Thursday, November 13, 2014

Bucatini with Sausage and Bacon





This pasta dish uses familiar breakfast ingredients such as sausage, bacon and eggs to create a hearty meal.  Bucatini is the pasta of choice for this recipe.  The thick hollow dried noodles can usually be found in Italian specialty stores and are becoming increasingly available in the pasta aisle of major grocery chains.  Thick spaghetti makes a good substitute if bucatini is unavailable.

This dish is cooked in two parts.  First the meat is cooked and simmered in a tomato sauce.  The pasta is boiled to al dente and first combined with cheese, egg yolks and cream to coat.  Finally the coated pasta is added to the sauce, garnished with parsley and served.

Servings: 4
Prep Time: 5 minutes
Cooking Time: 35 minutes

Ingredients:

2 teaspoons olive oil
1 garlic clove crushed
4 strips of bacon (cut into 1/2 inch pieces)
4 ounces ground pork breakfast sausage
14 oz can tomatoes purée
1 teaspoon dried oregano
1/4 cup fresh Italian parsley (flat leaf parsley)
salt & freshly ground pepper
2 tablespoons grated Romano cheese
1/4 cup heavy cream
2 egg yolks
14 oz dried bucatini

Heat the olive oil in a large skillet.  Add the garlic and fry over medium heat until the garlic is golden brown.  Remove the garlic from the pan and discard.  Add the bacon and sausage to the hot skillet. Stir fry the ingredients to brown and break-up the sausage (3-4 minutes).  Pour the puréed tomatoes into the skillet along with the oregano and half the parsley. Lower the heat to a mild simmer.  Season the sauce with salt and freshly ground pepper, cover and let simmer for 25 minutes.

While the sauce simmers, place the cheese, egg yolks and heavy cream in a large bowl.  Whisk the ingredients together until well combined and set aside.  Place the dried bucatini in a pot of salted boiling water.  Boil the pasta for about seven minutes or until al dente. Once the pasta is cooked, immediately drain and transfer the hot noodles into the bowl of cream.  Toss the pasta until well coated.

Remove the skillet from the heat.  Add the coated noodles to the sauce and toss once more to combine and coat the pasta with the sauce.  Garnish the pasta with remaining parsley and serve while hot.  Enjoy.

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