Best 2 Creamy Bucatini With Spring Onions And Mint Recipes

CREAMY BUCATINI WITH SPRING ONIONS AND MINT

Steps:

• Bring a large pot of heavily salted water to a boil over high heat. Add pasta and cook until it is just shy of al dente, usually 2 minutes less than the package instructions. Reserve about 1 cup pasta water for the sauce (a coffee mug is good for this), then drain the pasta.
• Meanwhile, in a large skillet, melt butter over medium-high heat. Add onions and cook, stirring occasionally, until golden brown at the edges and thoroughly soft, 12 to 15 minutes.
• Add heavy cream, rosemary, 1/2 teaspoon salt, red-pepper flakes, and a few grinds black pepper to the pan, and bring to a simmer. Let cream reduce and thicken, 2 to 4 minutes.
• Reduce heat to low and stir in Pecorino Romano until combined. Add the drained pasta and about 1/2 cup of the reserved pasta water. Toss well to coat the pasta. If the sauce is too thick, add pasta water by the tablespoon; if it's too thin, let it bubble and reduce for a minute or so. Remove from heat and stir in lemon zest and chives. Taste and add more salt, if needed.
• Serve in bowls, each topped with more chives, mint, a generous amount of black pepper and a sprinkle of pistachios.

BUCATINI WITH SAUSAGE, PEPPERS, AND ONIONS

Steps:

• Bring a pot of salted water to a boil; cook bucatini al dente, with a bite to it.
• While the pasta is cooking, heat a very large, deep skillet over medium-high heat.
• Add the olive oil and all of the sausage; brown and crumble the sausage for 7-8 minutes.
• Transfer cooked sausage from pan to paper towel lined plates and reserve.
• Drain off any pan drippings in excess of about 3 tablespoons.
• Add garlic, onion, and peppers to the pan; stir/saute 6-7 minutes, cooking until just tender.
• Add in the tomatoes and heat them through.
• Add the sausage back to the pan and combine; season to taste with salt and black pepper.
• Drain the pasta and add to the pan; stir in the cheese, parsley, and basil; serve immediately.