So simple, so satisfying: Top this week’s bucatini with our housemade sauce and cooked and crumbled Italian sausage.
1 pound bucatini
1 pound Italian sausage
Nonna Pat’s Marinara Sauce
1 tablespoon butter
Sea salt and fresh ground pepper
4 tablespoons micro basil
1. Cook the bucatini for 5-7 minutes in a pot of heavily salted water until al dente, or just cooked through with a bit of bite left. Drain, reserving 1 cup of the pasta water, and set aside.
2. Meanwhile, cook the Italian sausage in a large skillet over medium-high until no longer pink, breaking into bite-sized pieces with a spoon. Add in cooked pasta, 1 tablespoon butter and marinara sauce, tossing to combine thoroughly. Serve with a grated Grana-style cheese and a sprinkling of micro basil.