This Italian sausage bucatini recipe is epic! Italian sausage made meatballs tossed in a fire roasted tomato sauce and bucatini. Easy and delicious!
Pasta, pasta, past-ahhh!
Do you like pasta? I like pasta, and spaghetti and meatballs is one of my all time favorite meals- not only to make but to eat. I’m not a girl who shies away from a big bowl of pasta. Ever. And I love making my own red sauce, in fact I can’t even remember the last time I bought a jar of it at the store.
This is one heck of a pasta dish. The sauce is made with fire-roasted tomatoes, the “meatballs” are actually cut pieces of a rustic Italian sausage (<–totally obsessed with it!) that I get at the butcher. The sauce simmers for a little while and then I toss cooked bucatini pasta in all of that deliciousness and serve it with fresh basil, Parmesan cheese and garlic toast.
The leftovers aren’t to shabby either. Reheated with side of white wine and a few episodes of Luther on Netflix = my kind of night.
This recipe is actually rather fun to prepare, so gather all of your ingredients and get going.
Into a food processor, add the onion, carrots and celery. <—- a.k.a a soffritto.
Pulse until finely chopped.
Also chop a couple cloves of fresh garlic.
Drizzle some olive oil in a deep-sided, 12-inch skillet and heat over medium-high heat.
While the pan is preheating, cut the sausage links into 1 inch pieces.
Work in batches, searing the sausage pieces in the hot oil.
…until deeply golden.
Transfer to a bowl and set off to the side.
Reduce the heat under the pan and add in the garlic and cook for 1 minute.
Add in the vegetables and cook for 2 to 3 minutes.
Once the vegetables have softened, stir in 1-1/2 teaspoons basil, 1-1/2 teaspoons of oregano and a teaspoon of Italian seasoning. You can find the recipe for my homemade Italian seasoning (plus 5 more!) in my cookbook!
Next, add in 6 ounces of tomato paste.
Stir and cook 2 to 3 minutes or until the tomato paste starts to caramelize…
…and stick to the bottom of the pan.
Pour in 1/4 cup of dry red wine…
3/4 cups of water…
…and stir while scraping up the browned bits on the bottom of the pan. Add in 3/4 teaspoon of sugar to offset the acidity of the tomato products.
Then add in 1 large can of crushed fire roasted tomatoes and 1 can of tomato puree. Tomato puree is similar to tomato sauce, it’s just with out any seasonings.
Bring the sauce to a hard simmer and then add in the sausage pieces…
Cook for 15 minutes before seasoning with salt and pepper. Reduce the heat to low and simmer for 1 hour, stirring every so often.
Once the pasta sauce is near finished cooking, fill a large pot with water.
Season the water with a couple tablespoons of sea salt. Salting the water is totally optional but seasons the pasta beautifully.
Once the pasta water is boiling, add in one pound of bucatini pasta and cook as directed on the package.
Season the sauce with a pinch or two of red pepper flakes, again- totally optional.
Drain the pasta…
…and toss it with the fire roasted tomato sauce.
Use tongs to drop the pasta and Italian sausage “meatballs” into bowls, season with LOTS of grated Parmesan cheese and fresh basil leaves before serving.
I promise you a comforting pasta dish with flavors are exploding all over the place.
My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!
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