Pasta is one of the best weeknight dinner ideas. You can do so much with it and you can make it an involving or as simple as you need. This particular recipe is somewhere in the middle. An easy Garlic cream sauce with some pan fried Italian sausage served over bucatini pasta. This recipe for Creamy Bucatini and Sausage is sure to be a family favorite in the near future.
If you haven’t tried bucatini pasta yet, you are in for a treat for sure with this recipe. Bucatini is a long cut of pasta similar to spaghetti. It is significantly thicker than spaghetti and has a center hole running the length of it. If you love saucy pasta, then you are gonna need love bucatini as it captures the sauce down the center of it and holds on to it. You do want to spend a little extra time tossing the cooked pasta in the sauce so as to get it all over inside and out.
Substitutes and Variations:
This cream sauce will work with other proteins as well. You can pan fry some chicken breasts seasoned with garlic salt and pepper. You can make some crispy pork cutlets. You could also use chicken sausage in place of the pork sausage. Really, you could make just the pasta and cream sauce for a #meatlessmonday rendition. You could also use whatever pasta you have on hand if you want to stick to what you know.
Suggestions for Sides:
Obviously, a green salad and garlic bread are the go-to sides for a pasta dish. You could also do some oven roasted green beans or asparagus. Just add some garlic, onion powder, salt pepper, and butter to a baking sheet and bake at 375degF for 20 minutes.
Tools that may make this recipe easier:
This is another recipe that really doesn’t need anything fancy in your kitchen. A couple of pots and pans, and you are good to go. If you can not find the bucatini pasta in your grocery (it is becoming more commonplace), you can always order it from the good old Amazon.
Now Let’s Get Cookin’!
Creamy Bucatini & Sausage
Ingredients
- 2 lb Italian Sausage links
- 2 lb Bucatini Pasta
- 2 cup Chicken Broth
- ¼ cup Cornstarch
- 1 tsp Granulated Garlic
- 1 tsp Dried Oregano
- 1 tsp Dried Basil
- 1 tsp Salt
- 1 tsp Pepper
- 4 tbsp Butter
- 1½ cup Heavy Cream
- 1 tbsp Lemon Juice
Instructions
- In a large sauté pan over medium heat, add sausages to the pan. Cover and let cook for 5 minutes. Remove lid and turn each sausage 180 deg. Replace lid and let cook another 10 minutes. Remove from heat without removing the lid and let cool in pan.
- Start water boiling for the pasta.
- In a large mixing cup, whisk together broth, seasonings, and corn starch.
- In a sauce pan over medium heat, add butter. Once melted whisk in broth mixture. Bring to a bubble, whisking occasionally.
- While whisking the sauce, slowly pour in heavy cream then lemon juice. Reduce heat to low and let simmer (whisking occasionally) until pasta is ready.
- Add pasta to boiling water. Cook for 15 minutes (until al dente). Drain in colander and return to pot away from heat.
- Cut slightly cooled sausages to ½ inch rounds.
- Pour about two-thirds of the cream sauce into pot with cooked bucatini. Using tongs, toss to evenly coat pasta inside and out.
- To serve place a generous portion of pasta into a shallow pasta bowl. Top with 8-10 pieces of Italian sausage. Ladle with additional sauce as desired.
I love to link up my posts to lots of blogs around the internet – check out this Ultimate Handy Linky Party List to find some of the places I share to!
Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS
Don’t miss new recipes from Homemade on a Weeknight – subscribe and get an email with every new post!
This looks amazing! I love creamy pasta dishes!