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Bucatini with mushrooms & sausage

A single portion of bucatini with mushrooms & sausage

Bucatini with mushrooms & sausage

Name: Bucatini with mushrooms & sausage
Prep time: 5 min
Cook time: 22 min
Total time: 27 min
Yield: 4
Cuisine: Italian
Ingredients: 20g dried porcini mushrooms; 3 tbsp olive oil; 4 large sausages such as Italian or cumberland (if using cumberland, add a pinch of fennel seeds to the meat while cooking); 400g bucatini; 4 garlic cloves sliced; 1-2 tsp chilli flakes; 125ml white wine; 150ml double cream; grating of nutmeg; large handful of flat-leaf parsley roughly chopped; parmesan grated, to serve

Rosie Mackean

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Serves 4

Easy

Prep: 5 mins

Cook: 22 mins

A star rating of 4.8 out of 5.16 ratingsRate

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Pay homage to some of the delicious pasta dishes in Umbria, where mushrooms and sausages are king – this recipe highlights the power of dried porcini stock.

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Ingredients

Nutrition

Units:

MetricUS

20g dried porcini mushrooms
3 tbsp olive oil
4 large sausages

such as Italian or cumberland (if using cumberland, add a pinch of fennel seeds to the meat while cooking)
400g bucatini
4 garlic cloves

sliced
1-2 tsp chilli flakes
125ml white wine
150ml double cream
grating of nutmeg
large handful of flat-leaf parsley

roughly chopped
parmesan

grated, to serve

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Nutrition: Per serving

kcal794
fat40g
saturates18g
carbs80g
sugars4g
fibre5g
protein21g
salt0.7g

Method

step 1

Tip the dried porcini mushrooms into a large pan with 600ml boiling water from the kettle. Set over a low heat and simmer for 10-15 mins until slightly reduced to make an intense mushroom stock.
step 2

Heat the the oil in a large pan over a medium heat. Squeeze the sausagemeat from the skins into the pan and fry for 5-8 mins, breaking it up with a wooden spoon as it cooks, until lightly browned.
step 3

Meanwhile, bring a large pan of salted water to the boil. Drop in the bucatini and move it around using tongs to prevent it sticking together. Cook for 9 mins. Meanwhile, add the garlic and chilli flakes to the sausagemeat and fry for 1 min before pouring in the wine. Cook for 5 mins more until the wine has reduced, then tip in the rehydrated mushrooms and the stock (you should have about 350ml). Season with salt and black pepper, then bring to a simmer.
step 4

After roughly 9 mins, use the tongs to move the bucatini directly from its cooking water into the mushroom sauce. The mixture will seem quite watery at first, but the trick is to finish cooking the bucatini by simmering it in the broth – it will soak it all up and take on the earthy flavour. Keep moving the pasta in the broth using the tongs for 3 mins, or until most of the water has been absorbed. Stir in the cream, a grating of nutmeg and the parsley. Stir well, taste for seasoning and serve topped with lots of parmesan.

Recipe from Good Food magazine, February 2022

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A star rating of 4.8 out of 5.16 ratings

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