Buccatini With Italian Sausage – a delicious recipe with onion, garlic, coarsley, white wine, reserved, whipping cream. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Heat a small amount of olive oil in a large skillet over medium high heat. Add sausage meat break up and cook through. Remove sausage from pan.
2
Add onion to the hot pan and saute until onion begins to soften. Add the garlic and mushrooms to the pan and saute until mushrooms and onions are soft. Re-add sausage to the pan and stir to combine. Add white wine and saute for a couple of minutes - long enough to cook off most of the alcohol.
3
Add the drained tomatoes and cook for approximately 4 minutes- stirring frequently. The tomatoes should give up some of their moisture and the flavors should condense. Season the reserved tomato juices with salt and pepper. Add juices a little at a time to thin the sauce.
4
Once 3/4 of the liquid has cooked off add the cream to finish. Pour sauce over cooked bucatini, toss and serve.
258
kcal
Calories
16
g
Fat
4
g
Carbs
23
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/2 large yellow onion finely chopped, 1 clove garlic finely chopped, 1/4 cup coarsley chopped portobello mushroom, 3 links hot italian turkey sausage - casings removed, and more.
Yes, Buccatini With Italian Sausage falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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