Danielle Oron
Paprika White Wine Bucatini
I’m never cooking pasta in water again. This one pot pasta is insanely luxurious and easy for a dish that basically has 6 ingredients. The pasta cooks almost like a risotto in a combination of white wine and chicken stock. It becomes creamy and develops this thick sauce. The sausage is almost redundant in this recipe because the bucatini is so “meaty”. This comes together so quickly. It’s perfect for a weeknight pasta meal… or a late lunch for one. Yes, I ate most all of it alone. There are no tomatoes in this sauce! It’s red from the large amount of paprika that I put it. Delicious.
Paprika White Wine Bucatini
Paprika White Wine Bucatini with Italian Sausage is a one pot pasta meal! The bucatini is cooked like risotto in a white wine sauce with sausage and paprika. It's luxurious and super simple to make with only 6 ingredients!
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Servings: 4 servings
Ingredients
- 2 tbsp olive oil
- 1 large yellow onion , chopped finely
- 1 lb Italian sausage, sweet or spicy , casings removed
- 3 tbsp sweet paprika
- 1 tsp kosher salt
- 2 cups dry white wine
- 3-3 1/2 cups chicken or vegetable stock
- 1 lb bucatini , broken in half if your pan isn't wide enough… you will want to have the whole pasta submerged at all times
- 1/4 cup freshly grated parmesan , more for garnish
- chopped chives garnish
- fresh black pepper
Instructions
- In a large, wide sauté pan with lid, heat the olive oil over medium-high heat. You will want this pan to be wide enough to have all the bucatini in laying flat. If your pan is not wide enough, break your pasta in half.
- Add the onions and sauté until translucent and starting to brown, about 5 minutes.
- Add the sausage and break it up as it browns, about 4 minutes.
- Add paprika and salt and sauté for 30 seconds until fragrant.
- Add the white wine and scrape the bottom of the pan as it bubbles to release the bits of flavor.
- Add 1 cup of the stock. Once it comes to a boil, add the bucatini and reduce the heat to medium-low.
- Cover the pan. Stir often making sure the bucatini doesn’t stick to the bottom.
- Once the sauce begins to reduce and thicken, add stock one cup at a time, stirring and covering in between stirs.
- Continue doing this with the remaining stock until the pasta is cooked through. It will take anywhere between 16-18 minutes. This is like cooking risotto; adding liquid as needed until cooked through. If you're out of stock, use water!
- Once the bucatini is al-dente, toss in the parmesan and some black pepper.
- Check for seasoning and adjust with the salt. Plate and garnish with chives and parmesan. Enjoy!
Notes
You can totally make this meat free without adding the sausage!
