Creamy Sausage & Cherry Tomato Bucatini

Creamy Sausage & Cherry Tom Bucatini

Prep Time: 15 Min
Cook Time: 40 - 45 Min

Yields: 4 Servings

What You Need

• 400g Dry Bucatini Pasta
• 1/4 C EVOO
• 1 Tsp. Red Pepper Flakes
• 4 cloves Garlic, crushed & minced
• 1 Yellow Onion, finely diced
• 4 x Beyond Meat Hot Italian Sausages
• 341g Medley Cherry Tomatoes, quartered
• 1 C White Wine ( I used a local Pinot Grigio)
• 1 1/2 C Whipping Cream, room temperature
• Small handful Fresh Basil, chiffonade / torn
• 2/3 C Grana Padano, finely shredded
• Himalayan Salt & Cracked Pepper
• GARNISH - Grana Padano, Fresh Basil 

Directions

• Bring a large pot of cold, generously salted water to a boil. Leave covered.
• In the meantime, begin heating the EVOO, garlic, and pepper flakes, in a large skillet set to just below medium. Once heated, stir often for about a minute before adding the onion and a good pinch of both salt & pepper. Cook about 6 minutes, stirring occasionally. Watch for browning and reduce your temp if needed. 
• Crumble in your sausages, breaking them down in to smaller crumbles as they brown in the skillet. Season once again with salt & pepper as the sausage cooks up. You're going to cook the onion / sausage mixture for about another 8 - 10 minutes. Add your cherry tomatoes and another good pinch of salt. Stir them in and let the skillet continue to cook 3 minutes. Pour in the wine and once it starts bubbling away, cook until it is reduced by at least half, about 6 minutes. ​

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• Pour in the whipping cream. At this time, add your pasta to the boiling water and cook to JUST about al dente. Taste your noods often to ensure they do not overcook. You want them just about al dente to finish in the cream sauce. Once the cream starts to bubble away, sprinkle in the basil and another good pinch of salt, reduce to a simmer, and simmer until the pasta is just right.
• Transfer the noodles directly to the skillet. Toss until the noodles are nice and combined and let the skillet continue to simmer another 4 - 5 minutes, OR until sauce has thickened a bit and noodles are perfectly al dente.
• Turn off the heat and add in your grana padano along with a small ladle of your pasta water. Toss until glossy and combined. Set the skillet aside to set for a few minutes while you gather your plates and table settings. Taste the pasta and season to taste with salt / pepper if needed / desired.
• Serve your pasta up with good dusting of finely shredded grana padano and some fresh basil and / or parsley. ENJOY!

HAPPY VEG