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 our version, we used Field Roast Italian Sausage, which is on sale in June. Make it your own and add any number of ingredients: sundried tomatoes, olives, spinach or kale, mushrooms, etc.
Ingredients (serves 4)
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)
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve on a plate, garnish and enjoy!