Bucatini with Mushrooms & Sausage Recipe

Introduction

This bucatini with mushrooms and sausage is a rich, comforting pasta dish packed with earthy flavors and a creamy sauce. The combination of porcini mushrooms and savory sausage makes it a perfect meal for any occasion. It’s easy to prepare and impressively delicious.

Ingredients

• 20g dried porcini mushrooms
• 3 tbsp olive oil
• 4 large sausages, such as Italian or Cumberland (if using Cumberland, add a pinch of fennel seeds to the meat while cooking)
• 400g bucatini
• 4 garlic cloves, sliced
• 1-2 tsp chilli flakes
• 125ml white wine
• 150ml double cream
• Grating of nutmeg
• Large handful of flat-leaf parsley, roughly chopped
• Parmesan, grated, to serve

Instructions

1. Step 1: Tip the dried porcini mushrooms into a large pan with 600ml boiling water from the kettle. Set over a low heat and simmer for 10-15 minutes until slightly reduced to make an intense mushroom stock.
2. Step 2: Heat the olive oil in a large pan over medium heat. Squeeze the sausage meat from the skins into the pan and fry for 5-8 minutes, breaking it up with a wooden spoon as it cooks, until lightly browned.
3. Step 3: Meanwhile, bring a large pan of salted water to the boil. Drop in the bucatini and move it around using tongs to prevent sticking. Cook for 9 minutes.
4. Step 4: Add the sliced garlic and chilli flakes to the sausagemeat and fry for 1 minute. Pour in the white wine and cook for 5 more minutes until the wine has reduced.
5. Step 5: Tip in the rehydrated mushrooms and the mushroom stock (about 350ml). Season with salt and black pepper, then bring to a simmer.
6. Step 6: After the bucatini has cooked for about 9 minutes, use tongs to transfer it directly from the cooking water into the mushroom sauce. Simmer the pasta in the broth, stirring gently for 3 minutes until most of the water has been absorbed and the bucatini is perfectly cooked.
7. Step 7: Stir in the double cream, a grating of nutmeg, and the chopped parsley. Taste and adjust seasoning as needed.
8. Step 8: Serve the bucatini hot, topped with plenty of grated Parmesan.

Tips & Variations

• For extra depth, save a little of the pasta cooking water to adjust the sauce consistency if needed.
• If you can’t find bucatini, spaghetti works well as a substitute.
• Add a splash of cream at the end to make the sauce silkier and richer.
• Use fennel seeds when cooking Cumberland sausages for an authentic flavor boost.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat with a splash of water or cream to loosen the sauce. This dish is best eaten fresh for optimal flavor and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh mushrooms instead of dried porcini?

Fresh mushrooms can be used, but they won’t provide the same concentrated flavor as dried porcini. To mimic that depth, you can add a small amount of mushroom powder or use a mix of fresh and dried mushrooms.

Do I need to peel the sausage skins?

For this recipe, it’s best to squeeze the sausage meat out of the skins before cooking, as the skins can be tough and affect the texture of the sauce.

Bucatini with Mushrooms & Sausage Recipe

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★★★★★

4.8 from 139 reviews

• Author: Sophie
• Total Time: 40 minutes
• Yield: 4 servings 1x

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Description

This hearty Bucatini with mushrooms and sausage recipe combines tender bucatini pasta with a rich, creamy mushroom sauce infused with sausage and white wine. The earthy flavors come from rehydrated porcini mushrooms simmered with garlic, chili flakes, and a splash of cream, finished off with fresh parsley and grated parmesan for the perfect comforting Italian meal.

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Ingredients

Scale 1x2x3x

Mushrooms and Stock

• 20g dried porcini mushrooms
• 600ml boiling water

Sausage Mixture

• 3 tbsp olive oil
• 4 large sausages (Italian or Cumberland; if using Cumberland, add a pinch of fennel seeds while cooking)
• 4 garlic cloves, sliced
• 1–2 tsp chili flakes
• 125ml white wine

Pasta and Sauce

• 400g bucatini pasta
• 150ml double cream
• Grating of nutmeg
• Large handful flat-leaf parsley, roughly chopped
• Parmesan, grated, to serve

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Instructions

1. Rehydrate Mushrooms: Place the dried porcini mushrooms into a large pan with 600ml boiling water. Set over low heat and simmer gently for 10-15 minutes until the liquid reduces slightly, creating an intense mushroom stock.
2. Cook Sausage: Heat olive oil in a large pan over medium heat. Remove sausagemeat from casings and add to the pan. Fry for 5-8 minutes, breaking up the meat with a wooden spoon, until lightly browned and cooked through.
3. Prepare Pasta: While cooking the sausage, bring a large pan of salted water to a boil. Add the bucatini and stir with tongs to prevent sticking. Cook for about 9 minutes until almost al dente.
4. Add Flavor to Sausage: Add the sliced garlic and chili flakes to the cooked sausage and fry for 1 minute to release aroma. Pour in white wine and cook for 5 more minutes, allowing the wine to reduce by half.
5. Combine Mushrooms and Stock: Add the rehydrated porcini mushrooms and the mushroom stock (about 350ml) to the sausage mixture. Season with salt and black pepper, then bring to a gentle simmer.
6. Finish Cooking Pasta in Sauce: Using tongs, transfer the bucatini directly from its cooking water into the mushroom and sausage sauce. The liquid will seem watery at first; continue to simmer and stir the pasta in the sauce for 3 minutes until most of the liquid has been absorbed and the pasta is tender.
7. Final Touches: Stir in the double cream, a grating of nutmeg, and the chopped parsley. Mix well, adjust seasoning to taste, then serve immediately topped with generous grated parmesan.

Notes

• If using Cumberland sausage, adding fennel seeds enhances the flavor to complement the mushroom sauce.
• You can substitute double cream with half-and-half for a lighter version, but the sauce will be less rich.
• Be sure not to overcook the bucatini initially; it finishes cooking in the sauce to absorb maximum flavor.
• For a vegetarian variation, omit sausage and add a smoky flavored mushroom or plant-based sausage alternative.
• Use fresh parmesan for best flavor and melt quality.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Keywords: bucatini, mushrooms, sausage, creamy pasta, Italian recipe, porcini mushrooms, stovetop pasta, comfort food