Bucatini Con Melanzane E Salsiccia Recipes

Steps:

• 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.
• 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.
• 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.
• 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.

Steps:

• Peel and dice the eggplant, put the pieces in a colander, sprinkle them well with salt, and let them sit for an hour in the sink, while the salt draws out the bitter juices. Rinse and pat them dry.
• Set pasta water to heat, salt it when it boils, and cook the bucatini.
• While doing this, skin and crumble the sausage into a pan, add the eggplant and a couple of tablespoons of olive oil, and sauté the mixture until the sausage begins to brown and the eggplant has wilted.
• Add the tomatoes, thyme, and continue cooking covered for about 10 minutes, adding a little more liquid if the sauce looks like it's drying out.
• When the pasta is done, season it with the sauce and serve it with the cheese on the side.

Steps:

• Saute the onion, garlic, and carrots in the olive oil until the onions are translucent. Add in the sage, cook until aromatic.
• Add the can of tomatoes, heat through.
• Add the white beans, return to a simmer, and simmer as long as you like (the longer, the yummier, honestly!).
• Just before serving, stir in the lemon juice.
• This dish holds up well to slight modifications. I have put in a stalk of celery, diced, with the onions and carrots. I have added a little dried rosemary with the white beans. All quite tasty. For omnivores, this dish is delicious with a few shrimp sauteed in butter and garlic served on top.

Steps:

• Bring a large pot of salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Meanwhile, place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Add onion and saute until soft and translucent, about 3 minutes. Add garlic and saute 1 minute more. Drain off and discard any excess fat.
• Add the tomatoes, basil, oregano, parsley, crushed red pepper, and salt. Stir in mushrooms and pasta sauce. Bring to a boil, then reduce heat to medium-low. Stir in cooked pasta and top with Parmesan cheese.

Steps:

• Bring a large pot of salted water to boil. Cook the pasta until al dente. Drain, reserving some of the cooking water.
• Meanwhile, remove the sausages from the casings and cook them in a large skillet over medium-high heat, breaking up the meat as it cooks. When the sausages are cooked through, transfer them to a strainer and let the fat run off. Wipe the skillet with a paper towel and return it to the heat.
• Add the olive oil to the skillet and cook the shallots, stirring occasionally, until tender. Push the shallots aside and add the mushrooms. Sprinkle lightly with salt and pepper. Cook, stirring occasionally, until the mushrooms are reduced in size and most of the moisture is gone from the pan. Add the wine and cook until the liquid has evaporated.
• Return the sausage to the pan with the shallots and mushrooms, and add the cream. Bring the cream to a boil and cook, stirring occasionally, until it reduces by about half and is thick enough to cling to pasta. Toss with the drained pasta and add salt and pepper to taste. If the sauce is too thick, stir in a bit of the reserved pasta water. Sprinkle with parsley and cheese before serving.