Oh my goodness. Mushrooms. Sausage. A creamy sauce. Pasta. Everything I could ever dream off in one bowl. This is one of my all time favourite pasta recipes, and after you make it for the first time, then it will be one of your all time favourites too! This literally takes 5 minutes to prepare and roughly 22 minutes to cook.
Super quick, super easy and omg… super tasty! You will not regret making this pasta, the creamy sauce, the sharp flavours of the mushrooms and the sausage, everything about this delicious pasta will make you fall in love, and keep making it over and over.
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Bucatini with mushrooms and sausage- ingredients!
Here is a list off all the ingredients that it is going to take you to make this delicious pasta. It may seem like quite a few ingredients
- 20g dried porcini mushrooms
- 3 tbsp olive oil
- 4 large sausages, such as Italian or Cumberland (if using Cumberland, add a pinch of fennel seeds to the meat while cooking)
- 400g bucatini
- 4 garlic cloves that are crushed or sliced
- 1 or 2 tsp chilli flakes
- 125ml of white wine
- 150ml of double cream
- grating of nutmeg
- large handful of flat-leaf parsley, roughly chopped
- parmesan that is grated and used to serve
Bucatini with mushrooms and sausage- Methods!
step 1-
Tip out the dried porcini mushrooms into a large pot or pan with 600ml of boiling water from the kettle. Set over a low heat and simmer the pot for 10 to 15 mins until slightly reduced to make an intense mushroom stock. Heat the the oil in a large pan over a medium heat and then squeeze the sausage meat from the skins into the pan and fry for 5-8 mins. Break up the meat with a wooden spoon as it cooks, and leave it to cook until lightly brown.
Step 2-
In the mean time, whilst the sausage meat is cooking away, pop a large pot filled with water and a pinch of salt onto the heat and bring it to boil. Once it is boiling, drop in the bucatini and move it around using tongs to prevent it sticking together. Cook this for roughly 9 minutes until it starts to go soft.
Step 3–
Meanwhile, add the garlic and chilli flakes to the sausage meat and fry for 1 min before pouring in the wine, cook this for 5 mins more until the wine has reduced, then tip in the rehydrated mushrooms and the stock (you should have about roughly 350ml). Season with salt and black pepper, then bring to a simmer.
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Step 4-
Almost there! This is the second last step and then your mouth will be watering with even just the smell of this amazing bucatini with mushrooms and sausage! After roughly 9 mins, use the tongs to move the bucatini directly from its cooking water into the mushroom sauce. The mixture may appear liquidly and watery at first.
Step 5-
Almost there! This is the last step! the trick is to finish cooking the bucatini by simmering it in the broth it will soak it all up and take on the earthy flavour. Keep on moving and stirring the pasta in the broth using the tongs for 3 mins, or until most of the water has been absorbed. Stir in the cream, a grating of nutmeg and the parsley. Stir well, taste for seasoning and serve topped with lots of parmesan.
