Diet: Dairy Free
This one-pot pasta meal is easy and versatile. If you can’t find bucatini — a thick spaghetti with a tiny hole through the center — use a regular spaghetti. In this version, we used Italian Sausage, but you can make it your own and add any number of ingredients: sundried tomatoes, olives, spinach or kale, mushrooms, etc.
SERVES: 4
Ingredients
- 2 Tablespoons olive oil
- 1 large onion, chopped
- 1 pound Italian sausages, casings removed
- 3 Tablespoons sweet paprika
- 1 teaspoon salt
- Fresh black pepper, to taste
- 2 cups white wine (can be substituted with water)
- 3 – 3 ½ cups chicken or vegetable stock
- 1 pound bucatini or spaghetti (uncooked), broken in half
- ¼ cup grated parmesan, plus more for garnish (optional)
- Fresh flat-leaf parsley, chopped for garnish (optional)
Directions
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In a large, wide sauté pan with lid, heat the olive oil over medium-high heat. Add the onions and sauté until translucent and starting to brown.
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Add the sausage and crumble as it browns. Once the sausage is cooked through, about 4 minutes, add the paprika and salt. Sauté for 30 seconds to one minute to release the oils and flavors of the paprika.
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Deglaze the pan by pouring in with the white wine or water. Scrape the bottom of the pan as it bubbles to release the bits of flavor.
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Add 1 cup of the stock. Once it comes to a boil, add the bucatini and reduce the heat to medium-low. Cover the pan. Stir often, making sure the pasta doesn’t stick to the bottom. Once the sauce begins to reduce and thicken, add stock one cup at a time, stirring and covering in between stirs. Continue doing this with the remaining stock until the pasta is cooked through. It will take anywhere between 16-18 minutes.
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Once the bucatini is al-dente (cooked but firm), toss in the parmesan and some black pepper. Check for seasoning and adjust with the salt.
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Serve on a plate, garnish and enjoy!