs)
 Frozen baby peas1⁄2 Cup (8 tbs)
 Salt To Taste
 Bucatini/Perciatelli1 Pound
 Grated parmigiano reggiano cheese1⁄2 Cup (8 tbs)
 Shredded basil2 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 2967 Calories from Fat 827

% Daily Value*

Total Fat 96 g146.9%

Saturated Fat 32.8 g164%

Trans Fat 0 g

Cholesterol 264.2 mg

Sodium 2244.8 mg93.5%

Total Carbohydrates 411 g137.2%

Dietary Fiber 28.7 g114.7%

Sugars 42.9 g

Protein 131 g262%

Vitamin A 159% Vitamin C 169.1%

Calcium 30.2% Iron 83.8%

*Based on a 2000 Calorie diet


1. In a large saucepan, heat the olive oil. 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. Add the minced garlic and shallot and cook, stirring, until softened, about 2 minutes. Add the tomato sauce and bring to a simmer.
2. Partially cover and cook the 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.
3. Meanwhile, cook the pasta in boiling salted water until al dente. Drain and return the pasta to the pot. Add the tomato sauce and 1/4 cup of the grated Parmigiano-Reggiano cheese and toss over low heat until the pasta absorbs some of the sauce. Transfer the pasta to bowls, top with the remaining 1/4 cup of grated cheese and the shredded basil and serve. Joe Sponzo make ahead The sauce can be refrigerated for up to 3 days wine Cherry-inflected, earthy Sangiovese.