Paprika White Wine Bucatini

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.

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PAPRIKA WHITE WINE BUCATINI

serves 4

[one_half padding=”0 20px 0 0px”]2 tbsp olive oil
1 large onion, chopped
1 lb Italian sausages, sweet or spicy, casings removed
3 tbsp sweet paprika
1 tsp salt
2 cups white wine, like chardonnay
3-3 1/2 cups chicken or vegetable stock
1 lb bucatini, broken in half
1/4 cup grated parmesan plus more for garnish
chopped chives to garnish
fresh black pepper[/one_half][one_half_last padding=”0 0px 0 20px”]In a large, wide sauté pan with lid, heat the olive oil over medium-high heat. Add the onions and sauté until translucent and starting to brown. Add the sausage and crumble as it browns. Once the sausage is cooked through, about 4 minutes, add the paprika and salt. Sauté for 30 seconds to a minute to release the oils and flavors of the paprika.

Deglaze the pan with the white wine. 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.

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![/one_half_last]



41 thoughts on “Paprika White Wine Bucatini”

  • I tried this the other day and it worked perfectly – I made a different kind of dish, but used your method for cooking the pasta and I was really happy with the way it turned out. Thanks for sharing it!

  • I made this. Why don’t I always use paprika like this? How have I never heard of you before this week?! Love that I found an awesome foodblogger who is a fellow Torontonian. I’ve gotta check out your bakery!

  • Really want to try this! If I use regular paprika will the recipeturn out the same? Thanks!

  • blaming the simultaneous acts of drinking, talking to my dog, and cooking, i once w-a-a-a-y over-poured my paprika when mixing the ground meat filler for cabbage rolls… i freaked… i shrugged… i cooked… i ate. i never looked back. why did i not think of throwing that same accidental revelatory moment into my world of pasta, i do not know. then i read your “do it like risotto” pasta technique. i believe i should mention you recommend using one of my top five favorite pasta shapes. clearly you are owed a very big thank you for going where my brain refused to go. simple. yummy. perfect. signed, food-geek-wanna-be.

  • Do you think this will work with spaghetti or fettuccine? I can’t find bucatini where I live (in the Yukon).

    • Hey Jack! Smoked Paprika might be a bit too powerful. I had a friend make that mistake and said it became real spicy. Though I wouldn’t trust this friend with making eggs to be honest. Smoked paprika (make sure it’s not HOT smoked paprika) could be ok, but I can’t guarantee that since I haven’t tested it. Let me know how it is if you try it with smoke paprika please!

      • Bought the bullet and got my hands on some regular paprika, since I’m too stingy to waste a good white on a recipe-test gone awry. It was great! As you said, very meaty. The flavour is impeccable. Thanks for this recipe; I think I’ll be heading over to your cacio e pepe next … I’ve made it before, but never with feta!

  • This recipe was so easy and so wonderful! The broth made the bucatini so hearty and wonderful, and everyone loved the heavy dose of paprika. New staple in the kitchen for suuuure…

  • This was delightful! I love sausage and since we’re gluten free I made this with the Barilla gluten free spaghetti (even though it comes in a 12oz package) and it came out perfect! My husband got seconds which is an indicator that he really liked it. Please don’t take this the wrong way, but he said it immediately took him back to eating Hamburger Helper as a kid, but reimagined into something better than that. He said I must keep it in the rotation because it felt like a more refined comfort food to him. I have to agree, the creaminess of cooking the pasta in the skillet really gave it that saucy texture that I remember growing up, but with a kick (and much better for you lol). Loved it!

    • THANK YOU SARAH (and husband)! Definitely would never take that the wrong way. It’s a compliment! So happy you guys enjoyed it and will keep it in the rotation! =)

  • I read about this recipe on Food52 (https://food52.com/blog/16104-8-food-blog-links-we-love) and am so excited to make it! One question — should I use a non-stick skillet, or can I use a regular enameled cast iron or stainless steel one? I was just worried that with something like an enameled cast iron it might stick like crazy even with regular stirring? Thanks!

    • Hi! I would definitely do this in a non-stick. I haven’t tried it in a regular cast iron/stainless steel but I would assume it would stick. Hope you enjoy it!!

  • Hi,this looks so good it will be cooking in our kitchen in Sweden tomorrow. I’ll make it vegetarian though. Need to check out some more of your recipes.
    Thanks

    • Hi Klara!! Thank you for trying it out!! I hope you enjoy it!! I’m sure it will be delicious as a vegetarian meal too! I had someone tell me they added mushrooms instead of sausage. Give that a try!!

  • I made this last night. It was excellent. I had to use a bit more stock, maybe 1/3 cup (on top of the 3 1/2 cups), but I think it is because I was in too much of a hurry and I kept lifting lid to stir the pasta which I guess made some of the liquid evaporate. I also used a non stick pan and never had a problem with pasta sticking. Also, next time, I will use a wider spoon or something of the sort to crush the meat into smaller pieces. I think mine were a bit bigger than yours (at least per your pictures). I guess that in lieu of using sausage, one can also use ground beef or chicken…but one would have to make sure the meat is well seasoned with some spices since the sausage is seasoned already. Thanks you for a wonderful recipe. Next one on my list are your Kofta recipe as well as the Turkey Meatball recipe (with rice).

  • I forgot to add that I too found out about your wonderful website and this recipe in an article in food52.com about food blogs that the authors of food52 love. Great find. I am now addicted to your website.

  • The best pasta recipe I have run across in a very long time. Absolutely delicious! I have turned many friends on to this recipe and they love it just as much as I do. Thank you.

  • Made this for dinner tonight and it was incredible! So glad I found your blog -Thank you!

  • Since I don’t have a deep non-stick pan, I’m worried about the noodles sticking when they cook this way. Will the recipe still work if I just boil the noodles first and then simmer in the sauce or will they not absorb the flavor of the sauce?

    • They wouldn’t absorb the flavor as well but it would still be tasty. I also think that you would be ok even if you don’t use a non-stick! As long as you’re watching and stirring close to the end of the cooking process!

  • Hey! I made this last night. The flavors were so great (I used hot smoked paprika, mmm) and this was my first attempt at one pot pasta. I used the risotto method like you mentioned and the pasta had a kind of weird texture — almost goopy and sticky (although the pasta itself wasn’t overcooked). Any tips on how to avoid this next time? More liquid? I loved the flavors so much of this sauce I think I’ll make it again and just boil the pasta separately!!

    Love your site and photos!!

    • Hey Joy!!! So happy you liked the flavors!! That’s so strange. I haven’t heard this happen before! Maybe you would need more liquid to loosen it up? I’m wondering if you used a different kind of bucatini or spaghetti that is maybe gluten-free?? I’m so sorry that happened! Let me know if you give it a try again and have the same problem. Thank you!!!

  • Made this last night and it’s absolutely delicious.. My husband and I both had 2 helpings with plenty leftover for lunch today! I’ve never had bucatini before and I’m in love.
    Definitely a keeper.
    Thank you!

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