Bucatini marinara with sausage

  • Preparation Time23 mins
  • Cooking Time50 mins
  • Serves4
  • DifficultyEasy
8 links sweet Italian sausage

For the marinara sauce

3 tbsp butter
1 medium onion, diced
1 medium carrot, diced
4 cloves garlic, minced
1 tsp dried oregano
1/2 tsp dried crushed red pepper flakes
800g tinned diced tomatoes
1 dried bay leaf
2 tsp sugar
Salt
450g bucatini pasta or thick spaghetti
400g ricotta cheese, room temperature
20g julienne fresh basil leaves, for garnish
1) Heat butter in a large saucepan over medium-high heat. Once melted, add the onion and carrot and saute until golden, about 7 minutes. Add the garlic, oregano, and red pepper flakes and cook 1 more minute. Add the tomatoes with their juice, bay leaf, sugar, and 2 tsp salt and bring to simmer. Reduce heat to medium-low and continue to cook, stirring occasionally, about 30 more minutes.

2) Prepare pasta while sauce simmers. Bring a large pot of generously salted water to a boil. Add the pasta and cook according to the package directions until al dente, about 12 minutes. Drain.

3) Remove sauce from heat, remove bay leaf, and carefully blend, in batches, to break up large pieces. Mix sauce with pasta. Serve individual portions topped with a heaping tablespoon of ricotta and garnish with basil.

4) To prepare the sausage: Cut each link evenly in half lengthwise. Heat a grill pan over medium-high heat until hot. Place the sausage cut side down and cook, turning on all sides for even browning, until cooked through, about 10 minutes. Serve as an accompaniment with the bucatini marinara.

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