Hello, welcome to Kelly’s Kitchen! When I am stumped about what to make for dinner, I usually turn to pasta. It’s so easy to create a restaurant-worthy pasta dish with pantry, fridge, and freezer staples. Since asparagus season is here, I decided to with a combination that always works, Asparagus and Sausage Bucatini. Let’s get right to it!
The Summary
Today we are making Asparagus and Sausage Bucatini
Be sure to find the shoppable key ingredients and equipment
Asparagus and Sausage Bucatini
Asparagus and Sausage Bucatini
I am keeping this simple today, with colorful and flavorful veggies: asparagus and red bell pepper. The sausage is more like seasoning than taking center stage. Then we have an onion. You can throw in garlic if you like. And of course, Parmesan and the Bucatini noodles. You can use any noodle you like. This recipe is very easygoing.
Get a large pot of about 3 quarts of water set to boil, covered, over medium-high heat.
Brown the sausage over medium-high heat in a Dutch oven or other heavy-bottom pot. Break it up as it cooks. Prep the veggies while you cook the sausage. Dice the red pepper, and slice the asparagus spears into bite-size pieces on the bias.
Once the sausage is cooked through, add the veggies and reduce the heat to medium. Sauté until the veggies are lightly tender. Add 3 tablespoons of Diamond kosher salt to the pot of boiling water. Then add the pasta. Cook the pasta while stirring occasionally for about 8 minutes or until the pasta is on the firmer side of al dente.
Use tongs to transfer the pasta to the sausage and veggie mixture. Add about ¾ cup of the pasta water, then one cup of grated Parmesan cheese. Stir the noodles into the sausage and the veggies vigorously to emulsify the cheese and accumulated sausage fat into the pasta water to create a smooth sauce. Add more pasta water as needed to keep the light sauce smooth.
Then cut the heat, we are ready to serve! Plate the pasta in wide shallow bowls. Top with more grated Parmesan cheese and if you like spiciness, add a few dollops of chopped Calabrian Chilis.
This recipe is super satisfying and definitely restaurant-worthy! All in all, it only takes about 25 minutes and is a perfect weeknight meal to highlight the veggie of the season, asparagus. Healthy and light, yet rich in flavor, I hope you give Asparagus and Sausage Bucatini a try! Take care and be well, Kelly
Key Ingredients and Equipment
Shallow Bowls | Angled Measuring Cup Set | Lodge Enameled Cast Iron 6-qt. Dutch Oven | OXO Box Grater | Kitchen Tongs Set of 3 | Wooden Spoon Set | Chopped Calabrian Peppers
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