I just don’t think life would be rightly fair if bistro week didn’t include ohhhh let’s see, ANOTHER pasta dish.
Ya know, I’m going to really miss bistro week. I’m starting to get used to my mustache.
Okay so bucatini. Have you ever had it? It’s like a thick spaghetti with a hole down the center. Just like the hole in the center of my heart.
Oh wait, that…wasn’t meant for your ears. This is awkward.
Um, anyway, see those holes?! How on Earth do you think they did that? There has to be a special hole center making pasta Leprechaun running a highly successful business in the top of an oak tree or something. It’s the only thing that makes sense.
Oh! I wonder if he’s hiring.
If the pasta wasn’t enough to make you want to fly higher than Bette Midler’s eagle, this sauce will. Pureed roasted red peppers simmering with sauteed garlic and perfectly browned Italian sausage?
MAMA.
SAID. KNOCK.
YOU. OUT.
Seeeeeeeeeriously. My face is hurting just imagining all of the glorious chewing.
Ugh, I would arm wrestle a baby puppy for one more bite.
Bette Midler just called. She wants her eagle back.
What it took for 2:
* 2 Tbs. extra-virgin olive oil
* 3 cloves garlic, minced
* 3 Italian sausage links, casings removed
* 2 (7 oz) jars roasted red peppers
* 1/2 cup chicken stock
* 1/2 pound bucatini
* coarse salt and freshly ground pepper
Heat the oil in a medium skillet over medium-high. Add the garlic and bloom 30 seconds. Add the sausage and cook, breaking up with a spoon, until browned all over, 6 minutes.
In a small food processor, blitz the red peppers until combined and smooth. Pour the sauce into the sausage and stir until combined. Add the chicken stock, a good pinch of salt and pepper, and simmer for 20 minutes.
In the meantime, bring a large pot of salted water to a boil. Add the bucatini and cook until al dente, about 12 minutes.
Add the bucatini to the sauce and toss to combine.
Plate up and garnish with fresh parmesan shavings and another good grind of pepper. Aaaand freak.
* if you prefer a thicker sauce, add a little cornstarch and water mixture and you’re good to go.
I just wanted to write here and let you know that I’ve been following your blog for the past few weeks and I’m so thankful for it! Your recipes are quick enough for me to try during the week and yet still challenging enough for a person learning how to cook
Thank you for the amazing recipes!!! Its become one of the highlights of my morning routines when I get into work. Lots of love from Toronto, Canada! Btw, this one made me drool..
Mmm. Spicy sausage. Red peppers. Parmesan. Sign me up.
All of the imagery of Bette Midler’s eagle, baby puppies being wrestled and mama’s being knocked out – perfectly illustrates the gravity of this deliciousness. V-day dinner, check. Thanks, Bev!! ~Megan
Girrrrrrl! Give me some of that!!
Where do you come up with these things?! haha I love knowing that I can come here in the morning and leave laughing no matter what my mood. How you can bridge together Leprechauns and Bette Midler is pure talent right there.
Perfect bistro meal. The sauce sounds fabulous.
Ooooh. I don’t think I have had bucatini. Totally locating and buying some now. And the sauce? Oh swooon.
Oooh I love the overhead shot of those noodles. I want to dive into that jar!
Looks delicious!
HEAVEN. In a bowl.
I’m pretty sure the gods are sittin’ up there using bucatini as straws. It’s that good.
I could eat this everyday! Fabulous recipe!
I have never heard let alone tried this pasta, looks yummy though.
I surely wouldn’t mind doing a face plant in this! okay, the Bette Midler comment, amazing!
Yum yum yum. I can’t wait to try it. (PS you are hilarious!)
I think I could eat a solid pound of this right now…feed me!
Next to gnocchi, Bucatini is at the TOP of my pasta list, and the brand you chose is my fave–I love the toothy texture and gets a simple sauce to cling for dear life to each lovely strand. Do the Buca-bucatini.
I love bucatini, it’s so utterly random. Any pasta with sausage gets my vote though!
That photo of the noodles is SO good.
Ps. I want to eat this. Invite me over next time, mmk?
Ah! I need that red pepper sauce. Looks divine!!
LOVE Bucatini Pasta. I need to use it more often. And why have I never made a Red Pepper Sauce?! This pasta looks incredible!
I’m gonna knock you out, huh, mama said knock you out.
hahaha, ladies love cool J—–and I love your blog! Happy weekend Bev.
Julie
This looks delicious. Definitely must try it for pasta night very, very soon. Happy, happy Friday!!
If the magical elves are hiring, I would like to work for them. Maybe I should make a sign with a picture that says “will work for this pasta”.
Love pasta!! This looks so delish with roasted red pepper sauce
Simply delicious?
Darn this touch screen… Simply delicious!
Hahaha! I loved the way that read. And I followed ya. Thanks!
I have an abundance of fresh red bell peppers at the moment–ideas on whether this would work with fresh roasted red peppers instead? I’m thinking half a dozen?
Looks amazing! Do you know about how many ounces of sausage you used?
Thank you! I randomly grabbed 3 links, but I think a pound would be perfect!
Omg! I need this in my life!!!
My wife and I are big fans of bucatini. The brand we use is DaVinci, which recommends cooking 9-11 minutes. The first time we prepared it, we cooked it for 9 minutes. It was overcooked. Next time: 8 minutes. Same result. What we eventually settled on, for a recipe like this where the cooked pasta and sauce are combined before serving, is a cooking time of only 5 minutes to produce a nicely al dente bucatini. This is a somewhat counterintuitive finding given the relatively large diameter of the individual bucatini. My advice to anyone making bucatini for the first time is to closely monitor its firmness after cooking 5 or 6 minutes.
Seriously – I already ate dinner, and now I want to eat again!
I made this on Friday night and it was a total hit!! With so few ingredients it was a cinch to throw together and still had great flavor. Also, I had never tried bucatini–totally a new favorite of mine! Thanks, Bev, I will definitely be making this one again!
OMfreakingG! I LOVE bucatini. It’s the only thing I use for my Mozzarella Stuffed Meatballs! Here I am singing it’s praises:
http://www.fromthefirstbite.com/2012/01/mozzarella-stuffed-meatballs.html
One more question… when you put the red peppers in the food processor, do you include the oil that comes in the jar or did you pick the peppers out of the oil? I’m making this for dinner tomorrow night… so excited!
This recipe looks divine. I found you through Tasty Kitchen. I am hosting a pasta blog meme. Would you consider adding this? Here is the direct link – http://www.hammocktracks.com/2012/03/savannahs-savory-bites-cajun-pork.html
This dish is so insanely good and easy. It’s my new favorite pasta dish.
Thanks for sharing it.
where can i find this pasta…found it ONCE…can not find again…live in atlanta, georgia..
Ya know, it seems to be one of those random pastas that are pretty hard to find! In KC I can only find it at 2 places. Do you have a Better Cheddar in Atlanta? I’d try calling your local pasta boutique-y places to see if they carry it. Good luck! Let me know how it turns out!
Easy and satisfying for a weeknight meal!!
I found bucatini at Target this weekend! Giada de Laurentis’ brand makes it. Found it in the pasta aisle.