This recipe actually comes from Sting’s personal chef (or so it was stated in Food & Wine). Appropriately, when I started to make this and turned on the radio, a Police song came on. I considered that a good omen.
There’s nothing complicated or special about this recipe. It is simple but in its simplicity there is taste and quality. It is a pasta should be.
The dominant flavor in the pasta is the sausage; the sausage ends up providing most of the seasoning to the sauce. The tomato sauce and the peas merely compliment the sausage. There’s no need to use actual bucatini; any spagheti-like pasta will do.
When I made this, Angela was out of town. I made a full recipe any way and ate it for the next two days for lunch. It reheated well and made a good lunch (as long as I remember to bring along some cookies for dessert).
Bucatini with Sausage and Peas
Adapted from Food and Wine September 2007
2 tbsp olive oil
1/2 lbs. Italian sausage, casings removed
2 garlic cloves, minced
1 small shallot, minced
2 1/2 cups tomato purée
1/4 cup heavy cream
1/2 cup frozen baby peas
1 lbs. bucatini or spaghetti
1/2 cup grated parmesan cheese
- In a large saucepan, heat the olive oil over medium high heat. When the olive oil is hot, add the sausage, breaking it up with a spoon, until the sausage is well browned, about 8 minutes.
- Pour out the excess oil and discard. Add the garlic and shallots and cook until softened, about 2 minutes.
- Add the tomato sauce and bring to a simmer. Cook, partially covered, at a low simmer for 30 minutes.
- Stir in the peas and heavy cream and simmer for 10 more minutes. Add half the parmesan cheese and season to taste with salt.
- While the sauce is cooking, cook the bucattini in boiling salted water for 1 minute less than the manufacturer recommends.
- Add the pasta to the sauce and cook at a simmer for 1 minute more.
- Serve immediately topped with the remaining parmesan cheese.
Serves 4 to 6.